Tea Making Procedure

-- TEA MAKING PROCESS--
Ph 製茶程序02
Hand-picked tea, retaining the original flavor

1

STEP
In the current tea plantation, there are generally two types of tea harvesting: machine harvesting and manual harvesting. However, although machine harvesting saves time and labor, it tends to damage the integrity of the tea leaves and harvests the old leaves together with the young ones, resulting in a wide range of tea quality.
In order to produce high quality tea, Yoon Fong Tea Plantation adopts the most time-consuming and labor-intensive manual harvesting method, which only harvests the young leaves and excludes the old ones, leaving the leaf surface intact, so that the tea leaves can be fully stretched out during the brewing process, and to lay the foundation for good tea production!
Precision wilting, solarization and indoor wilting

2

STEP
After harvesting, the tea leaves need to go through the sunlight withering step, which is placed under the sunlight so that the water inside the tea leaves evaporates and begins to ferment with the oxidation in contact with the air, the green leaves will gradually turn into dark green after the sunlight withering effect, and the leaves will also begin to soften due to the disappearance of water.
After the withering is completed, the tea leaves are put into the room and gently stirred to make the tea leaves rub against each other and destroy some of the leaf edge cells, so that the air can enter into the leaves smoothly and the fermentation can proceed more smoothly!
Fermented to just the right amount to retain water and stabilize the aroma.

3

STEP
Fermentation is the key to the flavor of the tea leaves. If the fermentation speed is too fast, the tea leaves will lose too much water, and the tea will be tasteless; on the other hand, if the fermentation speed is too slow, the leaves will still retain too much water, which will result in the tea having a bitter taste, and the quality of the tea will be greatly affected!
Sautéing at high temperature to stop the fermentation at the optimum point.

4

STEP
After observing the continuous fermentation, if you want to stop the continuous fermentation, then the stir-frying (killing) action will be carried out, destroying the enzyme activity of the fermentation, so that the fermentation will stop again at the best water retention moment, and can be eliminated from the flavor of the tea leaves, and the aroma of the tea can gradually be formed!
Twisted to allow the aroma to develop quickly with hot water.

5

STEP
After stir-frying, in order to let the aroma of the tea spread out quickly through hot water, the tea leaves are put into the kneading machine, and the originally distinct tea leaves will be gradually curled up through kneading, and with the pressure of kneading, the water juice in the tea leaves is extracted and then attached to the tea leaves, so that the tea leaves will quickly dissolve in the hot water after hot water, which is the result of the effort of kneading!
Drying and de-watering to ensure that fermentation is blocked and water retention is below 5%.

6

STEP
In order to stop the fermentation of the twisted tea leaves and to make the tea leaves smaller and easier to pack and store, the tea leaves are dried by a dryer after twisting, so that the high temperature destroys the enzymes remaining in the tea leaves and the water content of the tea leaves is kept below 5 percent.
The drying process is usually done twice to ensure that the tea leaves are dried accurately! The tea leaves at this point are called Maocha (rough tea).
Sorting and selecting the best and the brightest to refine them

7

STEP
After frying the initial gross tea, in order to achieve the same quality after the tea leaves are sold, the tea leaves will still be refined, firstly, the tea leaves will be sifted to make the tea leaves neat and tidy, and then the tea leaves that are too thick or too thick will be cut into appropriate sizes by using the cutting machine to classify them, and then the tea stems will be removed, and finally the tea shavings will be removed by the blowing winds to make the tea leaves neat and tidy with excellent quality through the delicate handwork.
Properly roasted to bring out the aroma of the original tea.

8

STEP
Tea leaves that have been refined will be slowly roasted to give off their original aroma and flavor. Generally speaking, there are different roasting methods for different types of tea leaves to preserve the optimal flavor of the tea leaves, which can be classified into three types, namely, light fire (raw tea), medium fire (raw and ripe tea), and heavy fire (ripe tea), whose aromas and tastes have their own differences, and which also have their own preferences and supporters on the market.
Fine Packaging

9

STEP
The finished tea leaves are vacuumed and sealed to ensure that the high quality of the tea is well preserved, and the delicate design of the packaging makes it the most thoughtful gift to give as a present!