Rolling

How is Dragon Ball tea made? The production method of Dragon Ball Pu'er tea is the same as that of raw Pu'er tea, except that Dragon Balls are in a spherical form. The shape of Dragon Balls represents a revival of the Pu'er tea cake form. In the past, tea cakes required breaking before brewing, but now Dragon Balls come in sizes of 5-8 grams, just right for one serving, eliminating the need for breaking. As Dragon Ball tea cakes maintain the taste of tea while being convenient and appealing to consumer preferences, they have been well-received by the market. The Process of Making Sun-Dried Green Tea 1. Preparation of Raw Materials Preparation of raw materials is the most important step in making sun-dried green tea. This type of tea is best made from fresh buds and leaves of large-leaf tea varieties, which should be handpicked using proper techniques to ensure high-quality tea leaves. 2. Spreading Out and Fixation After picking, the tea leaves should be spread out and placed in a cool, ventilated area to speed up the evaporation of moisture. Once the fresh leaves become soft, they can proceed to the next step. Fixation, which can be conducted…

"Spring wind greens the south again, Biluochun is beautifully winding," it's the time of year when everyone talks about Biluochun. We talk about the fragrant tea that permeates the city, and we also talk about its staggering price. Why is Dongting Biluochun so expensive? What's the reason for its high cost? It's expensive due to its rarity, and also because of the hands involved. Dongting Biluochun, from picking to stir-frying, is done entirely by hand, taking time, effort, and care, inevitably making it costly. The first step to a cup of Jiangnan flavor is picking. How do the tea farmers on Dongting East and West Hills pick tea? When 5% of the tea shoots in the tea garden reach the initial stage of one bud and one leaf, they can be picked according to standards. First Picking The first batch of picking requires thoroughness; only when the first batch is thoroughly picked will the subsequent growth of new tea shoots be uniform in length. Otherwise, the newly sprouted shoots vary in size and length, which the farmers call "chaos." "Chaos on the tree makes it hard to pick, and chaos after picking makes it hard to sort," affecting quality. Leaving…

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…

The scent is the most immediate aspect to greet you before drinking tea. A pleasant aroma refreshes the mind, while an off-odor is displeasing and makes the tea uncomfortable to drink. If you detect any of these unpleasant odors, be cautious. Charred Odor in Tea The charred odor is produced when leaves are carbonized during tea processing. A charred odor in tea typically occurs in two situations: First, if some old leaves are mixed in during stir-frying, or if the leaves aren’t stirred evenly, or if there’s too much leaf debris, they can easily become charred. Another common situation is with Wuyi Rock Tea where, if the roasting isn’t properly controlled, or if the roasting is intentionally overdone to mask some defects in the leaves, it can lead to carbonization. The result is a charred odor and a bitter taste. In daily life, many people don’t pay much attention to the charred odor in their tea. However, charred tea should not be consumed. Most of the nutrients in charred tea have been lost, so from both a nutritional and food hygiene perspective, charred tea leaves should not be drunk. Water-Stagnation Odor in Tea The water-stagnation odor refers to a dull…

The rolling of Puer tea is the first process after the tea has been subjected to initial heat treatment (withering). Traditionally, the method involves transferring the withered tea from the wok onto bamboo mats, wide wooden boards, or clean cement floors, where the tea is manually "rolled" and "twisted" by hand. This action is somewhat similar to kneading flour. So, what is the purpose of rolling Puer tea? Puer Tea Rolling Methods 1. Manual Rolling The manual rolling of Puer tea typically requires two rounds of rolling. The first round occurs after the tea has been withered and laid out to cool; it is rolled until the leaves are mostly in strip form and tea juice begins to seep out. The leaves are then left to dry until the next morning before undergoing a second round of rolling to ensure that even the coarser and older stems and leaves are tightly formed into strips. A special bamboo-made rolling mat is used for this process. The rolling technique requires circular, complete, and coordinated movements that are both firm and gentle, ensuring that the tea leaves are evenly pressured and conducive to forming strips. The duration and strength of the rolling are…