Tea Manufacturing Process

Tea Manufacturing Process differ a little in procedures according to the tea varieties, and is essential to the taste of the tea. Puer tea and Dianhong Black Tea have the likeness and differences in processing.

Manufacturing Process of Puer Tea

There are two manufacturing procedures that have been widely employed forproduction of pu-erh tea: the classical pressing method 传统压制 and the wet-piling method湿堆. The former dates back to the Tan Dynasty (864–1278 a.c.), while the latter has beendeveloped recently (1938 a.c. to present).

  • Green/raw 熟普: sun fixation杀青 – rolling 揉捻 – sun drying 晒干
  • Dark/ripe 熟普: sun fixation 杀青 – rolling 揉捻 – Wo Dui (piling) 渥堆 -sun drying 晒干
  • Aging: green and dark pu-erh can be compressed/shaped into cakes and aged. Both sheng and ripe pu’er can be shaped into cakes or bricks and aged with time.

The Classical Pressing Method

The classical pressing method includes seven steps as described below:

  • Step 1: Plucking of fresh tea leaves. 
  • Step 2: Blanching.  As soon as tea leaves become very soft and liberate a uniquegrass fragrance, the blanching process should be stopped at once. 
  • Step 3: Rolling. The purpose of rolling is to liberate the juice of the tea leavesto the outside of the leaf surface.
  • Step 4: Sun drying. The rolled tea leaves are dried under sunlight with constantmixing.
  • Step 5: Storage in a dry place. 
  • Step 6: Pressing into different shapes. 

Wet-Piling Method

The wet-piling method has recently been developed; the initial four steps are similarto those described in the classical pressing method:

  • Step 1. Plucking. As described in step 1 above.
  • Step 2. Blanching. As described in step 2 above.
  • Step 3. Rolling. As described in step 3 above.
  • Step 4. Sun drying. As described in step 4 above.
  • Step 5. Fermentation by wet piling. 
  • Step 6. Repiling and mixing翻堆.
  • Step 7. Air drying.
  • Step 8. Selection and grouping.
  • Step 9. Packaging and pressing. 

Read more about Manufacturing Process of Puer Tea

Manufacturing Process of Dianhong Black Tea

“Yunnan Black Tea Production Techniques” has a worldwide impact, with significant Yunnan local characteristics and product advantages. The traditional production techniques of Yunnan black tea include four steps: withering萎凋, rolling揉捻, fermentation发酵 and drying干燥.

  • The first is withering: after a period of natural water loss, the fresh leaves of tea become withered and withered. After withering, water can be evaporated appropriately to facilitate shape. At the same time, tea fragrance is appearing, which is an important processing stage to form the aroma of Yunnan black tea.
  • Secondly, rolling: the withered fresh leaves are twisted, and the strength and time of the twisting are grasped by the tea maker.
  • Thirdly, fermenting: As the most important step in making black tea, fermentation refers to the process where rolled leaves are oxidized under a suitable temperature and humidity for five to six hours. Through moderate fermentation, grass gas disappears and has ripe fruit aroma.
  • Finally, drying: the fermented green tea is baked at high temperature, evaporating water rapidly, and achieving the quality and dryness of the process, to obtain the unique sweet flavor of Yunnan black tea.

Read more about Manufacturing Process of Dianhong Black Tea