Withering is divided into indoor heating withering and outdoor sunlight withering. The degree of withering requires the fresh leaves to lose luster, the leafy soft folds are continuous, and the veins are transparent.
In the early days of the founding of the People's Republic of China, feet were used to rub tea In the 1950s, iron-wood double-squeezed water tea was used. In the 1960s, this process was further improved by using an iron 55 electric kneading machine to increase the efficiency of tea production. When squeezing, the tea juice should be drained and the leaves rolled into strips.
Fermentation, commonly known as sweating, is the most important aspect. Refers to the kneading tea embryos packed in a basket, slightly pressed tightly, covered with warm water soaked in the fermentation cloth to increase the temperature and humidity of the fermented leaves, promote enzyme activity, shorten the fermentation time, generally 5 to 6 After hours, the veins are reddish-brown and can be baked and dried. The purpose of the fermentation is to oxidize the polyphenols in the tea under the action of the enzyme and to make the green tea blank red.
Fermentation is a key step in the formation of the characteristics of the quality of red tea, aroma and taste. Generally, the rubbing leaves are placed in a fermentation frame or a fermenter and fermented in a fermentation chamber. Fermentation requires a good understanding of the temperature, humidity and oxygen content required to satisfy the oxidative polymerization of tea polyphenol oxidase.
Collect evenly fermented tea on the water sieve, put about 2 to 2.5 kg per sieve, then place the water sieve on the hanger, and use the pure pine wood (wet well) to burn. So the black tea Has a unique pure pine smoke aroma. When baking, the temperature of the fire is required to be higher, generally about 80 degrees. The high temperature is mainly to stop the action of enzymes, prevent the enzyme activity from causing excessive fermentation, and the bottom of leaves is not dark. Baking is generally used a drying method, should not be flipped so as not to affect the uneven dryness, resulting in external dry and wet, generally in 6 hours to bake, depending on the size of the firepower. It is generally roasted to the tentacles with a tangled sensation, and it is powdered into powder, the dryness is achieved, and then it is cooled.
Tea is a substance that easily absorbs water. It must be re-fired before it can be sold to retain its endoplasmic properties, and its moisture content does not exceed 8%.