Black tea is one of the six types of black tea and is a type of fermented tea. Each type of tea has a different production process; among them, Chinese black tea includes oolong black tea, broken black tea and souchong black tea, and their processing techniques are similar.
1. Wither
There are two types of wilt: indoor wilt and outdoor wilt. Withering tarnishes the tips of fresh leaves and leaves them soft and transparent.
2. Scroll
The rolling purpose of black tea is the same as that of green tea. Tea leaves are formed during the rolling process, enhancing color, aroma and flavor concentration. At the same time, due to the destruction of leaf cells, the necessary oxidation of tea leaves is promoted under the action of enzymes, which is conducive to the smooth progress of fermentation.
3. Fermentation
Fermentation is the most important part. Fermentation refers to putting the kneaded tea embryos into a basket, pressurizing it slightly, and tightly covering it with a fermentation cloth soaked in warm water to increase the temperature and humidity of the fermented leaves, promote enzyme activity, and shorten the fermentation time. Generally, after 5 to 6 hours, the veins of the leaves are reddish brown, and the baking can be started. The purpose of fermentation is to make polyphenols fully contact with oxidase to produce oxidative polymerization under the action of enzymes. Other chemical constituents have also undergone profound changes that turn green tea leaves red and give rise to the unique qualities of black tea.
4. Baking
First, we need to put the moderately fermented tea leaves evenly on the water sieve (about 2~2.5 kg per sieve), and then put the sieve on the hanger. The black tea is then roasted (preferably wet) over a pine wood fire, giving it the pure pine smoky aroma that is unique to pure leaf black tea. When we start baking, it's best to keep the temperature around 80 degrees. The high temperature is mainly to stop the function of the enzyme, prevent the enzyme activity caused by excessive fermentation, and make the bottom black and not unfold. Baking generally adopts a one-step drying method to avoid the tea leaves turning over during the baking process, making the drying degree of the tea leaves uneven, resulting in the result of drying on the outside and wet on the inside. 6 hours of baking is enough. After roasting, grind the black tea leaves into powder and let them cool.
5. Reheat
Tea is a substance that absorbs water easily. It must be reheated before sale in order to maintain the inherent quality of the tea and to meet the standard of no more than 8% moisture content.
After these 5 strict procedures, the black tea leaves are neat in appearance and consistent with the internal quality. These five crafts not only represent a technique, but also contain memories and emotions, mixed with the persistent pursuit of quality by generations of craftsmen.
