A Detailed Explanation of the Tea-making Process

A Detailed Explanation of the Tea-making Process

Tea Production Process: A Detailed Explanation

I. Universal Tea Processing Steps

  1. Plucking
    Tea production begins with harvesting fresh tea leaves, typically young buds or "one bud with one/two leaves." High-quality teas (e.g., pre-Qingming green tea) require manual picking to preserve bud integrity, while mechanical harvesting is used for bulk teas.

  2. Withering
    Fresh leaves are spread thinly to lose moisture, either through natural methods (sunlight or ventilation) or artificial withering (heated troughs). This softens leaves, activates enzymes, and develops aromatic precursors.

  3. Fixation (Kill-Green)
    High heat (pan-frying or steaming) deactivates oxidizing enzymes to halt fermentation, locking in color and flavor. Critical for green, yellow, and some oolong teas, directly impacting aroma and taste.

  4. Rolling
    Mechanical or hand-rolling ruptures cell walls, releasing juices and shaping leaves (strip, curl, or ball shapes). Pressure and duration affect brew strength and infusion resilience.

  5. Drying
    Sun-drying, baking, or hot-air methods reduce moisture to below 5% to prevent spoilage and fix texture. Precise temperature control is vital—excessive heat creates burnt notes; insufficient heat fails to develop aroma.

II. Category-Specific Techniques

1. Green Tea

  • Core Process: Fixation → Rolling → Drying.
  • Key Notes:
  • Rapid high-temperature fixation (e.g., drum roasting) prevents polyphenol oxidation, preserving "clear liquor and green leaves."
  • Two-stage drying (primary and final roasting); premium teas may undergo manual "huiguo" for aroma enhancement.

2. Black Tea

  • Core Process: Withering → Rolling → Fermentation → Drying.
  • Key Notes:
  • Fermentation (oxidation): Controlled oxidation under warmth and humidity creates reddish liquor, sweet notes, and "red leaf" characteristics (3–8 hours for Gongfu black tea).
  • CTC (Crush-Tear-Curl) replaces rolling for broken-leaf grades.

3. Oolong Tea

  • Core Process: Withering → Tossing → Fixation → Rolling → Drying.
  • Key Notes:
  • Tossing (shaking and withering cycles): Induces partial oxidation ("red edges with green centers") and floral-fruity aromas.
  • Repeated kneading and wrapping shapes leaves (e.g., Tieguanyin's "ball-rolling").

4. White Tea

  • Core Process: Withering → Drying.
  • Key Notes:
  • Sun-withering combined with indoor air-drying preserves natural compounds, yielding a "honey-peony" fragrance.
  • No fixation or rolling, minimal human intervention.

5. Yellow Tea

  • Core Process: Fixation → Rolling → Yellowing → Drying.
  • Key Notes:
  • Yellowing: Heat and humidity degrade chlorophyll and non-enzymatically oxidize polyphenols, creating "yellow liquor and leaves."

6. Dark Tea (Heicha)

  • Core Process: Fixation → Rolling → Pile Fermentation → Drying.
  • Key Notes:
  • Pile fermentation: Microbial activity (e.g., Aspergillus niger) generates earthy, aged flavors—central to dark tea's identity.

III. Refinement and Packaging

Initial tea undergoes sorting, winnowing, and grading to remove stems, impurities, and uneven leaves. Blending adjusts flavor profiles before final drying and airtight packaging for storage.

IV. Conclusion

Tea processing blends science and artistry: universal steps ensure quality foundations, while specialized techniques (e.g., oolong tossing, dark tea piling) define each category. Mechanization boosts efficiency, but traditional craftsmanship remains vital for premium teas.

Sources: China Tea Science Society, "Tea Processing Technology" (2020); ITC (International Tea Committee) reports; field interviews with Fujian and Yunnan tea masters.

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