Tea Flowers

Blooming Richness

Product Description
After certain age of tea planting, the tea will result a flowers. Some of tea flower is mixed to increase the tea quality and add aroma to the tea drink. This splendid craft tea name means tea-flowers could bring people good fortune. It was attribution tea enjoyed by Emperor QIANLONG in Qing Dynasty. Since green tea buds are in high harmony with globemaranth flowers, the tea own special aroma besides beautiful shape. How wonderful if you hold such a cup of tea in lovely sunshine afternoon.

Jasmine Blooming Tea

Product Description
This blooming tea is made of Baihao sliver needle (white tea) and various China fresh flowers. After figuration, we will fume them by fresh Jasmine flowers several times. It will blossom in boiled water and we can supply you with blooming tea individual package made of brocade, mini glass jar, and wooden box and aluminum bags. After drinking the Jasmine blooming tea soup off, you can put blossoming tea in glass jar as ornament crafts at home.

Green Tea

Product DescriptionThe shape tight knot, the color and luster is green and smooth since frost, soup color is Kelly and bright, float heavy aroma, the taste is thick, leaf bottom is Kelly. The first grade: Thin tight, heavy solid.

Tea Drying and Sorting

The principal difference between black teas and other forms of teas like green tea and oblong tea is the presence of condensed catechins, i.e. polyphenols of higher molecular weight formed through enzymatic oxidation with the help of enzyme polyphenol oxidase (PPO) and peroxidase (PO).

The next production process objective is, therefore, to allow intimate contact of the catechins with the respective enzymes, which oxidize these catechins in presence of oxygen. The temperature and Relative Humidity also have a role in these oxidation reactions and should be kept at a levels at which the enzyme activity is at the peak.

Drying

The main objectives of drying are:

• To arrest enzymic reaction as well as oxidation,
• To remove moisture from the leaf particles and to produce a stable product with good keeping quality.

Sorting

Despite more or less intense sifting, bulk obtained after drying are still heterogeneous. Tea ranges in size from that of a speck of dust to a leaf approximately 4 cm long and 1cm wide. The fractions are to be brought to the desired sizes and forms with adequate uniformity and cleanliness conforming to trade requirement. Tea is, therefore, sorted into pieces of roughly equal size. Four main sizes are produced, namely, Whole Leaf Grades, Broken,

Fanning and Dusts

Within each of these sections tea is further split up into grades of varying qualities. Whole Leaf Grades are the largest sizes produced and depending on the actual grade within the section may range from a long and wiry stem, 1cm to 2cm in length, to a round and knobby twisted leaf similar in size and shape to that of a small garden pea. Of the former style there are the Orange Pekoes and long Leafed Pekoes.

Testing

The dry leaf is generally placed on a piece of white paper and the following points are recorded:

• Grade: The teas have to be classified as per their grades.
• Color of the leaf: Grayness in tea is not desirable as it denotes faulty manufacture; generally during sorting.

The thin and varnish like coating on the dry leaf is rubbed off and results in a grey color. This coating is soluble in water and plays an important part in liquoring properties. If absent, the tea must necessarily have been deprived of its fullest liquoring capabilities. A brown appearance, on the other hand, is often unavoidable with very tippy tea. The reason for this is the hair growth down the shoot, which has been picked for manufacture. The second leaf may have a quantity of hair insufficient color. Also during rolling some hair may be rubbed off the bud and possibly the first leaf and deposited on the coarser leaf. During firing this hair is affixed to the leaf and results in a brownish leaf appearance.

Some teas produce a reddish appearance at certain times of the year. This is generally found during the autumnal period when growth is slow and the tea shoots become less succulent tinged leaf throughout the year. A reddish appearance in dry leaf is undesirable if caused by coarse plucking. In this case the red appearance brought about by hard and coarse leaf is considerably emphasized by the presence of red stalk.

Tea Withering

Withering is the first processing step in the factory and is a process in which freshly plucked leaf is conditioned physically, as well as, chemically for subsequent processing stages. Indeed, withering is one of the most important tea production process steps and can be said to constitute the foundation for achieving quality in tea manufacture. Based on achieving the desired level of withering, one can make better quality teas and, on neglect, can invite serious problems in subsequent steps of manufacture.

Withering Process

On Withering Process need Chemicals as follows:

• Chemical Wither: Desirable biochemical changes from plucking to initiation of processing (manufacturing), normally 14-20 hrs.
• Physical wither: Moisture loss, leaf becomes flaccid.
• Percent wither (% wither). The weight of 100 kg fresh leaf at the end of the withering process. Different % moisture contents of fresh leaf results in different % moisture contents of withered leaf, even when the "% wither" remains the same:
• Fresh leaf Withered leaf, i. e. 100 kg fresh leaf reduced to moisture. Percent wither can be calculated by measuring the recovery % of made tea against withered leaf.
• Fresh leaf moisture Recovery % of tea made against withered leaf (theoretical)
• The same recovery % indicates light wither on dry leaf . Fresh leaf moisture content determines withering (and drying) loads; 8 percentage points less moisture results in 40 - 45% increase in recovery .

Example : At 80% wither, a reduction from 82% to 74% moisture gives an extra 10 on 22, i.e. 45%.

Tea Maceration

The principal objective of leaf maceration is to undertake cell rupture carried out in a rolling machine where progressive disintegration of cellular organelles takes place. The process results in exposure of cell sap leading to intermixing of chemical constituents and enzymes in the presence of atmospheric oxygen to form the important chemical constituents responsible for characteristics of tea. From the moment the maceration starts, the ‘fermentation’, which is primarily an oxidation process, begins. The shoot with different degree of tenderness is subjected to considerable deformation during rolling, and, during the process of gradual rupture of leaf, the epidermis is torn up in pieces, cells are crumpled, the cuticle wrinkled and the intercellular space is increased. The mechanical breaking of shoots at this stage also results in the formation of particles of various shapes and sizes depending on the method adopted and the extent of cell damage.