Fixation

Tea withering refers to the process of dispersing moisture in tea leaves before they are subjected to heat fixation, allowing for more chemical changes to occur. Traditionally, methods of withering include solar withering (sun-drying), natural indoor withering (spreading out to air-dry), and a combination of both. Nowadays, semi-mechanized withering equipment that is artificially controlled—the withering trough—is also used. The Main Purpose of WitheringThe primary purpose is to reduce the water content in fresh leaves and stems, promoting complex chemical changes due to enzymes. The chemical reactions during withering and fermentation have a broad range of effects, which directly relate to the tea's aroma, taste, and liquor color.Proper and effective withering allows the grassy smell of fresh leaves to dissipate and be replaced by a fragrant scent, often accompanied by fruity or floral aromas. The resulting tea has a smooth and fragrant taste without bitterness or astringency. Withering requires suitable temperature, humidity, and air circulation conditions. The Degree of Withering for the Six Types of TeaGenerally, green tea does not undergo withering or fermentation; yellow tea does not wither but undergoes a yellowing process after heat fixation followed by additional fermentation; dark tea does not wither and undergoes post-fermentation; white tea…

Kneading is a process in the production of Pu'er tea after the fresh leaves have been subjected to initial fixation. It involves using external force to shape the tea leaves into strips and breaking down the cellular structure of the fresh leaves, allowing the internal substances of the tea to adhere to the surface of the leaves. The significance of this process lies in rupturing cell walls to release tea juice, facilitating the polymerization of components such as polyphenols and catechins, preparing the tea for later fermentation, and curling loose tea leaves into strips, which helps with the even release of internal substances during brewing. The strength of kneading, duration, and cell breakage rate are closely related to the taste, aroma, and subsequent transformation of Pu'er tea. Cold Kneading vs. Hot Kneading The principle of kneading is to use hot kneading for older leaves and cold kneading for younger leaves, as well as heavy kneading for older leaves and gentle kneading for younger ones. Based on personal experience in tea production, Pu'er tea requires heavy kneading, which is not done in one go but rather through repeated kneading. The purpose of "repeated kneading" is essentially to supplement the first "natural…

The low temperature and high humidity environment of the spring tea season in Guizhou, along with the performance differences in processing equipment, affect the quality of spring tea processing. To improve the quality of spring tea products and highlight the regional characteristics of Guizhou green tea, mastering key techniques such as withering, fixation, shaping, and drying is essential. The following provides an explanation based on the critical common technologies in green tea processing: Program-controlled withered leaves in the withering room I. Withering Withering is the first process in green tea processing. Good withering can improve the efficiency of fixation and better address issues with bitterness and astringency in the tea liquor. 1. Issues (1) Thicker layers of withering leaves often require turning to ensure uniform withering, which can cause mechanical damage to the leaves. (2) Withering equipment lacks auxiliary heating devices, making it difficult to control the progress of withering. (3) During withering, the digital display temperature of the auxiliary heating device is used as a reference, while ignoring the temperature of the withering leaves. (4) The degree of withering is typically judged by the softness of the leaves and their color, neglecting the presence of stems. Program-controlled unit for…