福建茶文化讲稿 Fujian Tea Culture 缺失最后一部分.ppt

2 The working process of black tea Fresh leaves processing (wilting) →rolling and rubbing→ferment→drying (1) Fresh leaves processing (wilting) Wilting is the fresh leaf loss water a period time and make a hard brittle stems become wilt and fade, It is the first step of working black tea and the basis of the formation of tea perfume . (2) ferment---form tea’s color sweet and taste Decided the key stage of black tea quality, after fermentation, the leaf color change from green to red, formation of quality characteristics of black tea、red leaves and red soup. The working process of oolong tea 1 The quality characteristics of oolong tea Green leaves with red edge Chapter 3 2 the working process of oolong tea Wilting →fine manipulation of green tea leaves→removing green pigment→rolling and rubbing→drying (1) fine manipulation of green tea leaves fine manipulation of green tea leaves is an important process of oolong tea production, special aroma and green leaves with red edge is to be formed in this process. the working process of jasmine tea 1 The quality characteristics of jasmine tea long-lasting fragrance、green -yellow soup and yellow leaves Chapter 4 2 the working process of jasmine tea drying the embryo of tea→spreading out tea to be cool→scenting the flowers →clawing the flowers→sieving flowers slag→keeping flowers aroma→baking flowers again→spreading out tea to be cool scenting the flowers is the important segment in the whole processes of making jasmine tea . The aim is mixing the flowers and tea to sure the flowers fragrant directly absorbed by tea. We should master six factors in the segment of scenting flowers : the number of flowers, the extent of openness, temperature, moisture, thickness, time. (1) scenting the flowers (2) clawing the flowers the purposes of clawing and cooling flowers: cooling and reducing the heat; ventilation and supplying oxygen to promote flowers back to life and continue to spit aroma; distributed carbon dioxi