tea processing tea processing method leaves tea plant transformed dried leaves tea categories tea distinguished processing undergo general form tea processing involves different manners degree leaves stopping forming tea drying innate flavour dried tea leaves determined type tea bush quality tea leaves manner quality production processing undergo processing tea blended mixed alter flavour final tea history history tea processing corresponds role tea played chinese society preferred methods consumption ancient chinese society green ancient chinese society encountered tea plant southern china processed medicinal use chinese processing technique process fresh tea leaves immediately steam fresh tea leaves dry preservation likely ancient chinese form tea leaf processing processing method perfected near end han dynasty produced dried tea classified today green tea similar modern japanese consumption dried tea leaves water herbs ground powder taken straight liquid increase tea use chinese production methods changed processed green tea leaves immediately dried steaming steamed tea leaves paste form paste formed slowly dried brick tea technique described work classic tea tender leaves leaf generally older mature tea leaves preferred tea production tea bricks produced mature leaves typically required use cooked rice tea brick preference producing tea brick form possibly stems fact easily transported stored yellow use steam tea leaf important step processing tea leaves quickly cooled undergo processing tightly controlled methods past resulted creation yellow tea tea leaves steamed quickly spread water cooled green tea popular time personally considered yellow tea superior green leaves quickly cooled left piles long processing leaves begin undergo produce post tea technique somewhat similar albeit tightly controlled production tea recently introduced production type tea production tea brick forms storage resulted type post tea produced aging long transport storage times day allowed tea bricks undergo prolonged exposure elements resulted aging green brick brick green tea stored aged post tea rid layer dust shiny broken powder cooked consumed end dynasty green yellow post tea commonly china moved purely drunk pleasure white dynasty period tea developed province originally produced thin brick form known tea importance process producing tea described poet poem indicated processing tea leaves simple task requiring scaling steep cliffs pick leaves leaves sun warm winds white tea developed province mentions song dynasty document treatise tea delicate producing white tea difficulty producing taste rarity lauded production method white tea described author produced 33rd year white tea work stated tea undergone flames green tea second white tea simply allowed dry sun natural taste lacks smoke flames black technique producing black tea developed late dynasty resulting tea leaves manufacture tea indirectly methods manufacturing green white early tea producers began sun tea leaves allowed dry sun reaching producing black tea insufficient sun temperatures low leaves processed indoors warmed rooms allowed fully smoked dry pine fires producing according oral traditions region discovery processing military troops passing tea factory years dynasty causing delays tea leaf processing resulting completely leaf producer salvaged drying fire built pine branches dynasty black tea recognized china noted records mountain scholar procedure general type tea different taste smell visual appearance tea processing tea types consists similar set methods minor variations careful moisture temperature control manufacture life fungi grow tea form fungus causes real tea render tea unfit consumption tea leaves includes terminal young leaves picked bushes typically twice year early spring early summer late spring autumn winter tea common occur climate permits picking hand higher quality tea needed labour costs depending skill hand picking performed pulling flush snap arm shoulders tea shoot thumb middle finger combination tea leaves picked machine broken leaves partial reducing quality tea shown machine correctly timed harvesting periods produce good leaves production high quality tea leaves begin soon picking gradual onset remove excess water leaves allows slight leaves sun left cool breezy room pull moisture leaves leaves lose quarter weight water process important promoting breakdown leaf proteins free increases availability freed change taste tea disruption known western tea industry disruption leaf bruised torn order promote leaves lightly bruised edges shaking bamboo extensive leaf disruption rolling tearing crushing usually machinery breaks structures inside outside leaf cells allows allows beginning releases leaf aid change taste profile tea require leaves left climate controlled room turn progressively darker accompanied cases process leaves broken released transformed process referred tea industry tea producer choose stopped depends desired qualities final tea weather conditions heat humidity light darker black highly important formation taste compounds tea liquor colour strength depending type tea desired result grassy overly thick kill green kill green stop tea leaf desired level process accomplished moderately heating tea leaves removing unwanted leaves damaging flavour tea traditionally tea leaves panned steamed technology kill green rolling drum white black blacks kill green simultaneously drying unique yellow warm damp tea leaves kill green allowed lightly heated closed container causes previously green leaves turn yellow resulting leaves produce distinctive yellowish green leaf hours close human body temperatures processed tea leaves undergo chemical changes tea distinct mellow taste damp tea leaves rolled formed strips hand rolling machine causes tea wrap rolling action causes essential inside leaves taste tea strips tea formed shapes rolled rolled tied balls elaborate shapes types rolled strips tea leaf rolled spheres half spheres typically placing damp leaves large cloth bags hand machine specific manner drying drying finish tea sale ways including air drying usually common great care taken cook leaves drying produced tea responsible new flavour compounds particularly important green required required additional aging secondary reach drinking potential instance green tea prior post tea bitter harsh taste sweet mellow age additionally benefit aging fired manufactured stage tea storing type specific tea traditionally classified based degree period leaves undergone white tea young leaves new growth undergone minimal slight halting processes baked dry optimal conditions degrees relative humidity hours leaves days depending season temperature processing environment shielded sunlight prevent formation white tea produced lesser quantities styles expensive tea plant processed methods known countries outside china changing increased western interest tea international disagreement definition white tea china producing countries china white tea fully letting tea naturally dry sunlight different traditional black undergo processing rolling green tea tea undergone process halted quick application heat tea picking steam japanese method dry cooking hot traditional chinese method tea leaves left dry separate leaves rolled small gunpowder tea process time consuming typically higher quality tea processed days harvesting correctly retains chemical composition fresh leaves produced variation steaming time processing additional stages rolling drying improve altering flavour types green tea yellow tea tea processed similar manner green tea instead immediate drying stacked covered gently heated humid environment leaves non non means results yellowish greenish yellow colour tea tea stopped standards green tea black tea processing typically takes days drying relatively short period hours chinese semi collectively grouped blue tea literally blue green tea tea term specifically certain semi common wisdom lightly taiwan large producer little stomach consumers producers attempt minimize order produce specific taste allow tea leaves easily rolled spherical half sphere form demanded buyers market black tea tea leaves allowed completely black tea induce protein breakdown reduce water content original leaves undergo process known industry disruption leaf cutting leaf cell structures releasing leaf activate process takes minutes hours high humidity degrees transforming leaves complex orthodox processed black graded according post production leaf quality system crush tear use different grading system orthodox tea leaves heavily rolled hand cylindrical rolling table rolling table consists table moving eccentric manner large tea leaves leaves pressed table process produces mixture broken leaves particles dried consisted pushing tea leaves cylinder evenly cuts leaves crush tear production method developed uses machines rotating surfaces cut tear leaves producing product popular use tea bags use tea prior create broken orthodox processed black tea post tea allowed undergo second tea leaves collectively referred secondary post english chinese categorized dark tea black tea confused english term black tea known chinese red tea known common type post tea market
Tea processing