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How does the fragrance of Fenghuang Dancong Oolong flowers and fruits come from? The production process of Phoenix single fir the operation steps and matters needing attention of fermentation and shaking green

Published: 2026-05-14 Author: World Gafei

Last Updated: 2026/05/14, Fermentation of this process is also known as Fenghuang Tea, or Lang-cha is the most critical process in Phoenix Tea. It is manually operated to induce damage to the edge of the leaf, which will damage the cell wall. Polyphenol oxidase reacts with the substrate to form the taste, taste and color of tea. In addition, what is needed for oxidation to occur

Fermentation of this process is also known as Fenghuang Tea, or Lang-cha is the most critical process in Phoenix Tea. It is manually operated to induce damage to the edge of the leaf, which will damage the cell wall. Polyphenol oxidase reacts with the substrate to form the taste, taste and color of tea. In addition, the atmospheric temperature required for oxidation to occur is about 22-28 degrees Celsius, and the relative humidity is about 75-85%, starting from 6-7 p.m., lasting about 10-12 hours until the next morning. Bamboo boards with a diameter of 130 cm, a depth of about 28 cm and an opening size of about 0.5 cm × 0.5 cm are generally selected and hung indoors. There are about 5-6 kilograms of leaves in each bamboo tray, and two workers stand in the opposite direction with bamboo trays. Next, shake up and down 15 times to make the leaves wavy. Then, collect the leaves and place the concave words on the bamboo plate for 2 hours until the next process. Repeat the second and third times, shake 30 and 45 times, respectively, and let the leaves stand for 2 hours. Repeat this process 4, 5, 6 times (sometimes up to 7 times), placing 25-30 kg of leaves in a bamboo tube with a length of 200 cm, an entrance of 75 cm and an opening of 0.6 cm × 0.6 cm. The drum rotates at different times: the fourth 5 minutes, the remaining 2.5 hours, and then 10 minutes. For the fifth time, leave the leaves inside for 2.5 hours, and for the sixth time, rotate the leaves for 20 minutes and place them for 1-2 hours.

The test of oxidation degree is mainly based on the changes of flavor, shape and color of tobacco leaves. In this process, the leaves of the first and second stages have no smell of grass, but give off fresh green. After 3 or 4 times of oxidation, the fresh green flavor will gradually become thicker, with a touch of sweet and greasy sweetness. In the 5th and 6th stages of oxidation, the taste of fresh green will fade, but it will produce more fruity and floral flavors. To sum up, the complete oxidation process shows that the edge of the leaf turns red, while the central part remains green. Usually, the ratio of red to green on a leaf is 20:80 or 30:70. The veins become translucent and the leaves bend like spoons to give off the scent of flowers or fruit. At this time, the water content of the leaf is about 68%. Then gather the leaves together and fry them in a pan for an hour.

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