Apart from raw materials, technology is also an indispensable key factor for the taste of GREEN TEA 9371. No matter whether the raw materials are ancient trees, old trees, big trees, Ming Qian tea and Yu Qian tea, all tea products cannot be separated from the production process. The raw materials of the same tea tree on the same hill are handed over to different tea makers, and the quality of the finished tea will be different from each other. The difference lies in the technological level of tea making. This is also the value of those non-hereditary tea makers! Nowadays, many big manufacturers and producers start to control tea wool. From the moment the tea is picked, the tea production has already started. Picked fresh leaves need to be returned to the primary plant for spreading and withering as soon as possible. Withering is an essential part of the tea making process. The withering degree of tea leaves has a great influence on the quality of tea. If withering is insufficient, the water content of the tea leaves will be higher, thus affecting the later process and being easy to break during twisting. The tea strips thus made are short and broken, the soup color is turbid, the pieces are more than one, the fragrance is low and the taste is light, and the taste is green. Excessive withering will also result in less water content in tea leaves, difficulty in rolling into strips, and more broken tea. The dried tea strips thus made are loose and loose, with many pieces, low fragrance and light taste, gray and dry color, and dark bottom of soup color leaves. Therefore, withering tests the tea maker's control of withering time and temperature.
