Industrial News
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Why Do Pu’er Tea Cakes Need To Be Wrapped In Cotton Paper?
Compared with the exquisite packaging of other tea leaves, the packaging of Pu’er tea is much simpler. Generally, just wrap it in a piece of paper. So why not give Pu’er tea a beautiful package but use a simple piece of tissue paper? Of course, there are natural reasons for doing so. ...Read more -
Theaflavins In White Tea
Affect the color of white tea soup Although white tea has only two processes: white tea withering and white tea drying, its production process is very tedious and takes time. In the process of withering, the biochemical changes of tea polyphenols, theanine and carbohydrates are more complicated, ...Read more -
The Stander Of Tea Leaves Picking 2
Uniformity: The physical properties of the same batch of fresh leaves are basically the same. Any mixed varieties, different sizes, rain and dew leaves and non-surface water leaves will affect the quality of tea. The evaluation should be based on the uniformity of the fresh leaves. Consider the l...Read more -
The Standard Of Tea Leaves Picking 1
Whether tea picking is scientific and reasonable is directly related to the yield and quality of tea. my country’s tea areas are vast and rich in types of tea. The picking standards are different and there are many determinants. In the process of tea production, due to different varieties, ...Read more -
How To Do The Tea Withering Process?
The traditional withering methods include sunlight withering (sun exposure), indoor natural withering (spread drying) and compound withering using the above two methods. The artificially controlled semi-mechanized withering equipment-withering trough is also used. The first process in the product...Read more -
Why Tea Need Wither?
Spread evenly under certain temperature and humidity conditions to moderately promote the activity of fresh leaf enzymes, moderate physical and chemical changes in the contents, and release part of the water, causing the stems and leaves to wilt, the color is dark green, and the grass gas is lost...Read more -
How To Judge The Level Of Tea? 2
Drinking tea 1. Entrance of tea: The taste of tea soup is rich and colorful, and it is difficult to describe clearly one by one, but there is one thing in common: the higher the degree of fusion of tea and water, the better. Borrowing the mantra of tea lovers, “This tea makes the water deli...Read more -
How To Judge The Level Of Tea? 1
How to quickly judge the grade of this tea in front of you. To be serious, learning tea requires long-term experience, and a large number of samples cannot be made quickly. But there are always some general rules that allow you to filter out too much interference with the elimination method, and ...Read more -
How To Store Fresh Tea Leaves After Picking?
1. Fresh leaf moisture. With the continuous loss of fresh leaf water, a large amount of its contents will be decomposed, oxidized and lost, which will affect the quality of tea at a slight degree, and will lead to deterioration of fresh leaves and lose economic value in severe cases. Therefore, i...Read more -
Fresh Tea Leaves
As the basic raw material for tea processing, the quality of fresh leaves is directly related to the quality of tea, which is the basis for the formation of tea quality. In the process of making tea, a series of chemical changes occur in the chemical components of the fresh leaves, and the physic...Read more -
Improve The Aroma Of Green Tea 2
3. Kneading Because the high temperature fixation kills the enzyme activity, the substantial chemical changes of the leaves during the rolling process are not large. The effect of rolling on the leaves is that the physical effect is greater than the chemical effect. Green tea requires resistance ...Read more -
Improve The Aroma Of Green Tea 1
1. Tea withering In the process of withering, the chemical composition of the fresh leaves changes slowly. With the loss of water, the concentration of cell fluid increases, enzyme activity increases, the green smell of tea is partly emitted, polyphenols are slightly oxidized, some proteins are h...Read more
