Traditional handicraft is important for Dragon Well Chinese tea

Immdediately, Chinese artists begin their complicated process of hand making tea in the same day as soon as the tea leaves picked to To keep tea smell fresh and have better taste.

Firstly, Withering: Dragon Well Chinese Tea Pickers spread the tea leaves thinly to dry for 8 to 10 hours.

By which, it successfully removes 30% of the moisture, drives away the grassy favor, reduces the bitter and astringent taste. It increases the level of the yummy taste as well.

Then, it comes to roasting. Roasting is done by bare hands to allow the roaster to feel the wok temperature. It is in a big dark pot that organic tea was roasted by bare hands. Sometimes, the pot is needed to be as hot as 180 Celsius. Have you ever know that? If they do not want to stand this high temperature, they always can choose machine to roast. However, if you want to have good quality of Dragon Well Chinese tea, you will need to buy one produced by bare hands.

This particular step requires the bare hands closely touch the hot pot to roast tea. Only outright experienced artist, like 50 years of roasting tea, is able to do roast while keep their hands safe from hotness.

In fact, the 10 distinct hands movements of roasting Dragon Well Tea cost a novice 3 years to master.

After that, they can fry only 1 kilogram of high grade Chinese Tea 24 hours.

This complicated roasting consists of two parts: Qingguo and Huiguo.

Qingguo straightens, broadens and flattens the tea leaves into an attractive spear shape. The best quality Dragon Well Chinese Tea is always in green with yellow.

Tea cookers need to spend 12 to 15 minutes on this step. What is more, they need to tolerate the temperature ranging from 80 to 100 degree Celsius while they are roasting tea leaves.

As a result, about 100 grams are roasted until 25% of the moisture is left.

Then, the tea artists need to leave leaves to cool for 40 to 60 minutes.

Huiguo dries the leaves further to avoid the tea leaves from oxidizing.

It is very often that young tea shoots are covered by baby white hairs. The roaster smoothens the leaves by removing all fine hairs.

This second process costs tea artists 20 to 25 minutes. Again, tea artists are required to hand roast tea leaves under the working temperature from 60 to 70 degree Celsius. Not a very good working condition.

In return, about 250 grams are roasted until 5% of the moisture is left.

As a result, tea artists excitedly find that chestnutty fragrance emerge, leaves are cooked, and they are flat, broad, straight, smooth, glossy and crispy. Yummy…

That is how legendary Dragon Well Chinese Tea was produced by hands. It is your time to try the best taste of the best Dragon Well Chinese tea.