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The Primary Processing Making Tea Craft of Black Tea

Shaanxi Peng Xiang Tea Corp., Ltd | Updated: Apr 17, 2017



There are many kinds black tea, here we take Han Jia black tea as example. Han Jia black tea belongs to Congfu black tea, which is new craft that combine the tea plants kinds in Shaanxi with the climate charateristic base on the traditional black tea processing craft. The craft get the honor of National Invention Patent. The processing methods of the craft including withering,rolling, fermentation , drying.


Withering. 

During the withering processing, the fresh tea change a lot and the water in tea were reduced. The leaf becoming soft in this parts and easy to rolling to strips, make the enzyme activity in fresh tea increased that will promote the fresh tea component such as starch,protein,insoluble pectin decomposition and transformation, then creat Effective material such as generation glucose, amino acid, soluble pectin.Polyphenols partial oxidation, the fresh tea grass smell taste wipe off, and produce fragrance while with the frangrance of fruit and flower.

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Natural withering takes 10-15 hours in general. If the temperature was low, it will take more than 20 hours. Hot wind withering will takes about 6-8 hours.


Rolling. 


The aim of rolling is 

First, to accelerate the polyphenols enzymes of compounds to promote oxidation,and lay a foundation for the formation of black tea unique temperament.


Second, make the leaf tight and strips,reduce the volum,make the beautiful shape.


Third, make the tea cell destroyed after rolling,make some tea liquor overflowing outside surface of the tea, and easy to soluble in water, and to improve the concentration of tea taste. 

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Rolling takes about 60- 90 minutes


Fermentation. 

Make the tea keep oxidation stain after rolling, which will made the polyphenols of tea generate oxidative polymerization under the promoting effect of enzyme,thereby forming the characteristic of black tea, black tea leaf  and red tea soup.


Fermentation takes about 4-6 hours


Drying. 

The tea which were finished fermentation must sending to the dryer to dry, so to stop the tea keep fermentation. Drying generally need 2-3 times. The tea should be stand out about 30 mintues before to drying each time. The aim of drying is evaporate the water in tea,tidy appearance, and sufficient put the tea perfume out.

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It takes about 25-30 hours to finish the primary processing black tea making.


For the further detailed information which you can visit the vedio in following address: 

www.youtube.com/watch?v=xeCO9CsMGxY