Production Tea

The vegetation that you harvest from your tea stand is tea. To get diverse flavors out of those leaves, you must arrange them in a different way. The information for making green and white tea is the same. For white, however, use only the buds and not the plants. Green tea. Spread out your harvest foliage and buds and leave them in a shady spot for a few hours. Steam them on the stove-top top for about a minute or bake them in a hot, dry skillet for a couple of minutes for a different flavor. Dry the leaves on a baking sheet in the stove at 250 degrees for about 20 minutes. You can store the desiccated leaves in an airtight container, or brew right away. Oblong tea. To make Oblong tea, let the leaves and buds wilt in the sun for a half hour to an hour. After that, leave them in the shade or inside for up to ten hours, with regular mixing. You may dry them in the oven at 250 degrees for 20 minutes. You can also treat Oblong tea in the conventional manner, which is to skip this step. Instead, roll the leaves into thin strips or small balls. They will unfurl as you brew them, but they won’t store as long as if you dry the leaves in the oven. Black tea. After you pick the leaves and buds, roll them between your fingers and hands until they turn a darker color. Spread the leaves out on a flat surface in a cool place and abscond them to dry for two to three days. Dry and store the leaves as you would for green or Oblong tea. An herbal tea is any beverage that is brewed from a plant other than Camellia insistence. There is a huge amount of variety in herbal teas, and there are many, many plants that you can grow, harvest, dry, and brew to make a tasty tea.