Tea Leaf Production Stages
The production of tea involves a series of intricate processes that transform fresh tea leaves into various types of tea. Each stage contributes to the flavor, aroma, and quality of the final product. Here is a detailed look at the key stages:
1. Tea Harvesting (采青)
Fresh tea leaves are carefully picked from tea trees, either by hand or with specialized tools. The quality of the harvest plays a significant role in the final tea's flavor.
2. Withering (萎凋)
Tea leaves are spread out under controlled temperature and humidity conditions to allow water to evaporate. This process softens the leaves, activates enzymes, and reduces their grassy aroma, while darkening their color.
Method: Conducted either indoors or outdoors.
3. Fine Manipulation (做青) (Exclusive to Oolong Tea)
This stage consists of two key steps: Shaking (摇青) and Airing (晾青/摊青), repeated in cycles.
Shaking (摇青):
Leaves are gently shaken, causing the edges to oxidize due to friction. This enhances the aroma and initiates the characteristic red edges of oolong tea leaves.
Airing (晾青/摊青):
The leaves are left to rest, allowing further withering and oxidation.
4. Fixation (杀青)
High temperatures are used to halt fermentation and oxidation, preserving the green color of the leaves and intensifying their aroma.
Techniques:
Sunlight drying (晒青)
Deep frying in pans (炒青)
Bamboo drying frames (烘青)
Steamers (蒸青)
5. Rolling (揉捻)
Tea leaves are shaped and rolled to release their natural juices, enhancing flavor when brewed.
Methods:
Cold Rolling: Best for delicate, young leaves.
Hot Rolling: Suitable for older, tougher leaves.
This stage also prepares leaves for subsequent fermentation in some tea types.
6. Yellow Heaping (闷黄) (Exclusive to Yellow Tea)
After fixation or rolling, tea leaves are piled while still warm and humid. This creates a controlled environment where the leaves turn yellow, developing their distinct flavor.
7. Piling (渥堆) (Exclusive to Dark Tea/Pu'er Tea)
Tea leaves are moistened and piled under linen in a humid environment at around 70°C. This process deepens the color of the tea and develops the earthy, rich flavor characteristic of dark/ pu'er teas.
8. Fermentation (发酵)
Fermentation is crucial for yellow, oolong, black, and dark teas. During this stage, tea polyphenols oxidize, turning the leaves red and introducing floral and fruity aromas.
Key Factors: Temperature, humidity, timing, and water content of the leaves.
9. Drying (干燥)
The final drying step removes any remaining moisture, halts enzymatic activity, and enhances the tea's aroma and flavor.
Methods:
Frying
Firing
Natural drying
10. Scenting (窨制) (Exclusive to Flower Teas)
Tea leaves are layered with fresh flowers to absorb their fragrance. Afterward, the leaves and flowers are separated and dried. This process imparts a delicate floral aroma to the tea.
Each of these stages is vital in crafting the distinctive characteristics of different tea types, from the vibrant green of matcha to the earthy tones of Pu'er. By carefully managing these processes, tea makers create the diverse flavors and aromas enjoyed by tea lovers worldwide.
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