What are the best tips for tea fermentation?
The term "fermenting" is often used in the tea industry to refer to the processing of leaves and their drying, so they can be cooked later. The tea is fermented by binding of leaves, which are then exposed to air and left to oxidize before drying. There are three levels to which tea can be fermented: slightly fermented, semi-fermented and post-fermentated. The most important thing is to use the freshest possible tea leaves. Carefully treatment of the leaves and allowing full step is also important parts of the process of fermentation of tea. Tea leaves can be selected by hand or harvested by a machine. Those who are involved in tea fermentation often say it is always best to use hand -selected tea leaves. Experts recommend that the tea leaves be tanged in the sun that offers a natural, slow Wiprocess lting that cannot be achieved elsewhere. The sun of the wilting reduces the moisture content without drying the leaves completely. People who make fermented tea should regularly check the leaves to theirthe edges did not burn or burn
Regardless of the level of fermentation that leaves will be subject to, they should be treated very gently. It must be mixed after the sheets are linked. This should be done carefully so that the leaves are not too damaged.
In fermentation of tea, the leaves must wipe against each other and be bruised in this process. Some methods of leaf bruises require them to throw them in a bamboo basket, unlike their mixing with a spoon. Any method of bruises is selected, tea leaves can be crushed, but should not be torn in this process.
Bruing leaves is an important part of the tea fermentation process. The cross -bruised area is filled with air leaf enzymes. The more the sheet is bruised, the more the fermentation process is successfully completed. Three levels of tea require different amounts of fermentation.
After bruising the leaves, the air must be re -exposed. It is best provIt is for two to three days. It is important that the leaves are kept in a dry place, otherwise they could start rotting or shaping. Most of the techniques for fermentation of tea leaves suggest that the leaves are not left outside during this part of the process, because it is necessary to maintain in a place where the temperature remains consistent.
As soon as the leaves reach the peak of the process, it is time to stop fermenting. To this end, tea leaves can be roasted or can be placed in a tea leaves. Once fully dried, they should be stored in an airtight container to maintain their taste.