Previously, we introduced China's six major tea categories, providing a basic distinction based on their fermentation levels. For details, see "A Brief Introduction to China's Six Major Tea Categories."

In this issue, we will briefly introduce the production processes of these six major tea categories, understanding their essential differences from the perspective of manufacturing techniques.

Introduction to Basic Production Steps:

Withering:

Catechins and enzymes in tea leaves participate in oxidation, causing the leaf veins to gradually turn brown.

Fixation (Kill-green):

Rapidly deactivates the enzymes in tea leaves to stop fermentation.

Rolling:

Destroys the surface and internal cell structures of tea leaves, allowing cellular fluids to coat the surface, which helps enhance taste and aroma.

Yellowing:

A yellow tea processing step where tea leaves oxidize and turn yellow under relatively high temperature and humidity.

Tossing/Tumbling:

An oolong tea processing step, also called "qing" or "making green," where leaves are repeatedly tumbled and bruised in a drum, damaging the edges to turn them red, forming "red edges on green leaves."

Fermentation (Withering):

A black tea processing step where oxidation occurs in a low-temperature, high-humidity environment, giving the tea a sweet taste without astringency.