• Plucking Tea

Usually picking tea on sunny days, instead of rainy days. Because the tea can't sun withered on rainy days, will make the aroma is not enough.

The standard for picking tea leaves is 3 leaves to 5 leaves.

For example:

The tea bud has not opened, don't pick, let's wait for it to open.

The first tea leaf is slightly opened, suitable for picking.

The first tea leaf half opened(the area of the first leaf is less than the second leaf), this is the best suitable for picking.

The first tea leaf is completely open, not suitable for picking.

Picking tea by hand.

Happy picking tea.

The most glorious thing is labor.

Harvest full!!!

• On the way to carry tea.

Love these lovely people, we can drink good tea because of their hard work!

• Sun withering

Spring Wuyi oolong tea is usually sun withering before 11 am and after 2 pm, when the sun is weak and the temperature is low (less than 34 ℃), which will not easy to burn the tea leaves.

• Indoor oxidation (Cool Down)

• Shaking by Hand

• Stir Fixation

Stir fixation is to slow down or stop the oxidation of tea leaves.

• Rolling

Rolling by machine.

The tea leaves after rolling.

An aged half-hand rolling machine.

• Drying

Shake loose tea after rolling.

Drying by machine, the drying temperature is about 110℃.

Cooling.

• Tea leaf sorting

Remove the yellow leaves, tea stalks, etc.

• Carbon roasting

The purpose of roasting:

Reduce the moisture content, prolonged storage;

Promote the amino acid and the reducing sugar dehydrated into the aroma components.

Burying and compacting charcoal.

Carbon can start to make a fire after it is compacted.

After burning the surface of charcoal for a night, cover it with a layer of carbon ash.

Smoothing the surface carbon ash of the roast cave.

Start to carbon roasting, the temperature in the roast cage is about 80~120℃ when charcoal roasted.

In order to make the tea aroma more evenly, it must be rolled roasting from time to time.

Test tea in the process of carbon roasting is necessary, to determine the degree of roasting.

The end. Happy tea time, everyone!