Black tea, with its unique charm, is unique in the field of tea, and its fascinating aroma is even more intoxicating. In the intricate production process of black tea, the sieving process is like a hidden but vital pearl, which plays an important role in shaping the aroma of black tea.

Sieving, as an essential and key process in the black tea making process, in the sieving process, the tea leaves can be graded according to size, shape and so on by sifting through different types of tea sieves. This process helps to remove impurities, stems and stalks, making the tea leaves more pure. Tea with high purity can release the aroma more effectively during the subsequent processing and brewing.

Take Zhengshan Xiaojiao as an example, in the traditional production process, if there is no rigorous sieving to remove impurities such as twigs, dust and excess stems and stalks, then these impurities in the subsequent drying process is likely to be due to high temperature and produce a burnt flavor, which will undoubtedly seriously undermine the original characteristics of the Zhengshan Xiaojiao pine smoke aroma and cinnamon soup aroma of the purity of the original characteristics.

After fine sieving, the purity of the tea leaves is greatly improved, and in the subsequent fermentation, the tea leaves can carry out enzyme oxidation reaction in a purer way, so as to build up the foundation for the formation of unique aroma. When the fermentation is completed and the tea enters the drying stage, the pure tea leaves are able to better absorb the aroma of the pine smoke, allowing the iconic aroma of Zhengshan Xiao Seed to be displayed to the fullest, and the aroma is pure and long when tasted.

Secondly, different numbers of tea in the performance of the aroma may be different, sieving helps to distinguish and ensure the stability and uniqueness of the aroma of the number of tea.

For example: Keemun black tea is known for its famous “Keemun incense”, through the sieving of the different grades of tea, the aroma has its own unique flavor. Large tea leaves, with relatively intact and large leaves, contain a richer and more diversified aroma, and after fermentation and baking, display a rich and mellow aroma, with obvious rose and sweet aroma of ripe fruit.

On the other hand, the tea leaves of the small size head have smaller particles, the internal aroma substances are more delicate, and after brewing, the aroma is fresh and elegant, with the aroma of apple and green apricot being more prominent. It is the sieving process that accurately distinguishes the different numbers of tea leaves, which ensures the stability and uniqueness of the aroma of all levels of Keemun black tea, and meets the personalized pursuit of different consumers for the aroma.

In addition, the sieving process can also guarantee the stability and consistency of black tea aroma. For example, the modernized Dian Hong production scale is large and the raw materials come from a wide range of sources. Through precise sieving technology, different batches of tea leaves with similar quality can be screened out and mixed evenly. The black tea products made in this way can maintain a relatively stable aroma style no matter when they are tasted, which helps to establish a good brand image and market reputation.

Moreover, the sieving process of the tea leaves turning and other operations may also promote the aroma of the tea leaves to a certain extent for the transformation and stimulation, thus ultimately affecting the aroma of the tea.

Yunnan black tea, for example, in the sieving process, the tea leaves are constantly being turned, which makes the tea cells are subject to a certain degree of extrusion and friction. Research has shown that this physical stimulation will promote the decomposition of some of the ester catechins in the tea, converting them into free catechins and gallic acid, while some of the aroma precursors in the bound state are also activated, releasing more volatile aroma components. After such sieving treatment of Yunnan black tea, the aroma is more intense and unrestrained, both rich honey flavor, but also with a fresh floral flavor, rich and varied levels of aroma.

It can be seen that the sieving process in black tea production has an all-round and profound impact on the aroma, through improving the purity of tea leaves, distinguishing the aroma of different tea numbers and stimulating the transformation of aroma substances, etc., it precisely directs each aroma factor to play the wonderful music of the aroma of black tea together. Therefore, whether it is traditional handmade tea or modernized large-scale production, attaching importance to and finely controlling the sieving process is the key to creating high-quality black tea products with extraordinary aroma.