採茶與紅茶製作流程—紅茶自己做，做茶很難嗎？使用深坑當地茶葉，在家輕鬆做

1. 採摘--通常以一芽二葉為標準。
2. 萎凋—將茶葉均勻攤放於萎凋網上，使水分緩慢減少，變為柔軟而適於揉捻。
3. 揉捻--揉捻之主要目的，在壓破茶葉之細胞組織，釋出茶汁，俾泡茶飲用時，立刻溶解於熱水中。
4. 醱酵--醱酵之理由：茶葉醱酵係加深茶之湯色，緩和其原來之刺激性，使發出之香氣發展至最高度。
5. 烘焙--烘焙之目的，係使茶葉受高熱蒸發其水分、破壞共酵素，以停止酸酵，同時葉中物質受熱即起變化，發出乾茶中特有之麥芽香。

1. Picking-- Usually one bud and two leaves are the standard.
2. Withering-- Sprinkle the tea evenly on the wilted net to slowly reduce the water content and become soft and suitable for kneading.
3. Rolling-- The main purpose of rolling is to crush the cell tissue of the tea and release the tea juice. When making tea, it will be dissolved in hot water immediately.
4. Yeast-- Reasons for fermenting: tea fermenting system deepens the color of tea soup, alleviates its original irritation, and makes the aroma develop to the highest level
5. Baking-- The purpose of baking is to make tea evaporate its water and destroy co-enzymes by high heat to stop acid fermentation. At the same time, the material in the leaves changes when heated, giving out the unique malt aroma of dry tea.

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