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  2. Tea processing - Wikipedia

    en.wikipedia.org/wiki/Tea_processing

    The use of steam in fixation (殺青) of tea leaf enzymes is an important step in processing tea, with the leaves quickly cooled down and then undergoing further processing. The less tightly controlled methods of it in the past resulted in the creation of yellow tea when the tea leaves were over-steamed for fixation or were not quickly spread ...

  3. Tea - Wikipedia

    en.wikipedia.org/wiki/Tea

    During the Tang dynasty, tea was steamed, then pounded and shaped into cake form, [35] while in the Song dynasty, loose-leaf tea was developed and became popular. During the Yuan and Ming dynasties, unoxidized tea leaves were first stirred in a hot dry pan, then rolled and air-dried, a process that stops the oxidation process that would have ...

  4. Compressed tea - Wikipedia

    en.wikipedia.org/wiki/Compressed_tea

    Newly formed tea bricks were then left to cure, dry, and age prior to being sold or traded. Tea bricks were preferred in Asian trade prior to the 19th century, since they were more compact and less susceptible to physical damage than loose leaf tea. This was important during transportation over land by caravans on the Tea Horse Road.

  5. Every Unexpected Prince Archie and Princess Lilibet ... - AOL

    www.aol.com/lifestyle/every-unexpected-prince...

    I made it as a kid and now I make it with my own kids," the Duchess of Sussex said, explaining how to insert loose leaf tea in bags and steep in the sun in a jar to create "sun tea." Her go-to ...

  6. Crush, tear, curl - Wikipedia

    en.wikipedia.org/wiki/Crush,_tear,_curl

    Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are ...

  7. Tea leaf grading - Wikipedia

    en.wikipedia.org/wiki/Tea_leaf_grading

    In the tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves. The highest grades for Western and South Asian teas are referred to as "orange pekoe" (abbreviated as "OP"), and the lowest as " fannings " or "dust".

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