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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Controlled airflow drying reduces tea leaf drying time while preserving moisture below 5 % and retaining key flavor compounds.
Origin: Chinese (late 20th century (1990s onward)) — Yunnan province, high‑altitude tea farms
See full technique reference →Air at 2–4 m s⁻¹ and 60–80 °C removes water by evaporation, limiting catechin oxidation and preserving theanine, which enhances antioxidant activity. The rapid moisture removal also curtails loss of volatile aroma compounds, yielding a cleaner flavor compared with traditional sun‑drying.
Primary Reaction
Evaporation of water from leaf tissue with minimal oxidative polymerisation of catechins
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