The techniques and methods of tea processing are different in different tea cultures and regions, and different tea varieties and producing areas will also have their own unique processing methods. In Chinese traditional tea culture, the so-called congou tea refers to the tea that has undergone specific processing techniques, such as green tea, black tea, oolong tea and black tea. The spread and development of these tea processing methods have spanned hundreds of years, and some tea processing technologies and methods have become national intangible cultural heritage.
The improvement and innovation of tea processing technology plays a vital role in improving tea quality and competitiveness. Some new processing methods and technologies are constantly emerging, such as microbial fermentation, high temperature steam enzyme immobilization and so on. These processing methods greatly improve the quality of tea, shorten the processing cycle and improve the efficiency.
In a word, tea processing is an important link in tea production, and the quality of processing will directly affect the quality and value of tea. In the development of tea industry, the innovation and improvement of tea processing technology is becoming more and more important.