Different black teas have different production processes, but overall, black tea making involves plucking, withering, rolling, oxidation, and drying. The biggest difference between black tea, green tea, and oolong tea is that kill-green (fixation) is not performed. The key to black tea lies in mastering the degree of oxidation, which is very different from unoxidized green tea and semi-oxidized oolong tea.
Black Tea Production Process
- Plucking: It is best to harvest tender leaves, primarily picking one bud and two leaves.
- Withering: Withering work begins after harvesting is complete. The tea leaves are spread out evenly to slowly soften and undergo preliminary oxidation. Withered leaves become softer and are less prone to breaking during rolling.
- Rolling: The tea leaves are kneaded to squeeze out the juices, making the tea flavor easier to release when brewed. Rolling also shapes the tea leaves into tight strips for a more appealing appearance.
- Oxidation: Preliminary oxidation already begins during withering. After rolling, oxidation accelerates, deepening the color of the tea liquor and further developing its aroma.
- Drying: Tea drying reduces moisture and halts oxidation, while also facilitating the storage and transportation of the tea leaves.