During the fermentation process of tea, proper humidification allows oxidisation to completely occur, as high humidity levels stops tea from losing moisture. The fermentation process is damaged when the tea dries as oxidisation can only occur in a humidified environment.
By upholding the correct constant humidification during the rolling, cutting and fermentation processes the moisture of the tea is enhanced and lessens the amount of low quality tea by up to 50%.
The effect is a superior quality tea, with the added value of a higher market price.
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