Guizhou Minshun Tea Co., Ltd.

Guizhou Minshun Tea Co., Ltd. is located in Liping County, Guizhou Province, China. It has 400,000 acres of ecological tea gardens. Welcome to consult: WhatsApp: +8618925725737

Our product categories

We always hand-pick，And the most ancient production process

Fresh leaf picking

The standard for picking is usually one bud and one leaf, one bud and two leaves, or a single leaf of equal tenderness. The buds and leaves must be fresh, uniform, free of pests and diseases, and undamaged. The best time to pick is from the morning after the dew has dried to the afternoon on a sunny day.

Artificial withering

Using a blower to introduce hot air (generally kept below 35°C) accelerates the withering process. This method is efficient, uniform, and controllable, making it the mainstream method today. The temperature in the withering trough is typically kept at 30-35°C for 4-8 hours (depending on the condition of the fresh leaves, climate, and equipment).

Purely hand-kneading

Judgment criteria: The tea leaves have a strip formation rate of more than 80%, the tea juice is fully overflowing, it is sticky when squeezed, some leaves are reddish, the grass smell disappears, and it emits a strong aroma.(approximately 5-15 cm thick) in a temperature- and humidity-controlled fermentation room.

Production process---ancient fermentation

Under the catalytic action of enzymes (primarily polyphenol oxidase), the tea polyphenols (primarily catechins) in the rolled leaves undergo a vigorous oxidative polymerization reaction, producing pigments such as theaflavins (TF), thearubigins (TR), and theabrownins (TB), as well as aroma compounds such as aldehydes, ketones, acids, and esters. This is key to developing the characteristic "red tea, red leaves," and the rich, sweet flavor of black tea.

The rolled leaves are evenly spread on fermentation trays or baskets

Drying

Initial Baking/Drying: High temperature and rapid heating (inlet air temperature 100-120°C) rapidly evaporates most of the water (moisture content drops to 15-25%), quickly stopping fermentation. This process takes a short time (10-15 minutes).

Cooling: After initial baking, the tea leaves need to be spread out to cool (30-60 minutes) to evenly redistribute the moisture within the tea leaves.

Full Baking (Rebaking/Drying): Low temperature and slow baking (inlet air temperature 80-100°C) further evaporates the water until it is fully dry (moisture content 3-6%), developing the aroma and preserving the quality. This process takes a longer time (15-25 minutes).

Our packaging methods