The tea-making process involves several key steps, and each step follows specific formulas or principles to achieve the desired flavor, aroma, and quality. Below are the essential formulas and processes involved in tea production:
1. Plucking (Harvesting Formula)
• Formula: • Premium tea: Only the bud + first two leaves• Standard tea: Bud + three or four leaves • Mass production: More leaves, lower quality • Timing: • Spring (First Flush) = Most delicate and aromatic tea • Summer (Second Flush) = Stronger flavor, more tannins • Autumn = Lower-quality tea
2. Withering (Moisture Reduction Formula)
• Formula: • Duration: 8-16 hours depending on humidity and tea type • Moisture content drops from 75-80% → 50-60% • Temperature: 20-25°C (cool withering) or 30-35°C (warm withering) • Purpose: • Softens the leaves for rolling • Reduces raw grassy aroma • Starts enzymatic oxidation (for oxidized teas)
3. Rolling (Leaf Shaping Formula) • Formula: • Gentle rolling: Green tea, white tea → Preserves leaf structure • Medium rolling: Oolong tea → Partially broken leaves • Strong rolling: Black tea → Maximizes oxidation • Effect: • Breaks down cell walls to release essential oils • Starts oxidation (for oxidized teas)
4. Oxidation (Fermentation Formula) – For Black & Oolong Tea • Formula: • Temperature: 25-30°C • Humidity: 90-95% • Duration: • Light oxidation (10-20%) – Green oolong tea (10-30 minutes) • Medium oxidation (30-60%) – Dark oolong tea (30-90 minutes) • Full oxidation (80-100%) – Black tea (1.5-3 hours) • Purpose: • Enhances color and aroma • Develops complex flavors • Theaflavins & thearubigins form, giving black tea its color
5. Fixation (Kill-Green) – For Green Tea & Oolong Tea • Formula: • Steam (Japanese Method) → 100°C for 30-60 seconds • Pan-firing (Chinese Method) → 180-250°C for 5-10 minutes • Purpose: • Stops oxidation by destroying polyphenol oxidase • Preserves the green color and fresh aroma
6. Drying (Final Moisture Reduction Formula) • Formula: • Temperature: 80-120°C • Duration: 15-30 minutes • Final moisture content: 3-5% • Purpose: • Locks in flavor and aroma • Prevents microbial growth • Reduces weight for storage
7. Sorting & Grading (Size & Quality Formula) • Formula: • Whole Leaf: Highest grade (orthodox method) • Broken Leaf: Medium grade (good for flavor balance) • Fanning & Dust: Lowest grade (used for tea bags)
8. Aging & Curing (For Specialty Teas) • Formula: • Puerh Tea: Fermented for months to decades (stored at 20-30°C, 70-85% humidity) • Oolong Aging: Stored in clay jars, roasted periodically • Purpose: • Develops unique aged flavors • Softens harsh tannins.
These formulas help maintain consistency, quality, and the unique characteristics of different tea types.