Raw tea

Raw tea production process: raw tea leaf harvested by fixation (fixation is the use of fresh leaves fry, the leaves in the water distribution) rolled, dried (tea must be dried, as is generally dry fried green tea is directly drying evaporated) is the raw tea, or call the sun green Maocha. The drying green Maocha and high-temperature steam (intended to be soft and resurgence, which will help to do type) into the fixed mold shape, and dried to become pressed tea products have become a raw pie, or the type of brick.

Raw  tea color and aroma: green tea cake with tea, mainly dark green, some red to yellow, usually a new flavor of the tea cake is not obvious (to say the taste is not here, the taste of tea, you smell the cakes directly on taste) if at high temperature, there are dried sweet incense.

Raw tea taste: taste a strong, irritating high, if the high temperature, the fragrance of tea, water, sweet and thin, slightly astringent.

Raw tea color: the yellow, blue green.

Raw tea Securinega: the new system raw tea products to green, yellow green, dark green-based, high activity, more flexible, resilient, like the leaves of the same reverse twisted rubber band will come back to the tea.

Cooked tea

Cooked tea production process: After mature tea leaf picking through the crank, rolled, dried, that is, health tea, or green Maocha drying, fast drying green Maocha artificial ripening by fermentation, watering pile-fermentation process, tea is cooked (Ottawa process for the selection of reactor grade levels stacked tea —- —— access to accelerate the fermentation of beneficial bacteria —— plus temperature plus humidity —- —— manual watering — ——- regularly stacked flip, this process is now only 30 days, Ottawa reactor technology in 1973 from Kunming Tea Factory experiment is successful, that is, 73 years ago cooked tea are false , and 73 years ago did not cooked tea) and then through the steam cooked loose tea, stereotypes, become familiar with tea pressed tea.

Cooked tea color and aroma of tea: cooked tea black or red-brown color, some bud is dark golden yellow, with thick pile-fermentation flavor, similar to the musty, fermented light have similar taste longan, fermentation severe cases, and nausea wet mat taste.
 
Cooked tea taste: sweet water, thick, almost bitter, anti-foam.

Cooked tea color: light fermentation, mostly dark red, severe degree of fermentation is mainly black.

Cooked tea Securinega: Ottawa Securinega heap fermentation is light reddish brown, but not flexible, re-fermentation are more than Securinega dark brown or black, hard and brittle.

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