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Detailed Explanation of Key Technical Points for Picking and Processing Famous Autumn Tea

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(1) Tea leaf picking. Pick lightly and handle lightly. For tea bushes with good growth and a thick layer of green leaves, you may leave fish leaves or pick without leaving leaves. For those with poor growth and a thin layer of green leaves, especially tea bushes that suffered severe early drought, with many fallen leaves and exposed bare branches, the main approach should be to retain and nurture them, and in the later stage adopt the method of tipping and picking while leaving leaves. This allows the tree vigor to recover quickly and benefits a bumper spring tea harvest the following year. (2) Fresh leaf storage. In early autumn, temperatures are high and the climate is dry; fresh leaves have lower moisture content than spring tea. During transport and storage, it is necessary to prevent too-rapid moisture loss and excessive dehydration of fresh leaves. The containers holding fresh leaves must be well

(1) Tea leaf picking. Pick lightly and handle lightly. For tea bushes with good growth and a thick layer of green leaves, you may leave fish leaves or pick without leaving leaves. For those with poor growth and a thin layer of green leaves, especially tea bushes that suffered severe early drought, with many fallen leaves and exposed bare branches, the main approach should be to retain and nurture them, and in the later stage adopt the method of tipping and picking while leaving leaves. This allows the tree vigor to recover quickly and benefits a bumper spring tea harvest the following year.

(2) Fresh leaf storage. In early autumn, temperatures are high and the climate is dry; fresh leaves have lower moisture content than spring tea. During transport and storage, it is necessary to prevent too-rapid moisture loss and excessive dehydration of fresh leaves. The containers holding fresh leaves must be ventilated. After the tea leaves are loaded in, never press or squeeze them. After fresh leaves arrive at the factory, they should be spread out promptly to prevent heating and spoilage. Compared with spring tea, fresh leaves should be spread for a slightly shorter time and can be spread slightly thicker.

(3) Tea leaf pan-firing. The processing site must be ventilated and cooled. In the fixation (de-enzyming) step, toss more and cover less, and use a tender fixation. After the leaves come out, they should be shaken loose and cooled as quickly as possible. This is the key to maintaining the green color of famous autumn tea.

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