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reprocessed tea
The history of reprocessed tea can be traced back to ancient times. Initially, in order to better preserve tea leaves or enhance their flavor, people began to experiment with adding other substances to tea. For example, during the Tang Dynasty, there were records of adding spices and medicinal he...Read more -
Cold Brewing Tea: Cold Brewing Time for Different Tea Leaves
In the scorching summer, a refreshing cup of cold brewed tea has become a lifesaver for many people. But many people have experienced this dilemma: when it comes to cold brewing, sometimes it’s sweet and refreshing, while other times it’s bitter and bland. Is cold brewed tea really al...Read more -
What is Tencha？
Tencha is the raw material for matcha. In fact, tencha is a raw steamed green tea, while matcha is a refined tea made from tencha. Production and Processing of Tencha Tencha is a type of raw tea used in the initial processing of steamed green tea, specifically matcha. Its processing flow is as f...Read more -
The significance of white tea pressed cake
Is it meaningful to press white tea cakes? The answer is affirmative. This is a craft that brings new vitality to white tea. Some tea lovers who have just entered the pit may be confused, with fluffy Shoumei loose tea on one side and neatly arranged white tea cakes on the other. Why do we have to...Read more -
The best time for tea picking
In most tea producing areas, the growth of tea trees and tea harvesting are seasonal. Usually, according to the harvesting time, tea is divided into three seasons: spring, summer, and autumn, with a few also having winter tea. In the process of procurement, the combination of timing, location, an...Read more -
What is the relationship between ecological environment and tea quality
The formation of tea quality is greatly influenced by the ecological environment conditions and technical measures of cultivation, in addition to variety factors. The same variety of tea trees can exhibit significant differences under different ecological conditions and technological measures. &n...Read more -
What are the processing steps of broken red tea(2)
3.Fermentation Process The purpose, technical conditions, and physicochemical principles of red broken tea fermentation are the same as those of Kongfu black tea. Due to the international market’s demand for red broken tea to have a fresh and strong aroma, especially a strong, refreshing, a...Read more -
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
