The Appearance
Green tea is made from the top two leaves and buds of the tea shrubs. The traditional method of processing green teas involves withering (though not always), heating, rolling and drying. After picking, the fresh leaves are spread out on bamboo trays and exposed to sunlight or warm air for one to two hours. Then the leaves are heated to prevent oxidation and preserve freshness. Finally, the leaves are rolled into various shapes and then dried. The rolling also helps regulate the release of natural oils and flavor during steeping.
Drying
Unlike in black tea production, tea is sent to drying directly to avoid fermentation which stops any enzyme activity that causes oxidation. The tea leaves must be stirred constantly for even drying. Withering is also used, which spreads the tea leaves on racks of bamboo or woven straw to dry in the sun or using warm air. Again, the leaves must be moved around to ensure uniform drying. Steaming is also used, and the steaming time determines the type of green produced. . After mechanical steaming, the leaves go into a cooling machine that blows the water from the leaves.
Shaping
In most countries, rolling or shaping green tea leaves is done by machinery. In China, high-end leaves are hand-rolled into various shapes, including curly, twisted, pointed, round, and more. Rolling the tea creates a distinctive look, as well as regulates the release of natural substances and flavor when it is steeped in the cup. The tea leaves are dried to improve their strength so they can be pressed during the next drying process. Moisture from both the surface and from the inside of the tea leaves is removed using this machine.
Final Drying
In most countries, rolling or shaping green tea leaves is done by machinery. In China, high-end leaves are hand-rolled into various shapes, including curly, twisted, pointed, round, and more. Rolling the tea creates a distinctive look, as well as regulates the release of natural substances and flavor when it is steeped in the cup. The tea leaves are dried to improve their strength so they can be pressed during the next drying process. Moisture from both the surface and from the inside of the tea leaves is removed using this machine.
Post-Processing
A special machine grades and cuts the tea by particle size, shape, and cleanliness, depending on the final qualities desired. The machine uses mechanical sieves or sifters fitted with meshes of appropriate size, as well as cutting devices to achieve a quality tea. Another drying step follows to produce the aromatic flavor, followed by blending per customer’s specifications, packing and finally shipping to retail shops.
