address
No. 10, Lane 128, Sanmin Road, Luzhou District, New Taipei City
action
0966409947
LINE ID
@052ekvof
WeChat
xx82816984
Email
xx82816984@gmail.com
address
No. 10, Lane 128, Sanmin Road, Luzhou District, New Taipei City
action
0966409947
LINE ID
@052ekvof
WeChat
xx82816984
Email
xx82816984@gmail.com
Use the elasticity of your fingers to gently pluck the two leaves of the season's most mature leaves.
The heat of the sun accelerates the evaporation of water in the tea, reduces the water content, and allows the components in the cells to ferment.
The tea leaves are turned over with the strength of both hands to make the tea leaves "water" evenly, and then placed quietly indoors to allow the tea leaves to undergo partial fermentation, triggering complex fermentation changes.
Use high temperature to break the fermentation activity and stop the continuous fermentation reaction of tea leaves, stabilizing the quality of tea leaves. When frying green tea, a large amount of water will be released, making the tea leaves soft.
By kneading, squeezing and rubbing, the tissue of the tea leaves is broken, leaving the essence of the tea juice in the tea leaves.
The drying mechanism after kneading is used to evaporate the water on the surface of the tea leaves, making them soft, elastic and non-sticky. Process until late at night, let the tea leaves sit for five hours, and then knead them.
Heat the newly dried tea leaves to soften them, knead them with a kneading machine using a ball, and repeat fifty to sixty times to slowly form a round shape into the tea leaves, and then dry them at high temperature. After the steps are completed, the finished product is called oolong tea.