The quality of high-grade tea is largely determined by the quality of the fresh leaves used. However, in recent years, there has been a noticeable decline in the awareness among tea farmers regarding the importance of selecting and handling quality raw materials—especially during the picking process. This has had a negative impact on the overall quality of famous teas. To address this, modern techniques for both picking and processing fresh leaves are now being introduced to a wider range of 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 mix of damaged leaves, pests, or other impurities such as scales, fish leaves, purple buds, or old leaves. Only tender, unbroken buds should be picked, and they must not be crushed or left with stems. High-grade teas typically use only single buds or one bud with one leaf, while middle-grade teas may include one bud with two leaves. For famous and premium teas, it’s essential to pick one pair of two or three leaves with equal tenderness. All fresh leaves must be hand-picked to ensure quality, and the timing of the harvest is crucial—early and tender leaves are always preferred. High-grade teas require even more attention, with gentle handling and proper storage in bamboo baskets or breathable containers to avoid damage from pressure or moisture.
In addition to careful picking, proper pruning and cultivation of tea plants are equally important. After spring harvest, leftover leaves are often left to promote early budding for future seasons. Leaves that do not meet quality standards are removed, ensuring that only the most suitable material is used for each batch of tea.
Once the fresh leaves are collected, they undergo a thorough inspection for size, color, freshness, and integrity. Any leaves that don’t meet the standards are set aside for further processing or discarded. Before proceeding to the next step, the leaves must be evenly spread out. This helps reduce moisture content, distribute the grassy aroma, and promote chemical changes that enhance the flavor and appearance of the final product. Spreading also improves efficiency, reduces energy use, and lowers costs.
Before spreading, it’s important to separate different varieties, sunny vs. rainy leaves, and morning vs. afternoon harvests. These differences affect moisture levels, leaf thickness, and color, so mixing them could lead to issues like red stems or uneven coloration. High-grade leaves should be spread on bamboo trays rather than cement 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 grades. The drying time usually ranges from 6 to 12 hours, depending on weather conditions. Rainy days may require longer spreading, while dry days can shorten the time.
During the spreading process, the leaves should be gently turned every 4–6 hours to ensure even drying. Overturning or over-drying can cause the leaves to become red or lose their quality. If the leaves are too dry, they should be fried immediately. For rain-affected leaves, frequent turning and good ventilation are essential to speed up water evaporation.
Finally, before frying, the leaves should be sifted to remove any broken sprouts or substandard buds. This ensures uniformity in the frying process and results in a better-looking, higher-quality finished product. By following these detailed steps, tea farmers can significantly improve the quality and consistency of their famous teas.
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