2. The basic processing methods of 6 categories of Chinese tea

6 categories of tea and their basic processing methods from low to high degree of fermentation: 1. Green tea: There are 3 basic steps to processing green tea, fixation, rolling, and drying, and fixation is an important step to form the shape of the tea leaves and ensure the quality of the tea. 2. Yellow tea: The processing of yellow tea is similar to green tea. Only one step is added to the process that is sweltering. The production process can be divided into 4 stages: fixation, rolling, drying and sweltering. Sweltering will be done after fixation, rolling or drying. 3. White tea: There are the least steps to process white tea, withering and drying. The key lies in the step of withering, which forms the special taste and the quality of white tea. 4. Oolong tea: The steps to process oolong tea are withering, laying, stir fixation, rolling and drying. Of these, laying is the key step to give the tea its special aroma and the distinguishing “green leaf with red edge” feature (绿叶红镶边). 5. Black tea: Steps to process black tea are withering, rolling, fermentation and drying. Of these, fermentation is the soul of black tea processing. The purpose of fermenting the tea leaves is to develop the color, aroma and taste of black tea. 6. Dark tea: The processing of dark tea generally includes 4 stages fixation, rolling, piling and drying, of which piling is a kind of fermentation process and the key to determine the quality of the ripened tea in dark tea (黑茶熟茶). So these are the processing methods for the 6 types of Chinese tea. If you have anything you would like to know, feel something is not accurate, or any question and feedback, you are welcomed to reach me. Below are the ways to contact me. Email：tasteteatastelife@gmail.com Anchor: https://anchor.fm/tali01 I look forward to the next time when we are tasting tea and tasting life together. Stay safe, stay healthy everyone. Love ya!