揭秘茶的工艺：从采青到发酵的千年传承
茶的工艺是中国文化遗产中的瑰宝，它不仅是一种饮品，更是一种艺术。从古至今，茶的工艺已经流传了上千年，每一步都有其独特之处。
采青与初加工
在中国南方山区，春季 arrives with the gentle rain, and tea leaves begin to unfurl. Tea farmers carefully pluck the young buds from the branches, a process known as "采青" or "plucking". The freshly picked leaves are then spread out in the sun to dry, which helps stop fermentation and preserve their natural flavors.
初制与杀青
After drying, tea leaves undergo an initial processing called "初制", where they're rolled to release enzymes that start fermentation. This is followed by "杀青", a step that involves pan-frying or steaming to halt fermentation and prevent spoilage.
绿茶制作
For green teas like Longjing (Dragon Well) and Gunpowder, heat is applied immediately after killing green to prevent further oxidation. The heated leaves are then rolled into their signature shapes before being dried again.
红茶制造
In contrast, black teas like Yunnan Gold go through a different process called oxidation during which they're left exposed for several hours or days depending on the desired level of flavor complexity before undergoing firing in hot ovens.
白茶和黄金普洱制作
White teas like Bai Mu Dan rely on minimal processing techniques: simply air-dried after harvesting without any rolling or heating steps involved while Pu-erh teas undergo a unique aging process involving microbial fermentation over years turning them into earthy-flavored golden treasures.
发酵与成品分级
Finally comes the final stage of sorting and packaging according to quality standards such as leaf size distribution color consistency etc., allowing us consumers enjoy our favorite brews knowing we have been part of this centuries-old tradition since ancient times when China was still ruled by dynasties whose emperors prized fine teas above all else except perhaps silk road trade routes connecting distant lands filled with exotic spices aromas incense & more!