It's now the season for spring tea,
and tea gardens across the country are starting their picking activities.
Compared to bulk teas, high-quality green teas have specific requirements when it comes to picking and processing techniques, which tend to be more technologically demanding.
In order to produce high-quality green teas,
and help tea farmers increase their income,
we have compiled some key points about
the picking and processing of high-quality green teas,
for your reference.
Is there a particular method for picking fresh leaves of different tenderness levels?
When picking fresh leaves, there are three categories: single buds, one bud with one leaf, and one bud with two leaves. For evaluating the quality of high-quality green teas, small-leaf varieties should be picked at the initial stage of one bud with one leaf; however, from the perspective of product characteristics and consumer habits, there are also some teas made from single buds.
Is it appropriate to “let grow large, pick small?”
“Let grow large, pick small” refers to picking one bud with one leaf after the tea bud has grown to one bud with two or three leaves. The Green Tea produced in this way generally has a bluish-green color, a yellowish-green Infusion, and a mellow taste. However, due to the loss of the tender green quality in its dried appearance, it does not look attractive and is difficult to sell at a good price.
Can purple buds be mixed during picking?
When producing high-end high-quality green teas, any purple buds encountered should be avoided in the mix. Purple buds contain high levels of anthocyanins, resulting in a dark-colored dried tea, a greenish aroma, a strong and Astringent taste, and blue-colored leaves after Steeping, which do not possess the flavor of a fine tea. Therefore, even a small amount of purple buds mixed into the batch can affect the overall quality of the tea.
Why should withering be done thoroughly rather than lightly?
Fresh leaves picked on the same day should be thinly spread on clean, breathable trays until the next day for processing. Withering time should be around 6 to 20 hours, until the buds and leaves begin to wilt, with a moisture content of around 70% being suitable. After withering, the fresh leaves become more resilient, and the toughness of the leaves increases, making it less likely for tea juice to leak out during the fixation process. This contributes to the formation of desirable qualities such as a bright green color and a refreshing taste in the dried tea.
For fresh leaves that are wet from rain, they should be placed on clean, breathable trays and blown with air to remove surface water before withering.
Why should the fixation process be thorough rather than light?
If the fixation process is insufficient, the tea will lack aroma and have a raw taste. The pot temperature should start high and then decrease. In manual production, a combination of smothering and tossing is used, first smothering to raise the leaf temperature to above 70°C, followed by mainly tossing until the enzyme activity is deactivated and the grassy smell disappears. The moisture content of the withered leaves after fixation should be around 50%.
How can we avoid a dark color in the dried tea?
A dark color in high-quality green tea can directly affect its selling price. Apart from using large-leaf varieties as part of the raw material, the main reasons for a dark color in dried tea include:
① Fresh leaves are not withered but processed immediately after picking. Fresh leaves that have not been withered are more brittle, and tea juice is easily squeezed out during fixation, sticking to the surface of the buds and leaves and oxidizing in the air, causing the color to darken. ② Excessive force applied during the early stages of the processing, squeezing out tea juice. ③ Too low drying temperatures and excessively long drying times. Under moist and hot conditions, excessive oxidation of polyphenols and hydrolysis of chlorophyll can cause the finished tea to darken. Generally speaking: “Tightly shaped teas have a darker color, while loosely shaped teas have a greener color.” Tea farmers should handle the relationship between tea shaping and color based on specific circumstances.
How can we prevent a raw, grassy smell?
The production of a raw, grassy smell is usually due to insufficient fixation temperatures or too much leaf being added. The amount of leaf added during fixation should match the electrical power of the wok and the fixation skills of the operator, with the bottom of the wok typically reaching temperatures above 200°C when the fresh leaves are added.
How can we avoid the smell of bamboo oil and charcoal?
Using bamboo baskets and charcoal to dry tea can easily introduce unwanted odors. Using charcoal that is not fully carbonized and new bamboo baskets are direct causes of the bamboo oil and charcoal smells in tea. To avoid these odors, ash should cover the charcoal fire to prevent smoke from being absorbed directly by the tea being dried. New bamboo baskets should be baked at high temperatures over charcoal to burn off the bamboo oil, or the bamboo sheets can be boiled in hot water for about half an hour to remove the odor. It is recommended to switch to electric hot-air blower-style tea dryers, which can prevent the tea from absorbing unwanted odors, improve the efficiency of tea processing, and enhance the quality of the tea.
Is it important to keep the finished tea dry?
Very important! The moisture content of the initial rough tea should be controlled at 6% or less, with the tea crumpling to a fine powder when ground between the fingers. For tea that cannot be sold immediately, it should be stored in airtight packaging with high barrier properties to prevent dampness.