Baking

The floral-scented Bai Mudan tea is made from suitable raw materials for white tea production, processed through a combination of withering, shaking the green, stacking after merging sieves, baking, and sorting. The processing of floral-scented Bai Mudan tea mainly includes the following steps: 1. First combined withering: indoor natural withering, indoor heated withering, and sun withering are combined. Sun withering should be done during the morning or evening when the sunlight is weak. 2. Shaking the green: this is done once, shaking 40 to 60 times. 3. Second combined withering: it starts with indoor heated withering at a temperature of 15 to 25°C and relative humidity of 40% to 50%, lasting 3 to 6 hours. If the moisture content of the withered leaves reaches 18% to 22%, they can then be transferred to indoor natural withering, which lasts 2 to 5 hours to complete. 4. Stacking after merging sieves: after the second combined withering, the sieves are merged, and the tea is piled up to a thickness of 15 to 35 cm. The stacking process lasts 1 to 7 days. 5. Initial baking: at a temperature of 50 to 60°C, lasting 60 to 100 minutes. 6. Sorting: after the initial…

Mr. Liang Zhangju once praised the baking technique of rock tea: “The Wuyi baking method is truly the best in the world.” Here, the baking method refers to traditional charcoal baking. To this day, mid-to-high-end Wuyi rock teas are still largely processed using traditional ancient charcoal baking techniques. Among the baking techniques used for major tea varieties, there is indeed no other tea that surpasses the Wuyi rock tea from Fujian's Wuyi Mountains. The charcoal baking and processing technique for Dahongpao, a type of Wuyi rock tea, is unique to it and has been listed as one of China’s first batch of national intangible cultural heritages. The "Complement to Ben Cao Gang Mu" (Supplement to Compendium of Materia Medica) comments on Wuyi rock tea: “All teas are cold in nature; those with weak stomachs often experience stagnation after drinking them. Only Wuyi tea is warm and does not harm the stomach. It is suitable for those who have stopped drinking tea due to addiction.” Charcoal baking, as its name suggests, involves continuously baking tea using the residual heat of high-quality charcoal. During charcoal baking, the temperature in the baking cage is approximately 120 degrees Celsius. Let’s take a look at…

Wuyi Rock Tea is a traditional Chinese tea renowned for its unique rock aroma and flavor, growing in the crevices of rocks. It is a semi-fermented green tea, with Dahongpao being one of its famous varieties. This article outlines the basic operational techniques and key points of each step in the refining process of Wuyi Rock Tea, aiming to provide guidance for production practice. Refining Techniques for Wuyi Rock Tea The refining of Wuyi Rock Tea involves processing raw tea into finished tea. The primary focus is to remove stems, fragments, and foreign matter, improve the uniformity and purity of the tea's appearance, and enhance its quality. The refining process comprises 13 steps: grading and sorting, preliminary sorting, sifting, cutting and shaping, winnowing (air selection), secondary sorting, blending, baking, cooling, packing (into boxes or barrels), storage, blending, additional baking, and packaging. Flow Chart of Wuyi Rock Tea Refining Process Grading and Sorting Grading and sorting are primarily for preparing raw tea for blending. Based on sensory evaluation results using the national standard samples or trade samples of Wuyi Rock Tea, raw teas are sorted according to their origin, variety, season, and quality. Specific steps for sorting raw tea: Samples are…

Xiaoxinggan Pu'er tea is loved by tea enthusiasts due to its unique production method and its compact size. Its distinctive taste and refreshing fruity aroma are also highly sought after. But do you really know how to store it properly? Let's explore the correct storage methods for Xiaoxinggan Pu'er tea. Correct Storage Methods for Xiaoxinggan Pu'er Tea: (1) Store in a sealed, shaded, and dry environment; Xiaoxinggan Pu'er tea is sensitive to light. If exposed to light for an extended period, it can cause an optical reaction within the tea, leading to oxidation and a reduction in flavor. Therefore, it should be stored in a dimly lit area away from direct sunlight. Dried Xiaoxinggan must be sealed and stored in a clean, dry, uncontaminated, and non-humid environment. This is because the oily substances on the outer surface of the tangerine peel are prone to evaporation. On humid days or in damp weather, if not sealed properly, the peel may soften or even mold. We recommend storing Xiaoxinggan Pu'er tea in food-grade sealed bags or containers, which makes it convenient to observe the condition inside and promptly deal with any potential issues such as mold. (2) Protect against moisture, pests, and…