Tea Processing

 1. Solar Withering:
Solar withering, or hot-air withering, is the first step in tea manufacturing. Sunlight and/or hot air dries and ferments the leaves by activating chemical reactions within the cells.

2. Indoor Withering:
Indoor withering is an important step for partial fermentation. It allows fermentation to continue so that tea leaves will release a special aroma when served. Tea leaves are stirred periodically by hand to expedite fermentation. An experienced tea maker knows how to best control fermentation in order to produce the highest quality of tea.

3. Panning:
The purpose of panning is to disrupt enzyme activity and stop fermentation. Tea leaves lose most of the water that remains in the cells, turn soft and then are ready for rolling and drying.

4. Rolling:

Rolling has two major functions: To form tea leaves into beautiful shapes and damage cell structures. Liquid is squeezed out, ensuring even better tasting tea leaves.

   
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5. Mass-Breaking:
Mass-breaking is required to unknot tea leaves after rolling and make them easier to dry.

6. Drying:
Drying is the last but not the least important step in tea processing. The high heat disrupts the activity of enzymes and thus completely stops fermentation.