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The Production Process of Black Tea

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The tea gardens are distributed in the mid-mountain forest area. Some tea trees have a base circumference of 80-90 cm and are picked using traditional natural methods. After hundreds of years of growth, the tea trees exhibit 嶙峋 (strange and rugged) and unique shapes, resembling lying dragons or spreading birds' wings, making them convenient for climbing and picking while also having ornamental value.

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The Production Process of Black Tea

2024-08-21 09:38:19

Black tea, a fully fermented tea, is crafted from tender tea leaves.

black tea
 

The production involves several crucial steps.

Withering: Freshly picked leaves are left to lose moisture, causing wilting. This evaporates some water, softens the leaves and stems, and increases their flexibility for rolling. It also initiates chemical changes that set the stage for black tea's unique qualities.

Rolling: The withered leaves are rotated under pressure. This damages the cells, releases tea juice, promotes oxidation, and gives the leaves a tight roll for better appearance and enhanced flavor.

Fermentation: Rolled leaves are spread on trays for oxidation. This step causes polyphenols to polymerize, transforming the leaves' color and creating black tea's distinct aroma and taste.

Drying: Fermented leaves are baked at high temperature to remove moisture. This stops fermentation, fixes the quality, reduces volume, prevents mildew, and imparts the characteristic sweet fragrance.

After drying, crude tea undergoes refining to remove impurities, improve shape and quality, and make it market-ready. Different regions and varieties may have unique processes, and some black teas may have additional treatments for enhanced aroma.