We hereby take the common Chunmee green tea as an example.
1, Picking up the fresh tea leaves from tea garden.
In the past, our tea picking mostly by hand, it's good but it is so tired and inefficient, we now adopt generally machine picking for the export Chunmee green tea.
2, Spreading and withering the fresh tea leaves
In this step, cool the leaves and release some moisture, it's so necessary for next step.
3, Fixation
For Chunmee green tea, we use traditional pan-frying stir fixation, the tea making by this way is more fragrant.
4, Rolling
Change the tea leaves from flaky shape into strip shape, meanwhile, break the cell walls to releasing well tea flavor.
5, Drying
By this step, reduce the mositure content of tea to 4∽6℅, fix strip shape, enhance tea aroma, imporve tea taste.
6, Refining
Before refining step, the tea looks not so good, may different in size and color, uneven in weight, may mixed some tea stems or other non tea impurities, etc.. So we have to circular screen, shake sieve, cut, remove stalk and impurities, winnow, redrying, and so more refining processing steps to control well quality, improve shpae, color, aroma, taste, weight, clean and so onl.
7, blending, inspection, storage, transport
For maintaining long-term quality stability, blending and inpection is necessary, we test and blend the tea come from different producing areas, from different tea crops, different leaf tenderness, different storage times, etc..
