How to make tea and tea bags
Tea, whether ultimately green, black, or oolong, originates from the same plant—the tea tree (Camellia sinensis).
The core secret to its myriad flavors and varieties lies in its different processing methods. This process is essentially a series of precisely controlled biochemical modifications to the picked fresh leaves, the core steps of which can be summarized as "five major processes."
Step 1: Picking.
Usually, the tender "one bud and one leaf" or "one bud and two leaves" from the top of the tea tree are picked; this standard determines the basic grade of the tea.
Step 2: Withering: The fresh leaves are spread out evenly, and through natural or artificial methods, some of their moisture evaporates, softening the leaves. This process subtly activates the enzymes within the tea leaves, laying the foundation for subsequent changes.
Step 3: Fermentation (more accurately, "oxidation").
This is the core of distinguishing tea types. By rolling and breaking down the leaf cell structure, the sap comes into contact with air, and the polyphenols in the tea leaves oxidize under enzymatic action.
Green tea undergoes a high-temperature "kill-green" process to rapidly deactivate enzymes, preventing oxidation and maintaining a clear, green liquor. Black tea, on the other hand, is thoroughly kneaded and subjected to a warm, humid environment to promote complete oxidation, resulting in a red liquor and red leaves. Oolong tea, with its most refined processing, employs "making green" (alternating shaking and resting) to achieve partial, uneven oxidation, creating its characteristic "green leaves with red edges" and complex floral aroma.
Once the required level of oxidation is reached, drying (baking or pan-frying) is necessary. This step aims to completely stop fermentation, fix the quality, reduce moisture for long-term storage, and develop the tea's unique roasted aroma.
Finally, some teas undergo further refinement and blending, such as sieving, winnowing, aroma enhancement, and even mixing different batches in specific proportions to stabilize flavor and create brand characteristics.
From a fresh leaf to a cup of fragrant tea, every step of the process (temperature, humidity, time, intensity) precisely affects the transformation of the tea's internal substances, ultimately condensing into the myriad flavors we experience in tea. This is precisely the wisdom of Chinese tea art: "Making tea according to the tea, varying according to the tea."
Packaging Tea into Small Packages - Fully Automatic Tea Packaging Machine:
Repackaging loose tea into individual, exquisite small packages is a key step in increasing product added value, ensuring consistent quality, and facilitating consumption. The fully automatic tea packaging machine is an intelligent industrial device designed for this purpose. It integrates precise measurement, efficient packaging, and hygienic sealing, transforming traditionally cumbersome manual operations into a smooth, automated production line.
Its core workflow resembles a precisely operating assembly line, roughly divided into four stages:
Feeding and Measuring: Loose tea is first lifted or conveyed into the machine's storage hopper. This is the starting point of the process. Subsequently, one of the machine's most crucial components—the metering device—begins to operate. Depending on the tea's form (such as granular curled black tea or light, fluffy Mao Feng green tea), different metering devices based on various principles are selected, such as high-precision electronic scales (weighing in real-time via sensors) or efficient volumetric measuring cups. This step ensures the exact weight of each small bag of tea, forming the basis for product consistency.
Bag Making and Filling: On the other side of the production line, rolls of packaging film (such as composite materials coated with aluminum foil) are automatically drawn into the machine. The machine first vertically seals the bag into a cylindrical shape using a heat-sealing knife, then horizontally seals it at the bottom, instantly creating an empty bag. Almost simultaneously with the bag's formation, the measured tea leaves are precisely and dust-free injected into the bag through a feeding nozzle. The entire process is swift and seamless, minimizing the tea's exposure to air.
Sealing and Cutting: After filling, the equipment immediately heat-seals the top of the bag, completing the final seal. This seal must be strong and tight, acting as an absolute barrier against air and moisture, ensuring the tea's long-term freshness. Subsequently, a sharp cutter precisely cuts between the seals of the two bags, separating the connected bag chain into individual finished small packages.
Output and Integration: The cut individual packages are neatly output via conveyor belt or chute. Modern production lines also integrate visual inspection systems (checking seal integrity and for foreign objects), coding machines (printing production dates and batch numbers), and automatic counting and boxing machines at this stage, achieving fully automated operation from loose tea to finished boxes.
The value of fully automatic tea packaging machines goes far beyond replacing manpower. Through precise measurement, it protects consumer rights and reduces business costs; through stable sealing, it extends the shelf life of tea; through high-speed operation (tens to hundreds of packages per minute), it significantly increases production capacity; and through a clean, airtight process, it meets the highest hygiene standards of modern food production. It is an indispensable part of the branding, standardization, and modernization of tea.
