The previously described process does not end with all the trials, which runs the tea leaves during processing. It - only initial training on the plantations, which has the main goal - clean sheet, removing it from moisture, softening drug element. The further processing and final bringing tea in market form is produced in special schools, tea factories, where tea shipped away from the plantations by middlemen and the buyers. This is the second stage of tea production is inevitable if only because the tea leaves are prepared on the plantation, do not yet have any flavor, no bitter, astringent flavor which constitutes a characteristic feature of this tea. In addition to announcing the leaves of this feature is still their sort, pack, and thus prepare for market.
This second step, the actual processing of tea, is in itself quite a number of complex processes. Most of the prepared tea plantations - mostly good grades, but the highest are subject to the new process - flavoring. To make the tea, take a bunch of tea into three parts one part, and sometimes more, fragrant flowers shift in special jars layers and put in a pot with hot water. When the water comes to a boil - take out the pitchers, tea is separated from the flowers (the operation is very tedious), wrapped in paper, and again dried over a fire. There is another way: just tea mixed in different proportions, with fragrant flowers. In this form, it is left to lie for a long time. Then separated by sieving flowers. Sometimes just put flowers next to tea, because it is cheaper. For the same purpose often simply perfumed tea is blended with a large amount is not scented, which in turn borrow from the first fragrance.
For flavoring teas are flowers: jasmine, rose, gardenia, fragrant olive, orange, camellia, magnolia, orange tree, and even actually - tea flowers. Besides colors are also using the roots of Iris florentina and curcata, oil from Bixa orellana, and more. Cultivation of flowers for tea in China is a special kind of culture, especially in the vicinity of Canton. Aroma is stored in tea for a long time: from the colors black olives - about a year, the other - to three, four or even six years. When the tea is scented, it finally dried, which sometimes re-fry. Then the tea is graded: gentle grades hands, and other sieves. Finally tea is poured into boxes or bags and knead press, then packaged and sold.
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