Chunmee Black Tea‌

Black Tea Production Process

Through intelligent equipment and strict quality control, combined with efficient energy utilization and automated production processes, we ensure high quality and high efficiency of tea processing, and minimize labor and energy consumption.

Picking Tea Leaves

We hire skilled tea pickers to manually select tender tea leaves from tea trees and carefully pick the top two leaves and one bud to ensure the highest quality of tea production.

Tea Leaves Stir Fried Dry

‌Tea Leaves Stir Fried Dry‌ is a key step in tea processing where freshly picked leaves are pan-fried to remove moisture and halt oxidation. This method, commonly used for green teas, preserves the leaves' natural color and fresh aroma while enhancing their flavor profile. The controlled heat application prevents over-fermentation, ensuring the tea maintains its characteristic crispness and subtle sweetness.

Secondary Withering Of Tea Leaves

Secondary Withering Of Tea Leaves‌ is a controlled drying process in tea production where partially withered leaves are spread to further reduce moisture content. This step, often used in oolong and black tea processing, enhances enzymatic activity and develops complex flavors. By carefully regulating temperature and humidity, achieve optimal leaf pliability for rolling while promoting oxidation. The technique refines aroma profiles and ensures uniform quality, making it a critical stage in premium tea manufacturing.

Tea Regain Moisture

‌Tea Regain Moisture‌ is a critical process in tea production where partially dried leaves are rehydrated under controlled humidity. This step, typically performed between withering and rolling, restores leaf pliability for optimal shaping while promoting enzymatic activity. By carefully adjusting moisture levels, enhance flavor development and ensure uniform quality, making it essential for premium tea manufacturing. The technique is particularly important in oolong and black tea processing, where precise moisture control influences oxidation and final aroma profiles

Tea Leaves Cool And Regain Moisture

Tea Leaves Cool And Regain Moisture‌ is a crucial stage in tea processing where withered leaves are cooled to ambient temperature while reabsorbing moisture. This controlled rehydration process, often performed after withering, restores leaf flexibility for rolling and promotes even oxidation. By carefully regulating humidity and airflow, artisans enhance enzymatic activity and develop balanced flavor profiles. The technique is particularly vital in oolong and black tea production, where precise moisture control directly influences aroma complexity and final quality.

Tea Packaged Internally

Tea Packaged Internally‌ refers to the specialized packaging method where tea leaves are sealed in airtight containers with oxygen absorbers to preserve freshness. This technique minimizes oxidation and moisture exposure, maintaining flavor integrity and extending shelf life. Commonly used for premium loose-leaf teas, internal packaging often involves multi-layer materials (e.g., aluminum foil with food-grade lining) to block light and humidity. The process ensures consistent quality during storage and transport, particularly for delicate teas like green or white varieties.

Rolling And Twisting Tea Leaves

Rolling And Twisting Tea Leaves‌ is a critical processing step in tea production where leaves are mechanically or manually rolled to break cell walls, releasing enzymes and essential oils. This action initiates oxidation or preserves freshness , shaping the final leaf form and enhancing flavor profiles. The process balances pressure and duration to achieve desired texture without damaging leaf integrity.