茶叶的制作过程课件.ppt

THE PROCESS OF MAKING TEA,BY GROUP 3,GROUP MEMBERS,,tea harvesting 采青 withering萎凋 fermentation发酵 fixation杀青 rolling揉捻 added process加工,Main Steps,Tea harvesting,In teaharvesting，we just pick the tender leaves because the old leaves are useless. And these delicate parts are called ChaQing(茶青) after they are picked off. (There are two ways in leaf collection: a leaf and a core一芯一叶 two leaves and a core一芯两叶 ),Withering,After the collection of tea leaves，first we need to place them into the air and let it evaporate some of the water. This process is known as withering. (If this process is done indoors, we call it indoor withering while outdoors is outdoor withering.),water loss too much: the tea leaves are dried in the sun which will cause no taste Water accumulation: leaves do not stir which result in bitter.,Fermentation,Change of the fragrance(香变): The tea which is less fermentation tastes like fragrance of greenstuffs 菜香.And if let it get through the light fermentation, it will become into fragrance of a flower花香. If get through the strong fermentation, it will transform into fragrance of fruit果香. Then, if fermenting as possible as you can, it will become into fragrance of sugar糖香. Fragrance is the change of how plants grow.,Change of the color（色变）: The change of fragrance and the transformation of color are proceeding at the same time. It is green when in fragrance of greenstuffs, golden when in fragrance of a flower, saffron yellow when in fragrance of fruit ,vermilion(朱红色）when in fragrance of sugar.,Change of the flavor（味变）: If the fermentation is lighter, the flavor will more approach the flavor of the plant itself. On the contrary, if the fermentation is stronger, it will be farther away their natural looking and be closer to the unnatural flavor.,Fixation,Fixation(杀青): is killing the cells with high temperature, stopping the fermentation.,Stir fixation（炒青）: is frying in the pot. It will be more of fragrance if using the drum-type. Most of the tea in market is fried out. Steaming(蒸青）：is steaming the leaf with steam. The reasons of steaming are: the color will be more green; It is easier to keep the original cellular fiber (细胞纤维）of the plants.,Rolling,The function of rolling: Firstly, in order to flush water conveniently, rolling can break the leaf cells. Secondly, rolling makes the tea leafs take shape. Whats more, it is much easier to form different character.,The ways for rolling includes: Rolling by hand Rolling by machine Rolling by cloth The more times we roll , the deeper color the tea will become.,Drying,Dry: when we have rolled the tea leafs, this means we have finished elementary steps .Then we should evaporate the water .This process is called drying. As for how to evaporate , we can put the tea leafs on a heating stove or put into a hand dryer ,or a self-propelled drying machine .,Added Process,Scenting(熏花）: Let tea leaves be with fresh flowers ，after eight hours, the tea leaves absorb the scent of the flowers and have a new taste.,Roasting（焙火）: Baking the tea leaves with fire.,Mixing(掺和）: Mixing up tea leaves with flowers.,Thank you,。