Nancy wrote:
>I have "Teabreeze" also - it is growing slowly. Now
>what do I do? Anyone know?
A simple method to produce oolong tea is to
roll the leaf between the hands and let sit for 3 hours. For
a blacker tea repeat the rolling and resting process three
times.
Terminal sprouts with 2-3 leaves are usually hand-plucked, 10
kg of green shoots (75-80% water) produce about 2.5 kg dried
tea. Bushes are plucked every 7-15 days, depending on the
development of the tender shoots. Leaves that are slow in
development always make a better flavored product.
Various techniques are used to produce black teas, usually
during July and August when solar heat is most intense.
Freshly picked leaves are spread very thinly and evenly on
trays and placed in the sun until the leaves become very
flaccid, requiring 13 hours or more, depending on heat and
humidity. Other types of black teas are made by withering
the leaves, rolling them into a ball and allowing to ferment
in a damp place for 3-6 hours, at which time the ball turns a
yellowish copper color, with an agreeable fruity one. If
this stage goes too far, the leaves become sour and unfit for
tea. After fermenting, the ball is broken up and the leaves
spread out on trays and dried in oven until leaves are
brittle and have slight odor of tea. Tea is then stored in
air- tight tin boxes or cans. As soon as harvested, leaves
are steamed or heated to dry the natural sap and prevent
oxidation to produce green tea. Still soft and pliable after
the initial treatment, the leaves are then rolled and
subjected to further firing. Thus dried, the leaves are
sorted into various grades of green tea.
jeff
