once we get the tea froom the farmers, we have to classify the quality, distinguish the ferture, and send the tea to SGS lab to make sure that all of our tea pass the pesticide residual test.
We have to remove as many stems/stalks as we can, either by hand or by machine, to make the tea taste better.
All kinds of tea we have roast, from green tea to oolong tea to black tea. The purpose of roasting can not only reducing moisture for longer preservation but also can make the tea has its own personality and taste sweeter without adding anything inside.
By controlling the time and temparature, we can create different flavor, such as sweetness and aftertaste level, especially for oolong tea. A little change in time or temparature can make a huge different for the taste.
Blending is another step that can show up how good the tea factory is. We can use blending technique to control the quality and have enough quantity to supply.
At the beginning of the whole process, we have to classify the grade and the taste so we can tell which batch smells good and which batch tastes good. We will blend this two batches together to let our tea smells good but also tastes good. Besides, we can have enough quantity to supply our customers each time.
Coffee beans, wine, or whisky also have the blending process to express the taste that masters want to give their customers.
Blowing can separate different weight instead of quality. By separating different weight, we can use the heavier ones for vacuum package and lighter craches to make tea bags, which means tea bag is not worse tea.
