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Several Methods Of Tea Picking

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According to the method of picking, tea picking is usually divided into hand-picked tea and mechanical tea picking.

 

1. Hand-picked tea

Hand-picked tea is the most traditional method of picking fresh leaves. Picking by hand should be carried out, and pick the fresh tea leaves one by one speparately, not to grab all of them by hands.

Advantages: The standard of tea leaves is unified (for example, only buds are picked, and only one bud and two leaves are picked), which is easy to grasp.

Disadvantages: time-consuming and laborious, high cost of tea picking. If the tea garden area is large, it is difficult to pick in time.

 


 

2. Mechanical tea picking


Backpack-type single man tea picking machine

 

Several types of mechanical tea picking currently used:

1. Backpack-type single man tea picking machine. Mainly for small and medium-sized tea gardens.

 


 

2. Double-men tea harvester machine is mainly for medium and large tea gardens.

 


 

3. Electric tea picking machine is mainly for small tea gardens.

 

 

The picking of fresh leaves is not only related to the quality, yield, and economic benefits of the finished tea, but also to the growth and economic life of the tea tree. Therefore, in the tea production process, the picking of fresh tea is of special importance, and the picking must be timely.

Chinese tea farmers have a proverb that three days early harvest is a treasure, and three days late harvest is grass. That is to say, the tea leaves must be picked in time. The finished tea produced by the early leaves is of high quality, and the later the fresh tea is made, the worse the quality of the finished tea. In addition, timely picking can promote the timely germination of new tea leaves, shorten the interval, greatly increase the frequency of tea picking, achieve the effect of increasing production and income, and can also reduce the pests and diseases of tea leaves.

Q: Why do the first steps of all kinds of tea have to wither?

A: Because the freshly picked tea leaves have more moisture and the grass smell is heavier, they need to be placed in a cool and ventilated room for withering. After withering, the water content of the tea leaves is reduced, the leaves become soft, and the grassy smell disappears. and the aroma of the tea leaves is revealed, which is conducive to subsequent processing, such as fixation, twisting, fermentation, etc. The color, taste, and quality of the green tea are made are better than tea without withering.