black tea

Production process

Picking - Pick the young buds and the next three leaves

Withering - Spread the picked tea leaves in a cool and ventilated place for 6-8 hours

Rolling - Roll the tea juice moderately to break the cells, so that the tea polyphenols can contact with oxygen, which lays the foundation for fermentation and is conducive to the formation of aroma.

Fermentation - After 3-6 hours of fermentation, the leaf color changes from green to red, forming red leaves and red soup. The young leaves are red and uniform, exuding the aroma of ripe fruit.

Drying - High temperature baking evaporates moisture, stimulates the retention of high boiling point aromatic substances, and obtains the unique sweet fragrance of black tea.