the national standard "Tea Classification" of the People's Republic of China officially implemented on October 27, 2014, tea leaves are mainly divided into green tea, white tea, white tea, white tea, Seven categories of yellow tea, black tea, oolong tea, black tea reprocessed tea. If you are careful, you may see a detail, that is, the classification of tea, mainly according to the processing technology, the variety of tea trees. In fact, almost all the teas collected the tea tree can be made into all types of tea, but they taste good taste bad. In other words, it is the process of making tea that determines the variety of tea produced.

The main technological processes of tea making known by Hubei teabag processing manufacturers are: withering, making green, killing green, twisting, stuffy yellow, fermentation, wò pile, drying, etc.

Let's talk about their corresponding tea making techniques for various teas, you can also compare the differences:

1. Green tea is non-fermented tea:

There are several kinds of fried green tea, roasted green tea, dried green tea, steamed green tea so on. The main process flow is: fresh leaves—>kill green—>rolling>—>drying. White tea is slightly fermented tea, is divided into bud type (white silver needle), bud leaf type (white peony), multi-leaf type (gongmei shoumei). The main processing flow is: fresh leaves—>withering—>drying.

2. Yellow tea is lightly fermented tea:

Specifically, it is divided into bud type (yellow bud tea), bud leaf type (yellow tea), multi-leaf type (yellow tea). Its main processing technology flow is: fresh leaves—>killing green—>kneading—>bulking yellow—>drying.

3. Black tea is fully fermented tea:

Specific points: black crushed tea, Gongfu black tea, small black tea, etc. The main process flow is: fresh leaves—>withering—>twisting (cutting)—>fermentation—>drying.

4. Green tea is also called oolong tea, which is semi-fermented tea:

Oolong tea is further divided into South Fujian Oolong tea, North Fujian Oolong tea, Guangdong Oolong tea, Taiwan (Taiwan) Oolong tea, other (regional) Oolong teas. The main processing flow is: fresh leaves—>withering—>doing green—>killing green—>kneading—>drying.

5. Black tea is post-fermented tea:

Black tea is divided into Hunan black tea, Sichuan black tea, Hubei black tea, Guangxi black tea, Yunnan black tea, other (regional) black tea. Its main processing flow is: fresh leaves—>killing green—>first kneading—>wodui—>complex kneading—>drying—>black hair tea—>steaming pressing—>tightly pressing tea.

6. Reprocessed teas:

It is divided into flower tea processing, teabag processing, health tea processing, pressed tea, powdered tea, fruity tea, tea-containing beverages. The manufacturing process of reprocessed tea is generally made on the basis of the above-mentioned tea processed for a second time; some of them will also add other ingredients during processing. The fermentation methods of full fermentation post fermentation black tea black tea are different. After the black tea undergoes a twisting process, the enzyme liquid in the cells comes out reacts with polyphenols other substances in the tea for fermentation. This fermentation is called "endogenous enzymatic fermentation", that is, "full fermentation". Slight fermentation of white tea, light fermentation of yellow tea, semi-fermentation of green tea, fermentation method is similar to black tea, but the degree of fermentation is different. After the black tea has gone through the greening process, the enzymes in the tea have lost their activity. Its fermentation is carried out under the influence of exogenous microorganisms in the process of fertilization. This fermentation is "post-fermentation".

The above is the tea production process that Hubei teabag processing manufacturers want to introduce to you, just for learning reference.