Oolong tea manufacturing process
Semi-fermented original aroma & deep taste, & refreshing after-taste, supply tea machines which maximized these qualities.
Plucking
Carefully plucks new shoot that have been carefully cultivated.
- ・Harvesting time：From mid-May
- ・Moisture：350% D.B
- ・Moisture：78% W.B
- ・Leaf weight：100kg (Tentative)
Withering process
Hexagon withering machine
Wither the fresh leaves & improves the aroma by changing internal components.
- ・Time：～few hours
- ・Moisture：～240% D.B
- ・Moisture：～71% W.B
- ・Leaf weight：76kg
Parching process
Pan firing machine
Deactivates oxidase by pan firing.
- ・Time：5～10min
- ・Moisture：150% D.B
- ・Moisture：60% W.B
- ・Leaf weight：56kg
Rolling process
Tea roller
Unifies leaf moisture by rolling.
- ・Time：15～20min
- ・Moisture：150% D.B
- ・Moisture：60% W.B
- ・Leaf weight：56kg
Drying process
Secondary rotary dryer
Rolls the leaves & makes to rolled shape while drying by sending hot air to rotating drum.
- ・Time：30～50min
- ・Moisture：80% D.B
- ・Moisture：44% W.B
- ・Leaf weight：40kg
Drying process
Roast tighten dryer
Heats the leaves & tighten by rolling to make the shape.
- ・Time：120～150min
- ・Moisture：10% D.B
- ・Moisture：9% W.B
- ・Leaf weight：24kg
Drying process
Drawer type dryer
Dries properly as to be stored.
- ・Time：30min
- ・Moisture：5% D.B
- ・Moisture：5% W.B
- ・Leaf weight：23kg
