茶叶的制作过程

Fixation(杀青):
is killing the cells with high temperature, stopping the fermentation.
Stir fixation（炒青）: is frying in the pot. It will
be more of fragrance if using the drum-type. Most of the tea in market is fried out.
the collection of tea ，first 1. After water loss too much: the leaves tea leaves we are need to place them the aircause and let dried in the sun into which will it evaporate no taste some of the water. This process known as withering. (If this 2. Wateris accumulation: leaves do not process is done indoors, we call it indoor stir which result in bitter. withering while outdoors is outdoor withering.)
Baking the tea leaves with fire.
Mixing(掺和）:
Mixing up tea leaves with flowers.
Change of the flavor fragrance( color （色变） （味变） 香变 : : ):
If the The tea change fermentation which of is fragrance less is lighter, fermentation andthe theflavor tastes will like transformation more approach of the color flavor are ofproceeding the plant itself. atget the On fragrance of greenstuffs 菜香 .And if let it through same the contrary, time. theIt light if isthe green fermentation, fermentation when in fragrance itis will stronger, become of it into will greenstuffs, be farther of away golden their when natural fragrance looking and of be a flower, fragrance a flower 花香 . in If get through the strong to saffron closer fermentation, yellow the unnatural when in it will fragrance flavor. transform of into fragrance fruit ,vermilion( of fruit 朱红色） 果香. Then, when ifin fermenting fragranceas of possible as you can, it will become into sugar. fragrance of sugar糖香. Fragrance is the change of how plants grow.
Dry: when we have rolled the tea leafs, this means we have finished elementary steps .Then we should evaporate the water .This process is called drying. As for how to evaporate , we can put the tea leafs on a heating stove or put into a hand dryer ,or a self-propelled drying machine .
The ways function for rolling of rolling: includes:
Firstly, in order to flush water conveniently, rolling can break the leaf Rolling by hand cells. Rolling by machine Secondly, Rolling by rolling cloth makes the tea leafs take shape. The more times we roll , the deeper color What’s more, it is much easier to form the tea will become. different character.
Scenting(熏Байду номын сангаас）:
Let tea leaves be with fresh flowers ，after eight hours, the tea leaves absorb the scent of the flowers and have a new taste.
Roasting（焙火）:
In tea harvesting，we just pick the tender leaves because the old leaves are useless. And these delicate parts are called ChaQing(茶青) after they are picked off. (There are two ways in leaf collection: 1. a leaf and a core一芯一叶 2. two leaves and a core一芯两叶 )
Steaming(蒸青）：is steaming the leaf with
steam. The reasons of steaming are: the color will be more green; It is easier to keep the original cellular fiber (细胞纤维）of the plants.