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What are the processing steps of broken red tea(1)

Red broken tea, also known as finely cut black tea, is currently the main selling variety in the international tea market, accounting for over 95% of the world’s total black tea production and sales. The method of making broken red tea began around 1880 and has developed rapidly over the pa... Read More

How is the color, aroma, and shape of oolong tea formed

Oolong tea, also known as green tea, is a semi fermented tea that can be processed using both the Minnan Oolong method and the Minnan Oolong method. The processing principle and method are basically the same, and the main process is fresh leaves withering, adjusting, greening (shaking and transpo... Read More

How is the color, aroma, and shape of black tea formed

Black tea includes Gongfu black tea, broken red tea, and small variety black tea. Their production methods are generally the same, with four processes: rolling (cutting), fermentation, and drying. Gongfu black tea, broken red tea, and small variety black tea are fully fermented fresh leaves that ... Read More

How is the color, aroma, and shape of green tea formed

Biochemical principles underlying the formation of green tea quality Green tea is the main type of tea in China. Due to different processing methods, it can be divided into stir fried green tea, steamed green tea, and stir fried green tea, which can be further divided into eyebrow tea, pearl tea,... Read More

Coffee’s arch rival has emerged – matcha powder

Matcha flavored food and drinks are not unfamiliar to everyone. Matcha flavored cookies, cake rolls, ice cream, and many brands’ matcha series of drinks are all loved by many people. Matcha’s unique aroma, rich taste layers, emerald green appearance, and often used as a “seasoni... Read More

Management of Fresh Tea Leaves

Fresh leaves are the raw materials for tea production and the foundation of tea quality. Only high-quality fresh leaves can produce excellent tea leaves. If the management of fresh leaves is not strengthened during the picking, transportation, and storage process, it will cause damage to the fres... Read More

Characteristics of Fresh Tea Leaves

High-quality tea relies on excellent fresh leaf quality and superior tea-making techniques. So, what exactly is fresh leaf quality? Fresh leaf quality primarily encompasses three aspects: tenderness, uniformity, and freshness. Tenderness and uniformity are the primary indicators of fresh leaf qua... Read More

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
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