Tea-Making Technology

Tea-making technology passed down by the ancestors, pure craftsmanship.

Tea harvesting

Tea harvesting is mainly focused on young leaves and young shoots, harvesting one tip two leaves, the completeness and freshness needs to be maintained during harvesting and transportation.

Withering

Spread the fresh leaves out on the withering rack, evenly and appropriately lose moisture, softening tea, leave surface moisture disappears.

Rolling

Apply external forces through squeeze and roll on the withering tea to destroy leave flesh membrane, inducing the tea content to be released to the surface.

Unravel

The rubbing and pressure during rolling creates energy, increasing the temperature, the tea roll must be unraveled to cool down to prevent over fermentation.

Fermentation

Oxidizing enzyme catalyzed polyphenols oxidation, the grass flavor on the leaves disappears, and the leaves turn red in color, showing fresh flora and fruity scent.

Drying

Using high temperature to evaporate the residue moisture in the tea leaves to eliminate bitterness, enhancing.