The core secret to its myriad flavors and varieties lies in its different processing methods. This process is essentially a series of precisely controlled biochemical modifications to the picked fresh leaves, the core steps of which can be summarized as "five major processes."
Step 1: Picking.
Usually, the tender "one bud and one leaf" or "one bud and two leaves" from the top of the tea tree are picked; this standard determines the basic grade of the tea.
Step 2: Withering: The fresh leaves are spread out evenly, and through natural or artificial methods, some of their moisture evaporates, softening the leaves. This process subtly activates the enzymes within the tea leaves, laying the foundation for subsequent changes.
Step 3: Fermentation (more accurately, "oxidation").
This is the core of distinguishing tea types. By rolling and breaking down the leaf cell structure, the sap comes into contact with air, and the polyphenols in the tea leaves oxidize under enzymatic action.
Green tea undergoes a high-temperature "kill-green" process to rapidly deactivate enzymes, preventing oxidation and maintaining a clear, green liquor. Black tea, on the other hand, is thoroughly kneaded and subjected to a warm, humid environment to promote complete oxidation, resulting in a red liquor and red leaves. Oolong tea, with its most refined processing, employs "making green" (alternating shaking and resting) to achieve partial, uneven oxidation, creating its characteristic "green leaves with red edges" and complex floral aroma.
Once the required level of oxidation is reached, drying (baking or pan-frying) is necessary. This step aims to completely stop fermentation, fix the quality, reduce moisture for long-term storage, and develop the tea's unique roasted aroma.
Finally, some teas undergo further refinement and blending, such as sieving, winnowing, aroma enhancement, and even mixing different batches in specific proportions to stabilize flavor and create brand characteristics.
From a fresh leaf to a cup of fragrant tea, every step of the process (temperature, humidity, time, intensity) precisely affects the transformation of the tea's internal substances, ultimately condensing into the myriad flavors we experience in tea. This is precisely the wisdom of Chinese tea art: "Making tea according to the tea, varying according to the tea."
Packaging Tea into Small Packages - Fully Automatic Tea Packaging Machine:
Repackaging loose tea into individual, exquisite small packages is a key step in increasing product added value, ensuring consistent quality, and facilitating consumption. The fully automatic tea packaging machine is an intelligent industrial device designed for this purpose. It integrates precise measurement, efficient packaging, and hygienic sealing, transforming traditionally cumbersome manual operations into a smooth, automated production line.
Its core workflow resembles a precisely operating assembly line, roughly divided into four stages:
Feeding and Measuring: Loose tea is first lifted or conveyed into the machine's storage hopper. This is the starting point of the process. Subsequently, one of the machine's most crucial components—the metering device—begins to operate. Depending on the tea's form (such as granular curled black tea or light, fluffy Mao Feng green tea), different metering devices based on various principles are selected, such as high-precision electronic scales (weighing in real-time via sensors) or efficient volumetric measuring cups. This step ensures the exact weight of each small bag of tea, forming the basis for product consistency.
Bag Making and Filling: On the other side of the production line, rolls of packaging film (such as composite materials coated with aluminum foil) are automatically drawn into the machine. The machine first vertically seals the bag into a cylindrical shape using a heat-sealing knife, then horizontally seals it at the bottom, instantly creating an empty bag. Almost simultaneously with the bag's formation, the measured tea leaves are precisely and dust-free injected into the bag through a feeding nozzle. The entire process is swift and seamless, minimizing the tea's exposure to air.
Sealing and Cutting: After filling, the equipment immediately heat-seals the top of the bag, completing the final seal. This seal must be strong and tight, acting as an absolute barrier against air and moisture, ensuring the tea's long-term freshness. Subsequently, a sharp cutter precisely cuts between the seals of the two bags, separating the connected bag chain into individual finished small packages.
Output and Integration: The cut individual packages are neatly output via conveyor belt or chute. Modern production lines also integrate visual inspection systems (checking seal integrity and for foreign objects), coding machines (printing production dates and batch numbers), and automatic counting and boxing machines at this stage, achieving fully automated operation from loose tea to finished boxes.
The value of fully automatic tea packaging machines goes far beyond replacing manpower. Through precise measurement, it protects consumer rights and reduces business costs; through stable sealing, it extends the shelf life of tea; through high-speed operation (tens to hundreds of packages per minute), it significantly increases production capacity; and through a clean, airtight process, it meets the highest hygiene standards of modern food production. It is an indispensable part of the branding, standardization, and modernization of tea.