2nd July 2018
Teething is tea that has not been oxidised, and therefore tea preparation aims to prevent any trace of oxidation. The leaves undergo three processes: roasting, rolling and burning.
The purpose of roasting is to destroy all the enzymes in the leaves that cause oxidation. To do this, heat the brown leaves of 100 0 C, large bat (Chinese system) or cooking with steam (Japanese system), for 30 seconds to 5 minutes. The leaves become soft and flexible, to help the process of rolling.
Roll out the leaves or fold them by hand to give them the appearance of sticks, ball or tea leaves, as needed, such as Long Jing tea . The process can be hot or cold, depending on the delicacy of the crop: young leaves are rolled out in cold action because of their high water content, as opposed to older leaves that require rolling immediately after roasting, while still hot.
The leaves dry on special shelves called “Tats “, when warm air moving around them for two to three minutes. This process is stopped for half an hour to give the leaves to rest, and then repeat the process until you reach a level of not more than 5% to 6% moisture owners.
Expect a selection of teas The Green