Generally, the green tea production chain includes several key stages: harvesting, cooking, rolling, drying, shaping and finally packaging .

The process of making Chunmee green tea follows a similar pattern , although specific differences emerge due to the particular shape of this tea , creating a distinct production method.

Here, Arnaud tells you about the making of green tea that Arnaud saw during a trip to Yunnan and Zhejiang. It is good to know that green tea will have less theine than black tea. 

Once fresh tea leaves are harvested, they undergo a drying process to inhibit fermentation, stopping any enzymatic reactions that could lead to oxidation .

The leaves are then rolled manually and pass through a pan-cooking phase, which gives them a unique shape and flavor. During this process, the tea leaves must be stirred constantly to ensure even drying.

What is Chunmee green tea? Here is a comprehensive overview of this distinctive green tea.

The process of making Chun mee green tea generally follows the following steps:

1. Harvesting : This crucial step involves choosing the optimal time to pick the young tea shoots. Only the buds and the two upper leaves are harvested to guarantee the quality of the tea. Freshness is essential, and immediate processing of leaves after harvest is essential.

2. Cooking/Steaming : In this stage, high temperatures are used to prevent fermentation of the tea leaves, thus preserving their natural green color during brewing. This phase impacts the quality of the tea by retaining its essential nutrients, such as vitamins, catechins and tannins.

3. Rolling : Rolling affects the appearance of the tea. The tea leaves are ground to approximately 30-35% of their original size, thus meeting the standards set for this stage. The use of a modern profiling machine guarantees rolling that meets quality requirements.

4. Drying/Shaping : After rolling, the tea is sent to a drying machine which reduces its moisture content to around 3-5%. This gives the leaves a crisp texture and enhances the aroma of the tea, contributing to its characteristic taste. The drying process takes place at a temperature of 90 to 100 degrees Celsius, for 30 to 40 minutes.

5. Sorting : The semi-finished sheets are subjected to a sorting machine to categorize them into different classes. This step is crucial to maintaining quality throughout the process.

6. Improvement : According to the specific quality standards, each country will adjust the procedures, or even repeat some steps to strengthen the aroma and appearance of the tea before packaging.

7. Packaging : Tea is usually packaged in PP/PE bags for storage or transportation to our main packaging site. Various types of packaging, such as kraft bags, cartons, aluminum bags, or any other format according to customer requirements, are also used.

You see that to arrive at small twisted leaves he has a fabulous world.