Six major tea making processes

1. Green tea ‖ not fermented

It is the unfermented tea among the six major tea categories, with high aroma and mellowness, and the soup is clear and leafy

The main process is: finishing - kneading - drying

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2. Black tea ‖ fully fermented

・It has the characteristics of red soup red leaves and sweet mellowness, and has a strong and sweet taste.

The main processes are: withering – kneading - fermentation – drying

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3. Green tea (oolong tea) ‖ semi-fermented

· It has both the fragrance of green tea and the richness of black tea (PS: There is also a weight loss effect)

The main process is: withering - shaking - killing - kneading - drying

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4. Black tea is fermented after ‖

The unique key process is Wudui, which greatly reduces the bitterness and astringency of the tea soup, and its taste is mellow and not astringent~

The main process is: finishing - kneading - pile - drying

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5. White tea ‖ slightly fermented

The aroma is fresh, the tea soup is light and sweet.

The main process is: withering - drying

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6. Yellow tea ‖ slightly fermented