Oolong Tea “Shaking”

After the fresh leaves are slightly spread and softened, it is necessary to use a bamboo sieve to “shaking fresh leaves”.

The leaves are shaken and fermented in a bamboo sieve, producing a strong floral aroma.

The edges of the leaves are relatively fragile and turn red when they collide, while the center of the leaves is always green, and finally forms “seven points of green and three points of red” and “green leaves with red edges”, which is semi-fermentation.

Shaking oolong tea is not only shaken by hand with a bamboo sieve, but also shaken by a machine similar to a drum.

Black tea “kneading”

Black tea is a fully fermented tea. Compared with semi-fermented oolong tea, the fermentation intensity of black tea is stronger, so it needs to be “kneaded”.

After picking the fresh leaves, let them dry for a while, and the leaves are easier to roll after the moisture is reduced and softened.

After tea rolling, the cells and tissues of the tea leaves are damaged, the tea juice overflows, the enzymes fully contact the substances contained in the tea, and the fermentation proceeds rapidly.