Tea buds are plucked when the tips have just opened, with two leaves and a tender sprout. Oolong tea is made from spring tea, resulting in a rich aroma, while the black tea is crafted from summer tea, offering a sweet and full-bodied flavor.
Moisture in tea leaves evaporates and the temperature rises, causing the semi-permeability of the cell membranes to disappear. This initiates fermentation, leading to special aromas and flavors.
Stirring helps redistribute moisture, promoting the action of polyphenols, oxidase, and catechins, thereby controlling the degree of fermentation.
Heating halts the fermentation process, evaporates more moisture, removes the astringency of the tea leaves, and stabilizes the color and aroma.
It breaks down the cellular structure, causing the juices to be released and adhere to the surface, enhancing the flavor during brewing.
Tea leaves are wrapped in a cloth, rolled and pressed. It helps form the pearl shape, making tea aroma to be released more gradually during brewing.
Hot air reduces the moisture to below 5%, fixing tea leave shape and stabilizing the quality.
It enhances the unique aroma of warmth and hearth, and characteristics of the tea leaves.
(illustration credit: https://fae.moa.gov.tw/ , https://www.tbrs.gov.tw/)
