The quality of high-quality tea largely depends on the selection and handling of fresh leaves. However, in recent years, there has been a decline in the awareness among tea farmers regarding the importance of maintaining product quality, especially during the picking stage. This has had a negative impact on the overall standard of famous teas. To address this, modern techniques for both tea picking and fresh leaf processing are now being introduced to most tea farmers.
First, the selection of fresh leaves for famous tea is extremely strict. The raw materials must be uniform in thickness, complete, fresh, and clean, with no mixing of pests, damaged leaves, scales, fish leaves, or purple buds. It is also strictly prohibited to include stems, tea fruits, old leaves, or other debris. The picking process itself is meticulous and requires precision. High-grade teas typically use only single buds or young shoots with one bud and one leaf, while middle-grade teas may use one bud with two leaves. For famous and premium teas, the leaves must be tender, equal in size, and free from damage. All fresh leaves should be hand-picked, as mechanical methods can cause bruising or breakage. The buds must be uniform in size and not crushed. High-grade teas require even more attention to detail, with careful handling and storage in bamboo baskets or well-ventilated containers. Plastic or cloth bags should be avoided, as they can compress the leaves and affect their quality.
In addition to proper picking, the cultivation of tea plants plays a vital role in ensuring high-quality tea. Farmers should combine pruning, harvesting, and growth management. After the spring harvest, leftover leaves are often left to encourage early budding for the next season. Leaves that don't meet the tenderness requirements are set aside for summer and autumn harvests. The number of leaves left should be just enough to expose the branches without overloading the plant.
Once the fresh leaves are harvested, they must undergo careful inspection before processing. They should be checked for uniformity, freshness, and absence of damage. Any leaves that do not meet the standards must be removed immediately.
Before processing, fresh leaves need to be spread out to reduce moisture content and improve aroma development. This step helps in enhancing the tea’s flavor and appearance by allowing natural chemical changes to occur. Spreading also makes the leaves easier to handle and reduces energy costs. Different varieties, weather conditions, and times of collection (morning vs. afternoon) should be separated to avoid uneven results such as red stems or burnt edges. High-grade leaves should be spread on bamboo trays rather than concrete floors to prevent damage and dust.
The spreading thickness varies depending on the grade: 3.5 cm for high-grade, 5–8 cm for medium and low-grade. The drying time is influenced by weather—6–12 hours under normal conditions, up to 24 hours if rainy. Turning the leaves every 4–6 hours ensures even moisture distribution. If the leaves dry too quickly, they may turn yellow and lose quality. Rainy leaves should be turned more frequently, and ventilation should be increased to speed up drying.
Finally, fresh leaves must be sifted before frying. Even the most carefully picked leaves may contain some broken buds or non-standard parts. Sifting ensures uniformity, which helps in controlling the frying temperature and improving the final appearance of the tea.
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