茶葉生產流程
Tea production process
採摘茶菁
picking tea leaves
The fresh tea leaves picked from the tea tree are called ” tea harvesting“, which is the raw material for tea making
日光萎凋
Solar withering
The tea harvesting will still open the stomata on the back of the leaf, continue to respire, and evaporate the water in the leaf.
室內萎凋
Indoor withering
The purpose of the process of [withering] is to master the moisture in the leaves and branches of the tea cyanine, so that it can flow and evaporate continuously and evenly.
靜置與攪拌
standing and stirring
The tea leaves with damaged mesophyll tissue have the opportunity to oxidize the [tea polyphenols], [theanine] and other substances in the mesophyll, resulting in changes in aroma, taste, and tea color, which is the fermentation of tea leaves.
大浪與堆菁
tossing and stirring
The injury of the mesophyll produced by allows the [tea polyphenols] and [polyphenol oxidase] originally stored in the cell wall to have the opportunity to touch the [oxygen] of the air, and carry out a series of complex chemical reactions of tea fermentation.
殺菁
fixation
【fixation】is used to stop the oxidative function of the active [polyphenol oxidase] in tea leaves by high temperature.
揉捻、團揉
rolling、
cloth rolling
The purpose of [kneading] before [drying] is to shape the final appearance of the tea leaves, emphasizing the visual features, such as [stripe], [spherical], etc.
乾燥
drying
All teas need to complete the [drying] process in order to be regarded as the completion of the tea-making process, that is, the completion of the [maocha stage] of the two major tea-making stages.
