Today, I'll unravel the secrets behind the production of black tea, a fully fermented tea that holds a special place in the hearts of many. By understanding its production processes, you'll gain a deeper appreciation for this beloved beverage.
Step 1: Withering
This is where it all begins. Freshly picked tea leaves are spread out to lose moisture and soften up. It helps get rid of any grassy smells, making the leaves ready for the next steps.
Step 2: Rolling
After withering, the leaves get a good kneading. This step shapes them and helps release liquids, which adds flavor during fermentation. Traditionally done by skilled tea masters, nowadays machines do the job efficiently.
Step 3: Fermentation
This step is critical. The leaves are left to oxidize in controlled conditions. The tea master keeps a close eye on temperature, humidity, and time. It's where the magic happens, turning green leaves into black tea with its characteristic flavor.
Step 4: Drying
Once fermentation is done, the tea is dried to reduce moisture. This enhances its shelf life and aroma. Different drying methods, like roasting, can also influence the tea's taste.
Before the tea reaches your cup, it goes through screening and grading. Only the best leaves, with a uniform shape and tightness, make it to the packaging. These premium teas offer a rich, consistent flavor and are highly valued.
Understanding these steps gives you insight into the care and skill that goes into making black tea. Each cup tells a story of craftsmanship and dedication, making your tea experience truly special.
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