Yunnan black tea processing technology through withering, kneading, fermentation, drying and other processes to make tea, taste mellow. The above procedures, for a long time, are hand-operated, with the development of science and technology tea processing machine is widely used.

First Process: Picking Fresh Leaves

The plucked leaves must be sent to the black tea factory within 90 minutes, to avoid the leaves being covered for a long time, oxidized red affecting the taste of black tea, Ochiai tea harvester can quickly complete the harvesting of tea, and has become the local tea farmers’ favorite tool for tea plucking.

The second process: withering

Black tea withering machine is a commonly used machine in the process of adding tea, withering is one of the most important processes to form the aroma of black tea, 8 hours of withering at the traditional constant temperature of 25 ℃, the need to spread the tea leaves very thin, so that the tea leaves can be fully exposed to the air, so that the black tea has a high sweetness and high aroma at the same time to maintain a certain degree of freshness.

Third Process: Kneading

The kneading time is generally controlled at 70-90 minutes, the Tea Rolling Machine can destroy the cellular organization of the tea leaves. Adequate kneading is a necessary condition for good fermentation, the rate of destruction of the cellular tissue of the leaves must reach more than 80%, so that the tea juice overflows and does not drip.

Fourth Process: Fermentation

4 hours of 35 ℃ constant temperature traditional Tea Fermentation Machine,so that the color of tea leaves from green to red grass gas dissipation! Fermentation is the key process to form the color, aroma and flavor characteristics of black tea, good fermentation to form more theaflavin and thearubigin, in order to form more flavor and aroma substances.

The fifth process: drying

1 hour 100 ℃ constant temperature drying, Hot Air Dryer Machine so that the tea leaves at high temperatures under the action of a large amount of water loss, rapid passivation of enzyme activity so that multiple enzymes to stop fermentation, radicalization and retain the high boiling point and aromatic substances, has been to obtain the unique flavor of black tea flowers and fruits and sweet aroma.

Sixth process: picking

Remove the inferior non-tea inclusions mixed into the tea leaves by hand to ensure the cleanliness and hygiene of the high-quality products.

The black tea made is rich in flavor, and after brewing, the internal soup color is bright, the aroma is fresh and long, the taste is thick and fresh, and it is stimulating. Yunnan black tea after brewing the leaf bottom red uniform tender bright, domestic unique, the Department of the world welcome the work of black tea.