Email Us

Processing technology of black tea.


1. Withering link
Withering is divided into indoor heating withering and outdoor sunlight withering. The degree of withering requires that the tips of fresh leaves lose their luster, the leaves are soft and stalks are folded continuously, and the veins are transparent.

2. Kneading link
In the early days of the founding of the People's Republic of China, two feet were used to rub tea. In the 1950s, the iron-wood structure double-sink hydraulic tea machine was adopted. In the 1960s, the kneading process was improved, and an iron 55 electric kneading machine was used to improve the efficiency of tea making. When rolling, the tea juice should flow out, and the leaves can be rolled into strips.

3. Fermentation link
Fermentation, commonly known as "sweating", is the most important part. It refers to putting the rolled tea embryos in a basket, pressing them a little, and then covering them with a fermented cloth soaked in warm water to increase the temperature and humidity of the fermented leaves, promote the activity of enzymes, and shorten the fermentation time, generally 5-6 After an hour, the veins of the leaves are reddish-brown and can be baked and dried. The purpose of fermentation is to oxidize the polyphenols in the tea leaves under the promotion of enzymes, so that the green tea husks turn red.

Fermentation is a key process to form the quality characteristics of black tea color, aroma and taste. Generally, the kneaded leaves are placed in the fermentation frame or fermentation car and entered into the fermentation room for fermentation. Fermentation needs to master the appropriate temperature, humidity and oxygen amount required to satisfy the oxidative polymerization reaction of tea polyphenol oxidase.

4. Baking link

Evenly collect the moderately fermented tea leaves on the water sieve, spread about 2 to 2.5 kg per sieve, then place the water sieve on the hanger, and burn with pure pine wood (wet better), so Souchong black tea Has a unique pure pine smoke aroma. When it is just baked, the fire temperature is required to be higher, generally around 80 degrees. The high temperature is mainly to stop the action of the enzyme, to prevent the enzyme activity from causing excessive fermentation, and the bottom of the leaves is dark and does not develop. 

Baking generally adopts the one-time drying method, and it is not advisable to turn it so as not to affect the unevenness of dryness, resulting in dryness on the outside and wetness on the inside. Generally, it can be baked in 6 hours, depending on the firepower. Generally, it is baked until the tentacles feel thorny, grind it into powder, and the dryness is reached, and then let it cool.