台湾茶叶的制作 1.采菁:即从茶树上刚采下嫩叶。刚下来的嫩叶称为采菁。 2.萎凋:采菁后须让它脱去一部分水分,这一步骤称为萎凋。萎凋又分室外萎凋及室内萎凋,合计脱去约55%左右的水分。 3.发酵:所谓发酵,即是茶菁和茶菁磨擦与空气接触而产生氧化的作用,发酵时间长短和程度是影响茶叶的 Taiwan’s tea production 1. Picked cyanine: that is, just taken from the tea tree leaves. Just down the young leaves known as picking cyanine. 2. Withering: picking cyanine should be allowed to take off part of the water, this step is called withering. Wither and sub outdoor withering and indoor withering, a total of about 55% off the water. 3. Fermentation: The so-called fermentation, that is, the tea cyanine and tea Jing rub contact with the air and produce oxidation, the length and extent of fermentation is the impact of tea