Fresh tea needs to be processed and made before being a long-lasting and fragrant drink. Since the discovery of tea, the ancients began to explore how to make tea to taste its true flavor. Under the constant exploration of history, tea making technology is also constantly improving. Today, a complete process has been formed.
Chinese Tea Technology
Green tea belongs to non-fermented tea and is the earliest processed tea in the history of human tea making. Green tea technology retains more natural substances in fresh leaves, including catechins, tea polyphenols, chlorophyll, caffeine, amino acids, vitamins and other nutrients. Dry tea color and brewed tea soup, the main tone of leaf bottom is green. Clear tea soup and green leaves, beautiful shape, high fragrance, mellow and slightly cold taste. Green tea killing, rolling and drying are typical processes in green tea production.
Black tea is a kind of fully fermented tea, which originated in the Ming Dynasty in the 16th century. The earliest black tea production is the small black tea in Wu Yi Mountain, Fujian Province. Black tea is the largest export of tea in China, accounting for about 50% of the total amount of tea in China, and the largest sales are Egypt, Britain, Pakistan and other places. Dry tea color and brewing tea soup are red as the main tone, so it is called black tea. Black tea is also known as black tea soup, red leaves, sweet and mellow. The basic processes of primary black tea production are withering, rolling, fermentation and drying. Two processes of red pot and smoking are added to the production of small black tea.
Oolong tea, also known as clear tea, belongs to semi-fermented tea. It has a sweet and fragrant taste. It has the fragrance of green tea and flowers as well as the mellow taste of black tea. Oolong tea has the color of “green leaf and red edge” and “three red and seven green”. Processing technology mainly includes sun-drying, green-making, green-killing, kneading and baking.
Brown tea is named for its dark brown color. The whole plant has black color, ruby red soup color, mellow fragrance and the old soul of pine smoke. The taste is complex, interesting and blank. Black tea belongs to post-fermentation tea, so it is also a kind of tea that does not affect sleep. The feeling of gentle power is vivid.
Yellow tea began in the Western Han Dynasty and has a history of more than 2000 years. It is mainly produced in Guangdong, Zhejiang, Anhui, Hunan, Hubei, Sichuan and other places. Yellow tea belongs to light fermented tea. In the process of stir-frying green tea, yellow tea is produced when the leaves are yellowed and accumulated too long without timely rolling or kneading after killing green tea. Making technology mainly includes withering, killing green, rolling, dull yellow, drying and so on. Among them, the muggy yellow technology makes yellow tea have the characteristics of dry tea yellow, soup yellow and bottom yellow.
White tea belongs to slightly fermented tea. It first appeared in the seventh event of Tea Classic of Tea by Tea master Lu Yu. The white hairs on the surface of dried white tea are as white as snow. White tea is cold and has the functions of detoxification, fever abatement and heat elimination. Its production process is unique and simple, only withering and drying two processes.
Scented tea is a unique kind of tea in our country, which belongs to a kind of reprocessed tea. It is also called scented tea, smoked scented tea, scented tea and fragrant tea. It is processed by a kind of tea with fresh flowers that can emit fragrance as raw materials and adopts the process of scented tea. Raw tea is called tea embryo or plain embryo. The basic processes of scented tea are: flower embryo rekindling, Magnolia bottom setting, bass making, and heat dissipation, flower rekindling, jacquard, evenly stacking and packing.