The production process of a tea factory mainly includes several key steps such as picking, withering, rolling, fermentation, drying, grading and screening, and packaging.
Firstly, picking is the first step in tea production. The picking time is usually chosen in the early morning or evening to avoid high temperature periods and ensure the quality of tea leaves. There are two types of tea picking methods: manual tea picking and mechanical tea picking. The standards for manual tea picking vary depending on the type and quality requirements of the tea leaves, including delicate picking, moderate picking, special picking, and mature picking.
The next step is withering, which aims to stop the enzyme activity in the tea leaves and prevent spoilage. Common methods of withering include stir frying, steaming, and baking.
Rolling is to blend the inside and outside of tea leaves, increasing their elasticity and aroma. There are two ways of rolling: manual rolling and mechanical rolling.
Fermentation is a key step in the production of specific tea leaves such as Pu'er tea. By controlling temperature and humidity, enzymes in the tea react with oxygen in the air to produce a unique aroma and taste.
Drying is to remove excess moisture from tea leaves and maintain their color and flavor. The drying time and degree need to be precisely controlled.
Finally, there is grading screening and packaging. After fermentation, tea leaves need to be graded and screened to remove impurities and ensure consistent quality. Sealed and moisture-proof methods are used during packaging to maintain the freshness and aroma of the tea leaves.
Firstly, picking is the first step in tea production. The picking time is usually chosen in the early morning or evening to avoid high temperature periods and ensure the quality of tea leaves. There are two types of tea picking methods: manual tea picking and mechanical tea picking. The standards for manual tea picking vary depending on the type and quality requirements of the tea leaves, including delicate picking, moderate picking, special picking, and mature picking.
The next step is withering, which aims to stop the enzyme activity in the tea leaves and prevent spoilage. Common methods of withering include stir frying, steaming, and baking.
Rolling is to blend the inside and outside of tea leaves, increasing their elasticity and aroma. There are two ways of rolling: manual rolling and mechanical rolling.
Fermentation is a key step in the production of specific tea leaves such as Pu'er tea. By controlling temperature and humidity, enzymes in the tea react with oxygen in the air to produce a unique aroma and taste.
Drying is to remove excess moisture from tea leaves and maintain their color and flavor. The drying time and degree need to be precisely controlled.
Finally, there is grading screening and packaging. After fermentation, tea leaves need to be graded and screened to remove impurities and ensure consistent quality. Sealed and moisture-proof methods are used during packaging to maintain the freshness and aroma of the tea leaves.
Post time:2024-08-27 22:48:27
