Tea Production
Picking
Harvesting the leaves of rock tea plants requires attention to timing to ensure the best flavor and quality of the tea.
Withering
The freshly picked leaves are spread out to dry, reducing their moisture content and making them softer for further processing.
Killing Green
This step involves repeatedly turning the tea leaves to break down the moisture and soluble substances in the stems, allowing the leaves to absorb them. This helps enhance the natural flavor and aroma of the tea.
Frying the Greens
The tea leaves are placed in a pan and stir-fried to remove excess moisture and lock in the desired flavors. This step requires skill and precise operation to prevent the tea leaves from being overcooked or undercooked.
Rolling
The tea leaves are carefully rubbed and twisted to achieve the desired shape. This step helps to break down the cellular structure of the leaves, triggering chemical reactions that develop unique flavors.
Re-frying
The tea leaves undergo a light roasting to further enhance the flavor and remove moisture.
Re-rolling
After roasting, the tea leaves are rolled again to improve their shape and enhance specific flavors and aromas.
Final Drying
The tea leaves undergo the final drying process to remove any remaining moisture, which helps to stabilize the quality of the tea and extend its shelf life.
Winnowing
Gently agitating the dried tea leaves to remove any residual impurities.
Sorting
Carefully sorting through the tea leaves to remove any damaged or undesirable parts, ensuring the consistency and high quality of the final product.
Re-roasting
The tea leaves undergo a final baking process to further enhance their flavor and aroma.
Piling
The tea leaves are left to age and rest, allowing their flavors to gradually meld together.
Screening
The tea leaves are sifted to separate different grades or sizes.
Blending
Mixing different batches of tea leaves to complement flavors and characteristics, creating a balanced and consistent blend.