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Which cultivation method is more conducive to improving the quality of spring tea

Reasonable cultivation methods can not only improve the physical structure of tea garden soil, but also balance the three aspects of soil, thereby increasing the effectiveness of soil nutrients, promoting the absorption of nutrients by tea trees, and ultimately promoting the improvement of tea qu... Read More

The impact of shading on tea quality and yield

Tea trees are often affected by adverse environmental factors such as high light and high temperature during their growth process, which in turn affects the quality and yield of tea leaves. Shade, as a commonly used agronomic measure in tea garden management, can improve the quality of tea leaves... Read More

Drying and Fragrance Adjustment of Instant Tea

Drying of instant tea The main purpose of the drying process is to remove moisture from the concentrated solution, shape the appearance, fix the quality, and obtain instant tea products. The moisture content of dried instant tea is generally required to be less than 4%. At present, in industrial ... Read More

Production process of instant tea: concentration and dissolution

 Concentration In instant tea processing, concentration is a crucial step that impacts quality and is essential before drying. Its purpose is to remove moisture from the extract, producing a highly concentrated tea concentrate, which is then dried to produce solid instant tea. Currently, the main... Read More

Cooling, filtration, and clarification in the production process of instant tea

cooling Cooling is an important process in the extraction of instant tea that affects the quality of the product. After the extraction of tea raw materials, the solid content in the extraction solution is usually 2% to 3%. Due to the fact that the extraction solution is a multi-component liquid s... Read More

The selection and extraction of raw materials for the production process of instant tea

1. Raw Material The raw materials for instant tea extraction are now divided into two types: dry tea leaves and fresh leaves. The content level, composition ratio, and fineness of quality components in tea raw materials are the main factors affecting the processing quality and yield of instant te... Read More

The whole process of pressing Fuding white tea cake

Why is white tea pressed into a pancake shape? Is pressing white tea cakes unnecessary? Of course not. Previously, some people in the tea industry questioned that white tea and loose tea are made with pure and natural craftsmanship, original flavor, and abundant nutrients, while cake tea has an a... Read More

How does a tea picking robot work

In recent years, the aging trend of agricultural labor force has significantly intensified, and the difficulty and high cost of recruitment have become bottlenecks restricting the development of the tea industry. The manual harvesting of high-quality tea accounts for about 60% of the total labor ... Read More

Modern Matcha Processing Technology and Equipment

The processing of traditional matcha mainly includes two processes: tea grinding and crushing. Fresh leaves are first processed into ground tea, and then matcha is formed through grinding. The earliest tea mills used in Japan were all imported from China, known as “Tang tea mills”, an... Read More

Definition and Application of Matcha

Matcha is made from steamed green tea leaves grown under special cover cultivation, then ground into an ultra-fine powder. These covered leaves undergo a specific process to become tencha, the precursor to matcha. Tencha is then ultra-finely ground using specialized equipment to become matcha. On... Read More

Purpose of tea precision processing

Tea is a commodity, and consumers’ long-term tea drinking habits have formed a certain quality specification for commercial tea. However, the raw tea produced in various regions, due to scattered production areas and insufficient precision in fresh leaf picking and initial processing, resul... Read More

What does “Crude Tea” mean?

Fresh tea leaves, after initial processing, become raw tea, which generally cannot yet be sold as commercial tea. Commercial tea requires standardized quality, that is, it must have a unified standard grade. Export tea has even higher requirements, not only for stable and good internal quality, b... Read More

Application Practice of Color Selection Technology in Tea Processing

The tea color sorter is a key equipment in the modern tea processing process, which plays an indispensable role in refining tea and achieving large-scale and standardized production. 1. Improve the quality of tea leaves a. Fresh leaf sorting: After picking fresh leaves, the fresh tea leaf sortin... Read More

Why is matcha powder so expensive? The source of matcha powder

We have tried many matcha delicacies, such as matcha cake, matcha cookies, matcha ice cream, etc., but it seems that we have never truly understood matcha itself. The history of matcha When it comes to matcha, many people may associate it with Japan’s matcha culture, but in fact, China is t... Read More

Drying equipment for fixed shape and color of tea leaves

Tea drying equipment Tea drying equipment is a general term for tea drying equipment and frying equipment. Used for drying and dehydrating tea leaves, fixing their appearance and color, enhancing their aroma and removing green air, meeting the requirements for drinking, packaging, and storage. Th... Read More

What are the processes involved in the precision processing of Pu’er tea?

From a leaf on a tree to a cup of tea soup in front of tea drinkers, Pu erh tea undergoes one transformation after another. After removing the initial processing steps of picking, spreading, withering, spreading, rolling, and sun drying, the raw material of Pu erh tea – sun dried green tea ... Read More

The steps and equipment for refining tea leaves

Refined tea leaves There are five purposes for refining tea leaves: firstly, to tidy up the appearance and use various screening equipment to process the tea leaves, so that they are of appropriate length and consistent size, achieving the requirements of neat and beautiful appearance; The second... Read More

Why does tea have to be rolled and twisted?

Rubbing and twisting is a type of tea making process, which is involved in most tea production processes. Rubbing and twisting can be understood as two actions: one is to knead and knead the tea leaves into strips, while the other is to twist and twist, which can break the tea cells, squeeze out ... Read More

Why is Pu erh tea always packaged in cotton paper

Many tea merchants nowadays, in order to please the market, have raised prices and put a lot of effort into packaging, which has to be said to be “high-end, elegant, and upscale” one by one. Observant friends will notice that only Pu’er tea seems to be packaged in cotton paper f... Read More

Production process of matcha

Matcha originated in the Sui Dynasty of China and flourished during the Tang and Song dynasties. Matcha entered Japan with the Tang envoy at the end of the 9th century and has continued to develop to this day, before returning to China in the late 20th century. What is the definition of matcha to... Read More
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