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How chinese Oolong tea produced


mrentea

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The production of delicious oolong tea requires time-honored tradition and outstanding craftsmanship. Tea leaves are picked on the morning of a clear day.

They should be picked in units consisting of one bud and three leaves and exposed to the sun. This is the first stage.

The second stage is to dry them indoors to promote fermentation. The most crucial part in the production of oolong tea is when to stop fermentation.

As oolong tea is fermented to some extent, it is called semi-fermented tea. Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green.

After this, they are rubbed repeatedly to generate good flavor, aroma, and texture. Then they are dried using charcoal. At the final stage, a tea master grades the quality according to the flavor and characteristics of each batch.

Here is some of the simple photos about the processing (Only some simple steps by photos, for actual processing is much more complex for tea masters to control the temperature and fermentation.)

1. Tea leaves avaiable in the season:

teaprocessing1.jpg

2. Pick up tea leaves in units of one bud and three leaves:

teaprocessing2.jpg

3.To exposure tea leaves in the sum for first fermentation:

teaprocessing3.jpg

4.Dry tea leaves indoors to promote fermentation:

teaprocessing4.jpg

5.To rub repeatedly in the circle bamboon (Yao Qing in Chinese) to generate good flavor, aroma, and texture and continuous fermentation:

teaprocessing5.jpg

6.To fry the tea leaves in the pan after fermentation is ok:

teaprocessing6.jpg

7.To wrap the tea leaves in the bags to round.

teaprocessing7.jpg

8.To wrap the tea leaves in the bags by machine

teaprocessing8.jpg

9.To break up the tea leaves after wrap finished and the form is round.

teaprocessing9.jpg

10.To dry the leaves by Charcoal and judge the grade.

teaprocessing10.jpg

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