Process flow of rock tea making

The production technology of rock tea includes picking, withering, deactivating enzymes, rolling, fermenting, baking, sorting and packaging.

First, picking

The picking time of rock tea is generally in spring and autumn, with tender buds and one bud and one leaf as the main ones. When picking, it is required that the quality of tea leaves is fresh, free from pests and diseases, damage and pollution. The picked tea leaves should be processed immediately.

Second, wither

Spread the picked tea leaves on a clean bamboo curtain and put them in a ventilated, dry and odorless place to let the tea leaves wither naturally. The withering time depends on the weather, which usually takes 2-3 days. After withering, the tea leaves will gradually lose water, and the veins will gradually soften, so as to prepare for the subsequent greening.

Third, be green.

Making green is one of the important links in making rock tea, and it is also the key step to form the unique flavor and taste of rock tea. Making green includes two processes: shaking green and airing green. Firstly, the withered tea leaves are put into a bamboo basket and gently shaken by hand, so that the tea leaves collide with each other and promote the softening, oxidation and fermentation of the veins.

The frequency of shaking depends on the quality of tea, and it usually needs to be shaken 3-5 times. After each shake, the tea leaves should be spread out and dried for a period of time, so that the tea leaves can cool down and lose water, and then shake again. In the process of green making, we should pay attention to control the temperature and humidity, as well as the strength and frequency of green shaking to avoid mechanical damage or excessive fermentation of tea.

Fourth, killing.

Stir-fry the green tea leaves in the pot to further volatilize the water in the tea leaves and promote the drying and hardening of the tea leaves. Stir-fry in medium heat when fixing green, so as not to fry too much or not enough. After fixing, spread out the tea leaves, air them for a period of time, let them cool down and lose water, and then knead them.

Verb (abbreviation for verb) kneading

Kneading is one of the important links in rock tea production. The green tea leaves are rubbed on a bamboo screen. The function of rolling is to make tea strip, promote the destruction of tea cells and the extrusion of tea juice. Grasp the strength and time when kneading to avoid excessive or insufficient kneading. The twisted tea leaves should be fermented in time.

Sixth, fermentation.

Fermentation is one of the key steps in making rock tea. The twisted tea leaves are fermented on a bamboo screen. The fermentation time and temperature should be controlled according to the quality of tea and weather conditions, and it usually takes 2-3 days to ferment.

The function of fermentation is to make the tea polyphenols in tea undergo enzymatic oxidation reaction, forming the unique color and fragrance of rock tea. Temperature and humidity should be controlled during fermentation to avoid over-fermentation or under-fermentation.

Seven, baking

Baking is the last process of making rock tea. Fermented tea leaves are roasted on charcoal fire. The baking time and temperature should be controlled according to the quality of tea, which usually takes 4-6 hours.

The function of baking is to further volatilize the moisture in tea, promote the drying and hardening of tea, and form the unique taste and aroma of rock tea. Temperature and humidity should be controlled during baking to avoid burning or undercooking. At the same time, we should also pay attention to the temperature and time so as not to affect the quality and taste of rock tea.

Eight, sorting and packaging

Rock tea should be packed in time after baking. Rock tea should be graded and classified when finishing, and tea with good quality should be selected for packaging. Dry, sealed and moisture-proof packaging materials should be selected when packaging to ensure that the quality and taste of rock tea are not affected. Finally, the packaged rock tea should be stored in a dry, ventilated and cool place for a period of time for consumers to taste and buy.