Thanks, Jeff! Now I'm ready to harvest this summer :)
N
--- jeff owens <[EMAIL PROTECTED]> wrote:
> 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
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