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It is essential to establish clear standards for picking fresh leaves after the tea plant begins to bud. When the outer lobe of the tea shoot has just started to open slightly or reaches a medium opening, it's the right time to harvest the second and third leaves.
When implementing this practice, there are five key points to keep in mind:
First, avoid picking broken leaves; they should be intact. Second, do not include folded leaves, as they can affect the quality. Third, make sure no damaged stems or twigs are included. Fourth, avoid single leaves that don’t meet the required size or maturity. Lastly, exclude any fish-like leaves or old stems that are not suitable for processing.
Additionally, it’s important to separate the different growth areas of the tea plant. Each section should be handled individually to maintain consistency and quality.
In particular, the early spring, mid-autumn, and late spring shoots must be processed separately. This ensures that each batch retains its unique flavor profile and quality characteristics. By following these guidelines, tea producers can significantly improve the overall quality and value of their final product.
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