QUY TRÌNH CHẾ BIẾN

                        TEA PRODUCTION PROCESS STEPS:  

_Withering is a process of removing excess water from the leaves. The objective is to evaporate much of the tea leaf's water content so that the leaf becomes soft and pliable.  

_Pan firing - This process is accomplished by moderately heating tea leaves, thus deactivating their oxidative enzymes, without destroying the flavor of the tea.  

_Bruising - To promote and quicken oxidation. This may help to change the taste and shape of the tea; the leaves are rolled, twisted, or otherwise crushed.   The purpose of this step is to break down cell walls in the leaf, and facilitate the next step: oxidation..  

_Fermentation ( Oxidizing)- this is important process in the formation of aroma,taste and featured liquor for blacktea .leaves intended for oolong or black teas are left to oxidize, or turn brown.   Again, the leaves are laid out and left to wither. Now that the cell walls have been broken, an enzymatic reaction turns the leaves brown.  

_Rolling/Shaping -The tea can be formed other shapes by hands or machines, such as being rolled into spirals, tied into balls and other elaborate shapes.  _Drying- the main purpose is to suspend the activity of the enzyme process and remove moisture from the leaf particles and to produce a stable product with good keeping quality.   Under the effect of drying temperature, the aroma of tea is improved and promoted  _Grading & sorting: tea after drying is a mixture of particles of different sizes , ranging from dust to leaf, then they are sorted sorted mechanically into uniform grades acceptable to buyers.

 _Packaging & storage: for bulk storage & transportation, 30-45 kg tea is contained in 2-layers- packaging( PE/PP pouch inside the tea sacks ). 2 layers packaging can keep the tea from moisture, air, and light.