EU-geschützte Herkunft · Gratismuster, Fracht per Nachnahme · MOQ ab 25 kg

DAQINIMPERIAL TEA

Production

From garden to container

Six controlled steps, documented per batch. Every lot is cupped against retained reference samples and screened for residues before it is released.

Note on the photographs below. The photograph directly below is from our own workshop. The six process images and the facility grid further down are illustrative reference images, not our line — our own photography is being shot and will replace them. We would rather say so than have you assume otherwise. Everything stated in the text is accurate; if you want to see the actual plant, we will arrange a visit or a live video walkthrough.

In our workshop

Founder and tea maker inspecting a batch of fresh leaf on the processing line
Our founder and one of our tea makers checking a batch of fresh leaf before withering. Photographed in our own workshop.

Process steps

  1. Fresh tea leaves resting in controlled withering troughs
    01

    Withering 萎凋

    Fresh leaf is spread on trays for 12–16 hours to reduce moisture and make the leaf pliable enough to roll without tearing. Humidity and airflow are controlled; over-withering costs aroma, under-withering costs the roll.

  2. Tea rolling equipment operating in a clean processing room
    02

    Rolling 揉捻

    The withered leaf is rolled in three stages of increasing pressure. Rolling ruptures the cell walls, releasing the enzymes and substrates that drive oxidation, and gives the finished leaf its twist.

  3. Black tea leaves undergoing controlled oxidation
    03

    Oxidation 发酵

    The rolled leaf rests in a humidity- and temperature-controlled room. This is the step that makes black tea black: polyphenols convert to theaflavins and thearubigins, and the leaf turns from green to copper. Timing is judged by aroma and colour, not by clock alone.

  4. Black tea moving through an industrial drying line
    04

    Drying 干燥

    Hot-air drying halts oxidation at the chosen point and brings moisture down to a storable level. Done too fast the leaf case-hardens; done too slow the profile drifts.

  5. Dried black tea being screened and hand sorted
    05

    Sorting & refiring 精制筛分

    The dried tea is screened by size, winnowed to remove fibre and stem, and refired to final moisture. Grade separation happens here — Imperial, Premium, Commercial and teabag cut all come off the same sorting line.

  6. Quality staff evaluating rows of black tea samples
    06

    Quality control & packing 审评与包装

    Every batch is cupped against retained reference samples and sampled for residue analysis. Cleared batches are packed into foil-lined cartons with lot number and production date, then palletised.

The facility

Tea processing building beside mountain tea fields
Organised tea processing workshop with multiple production zones
Technician inspecting and weighing black tea samples
Bulk tea cartons and lined bags stored on pallets
Tea bag packing machine producing plain double-chamber sachets
Blank tea cartons being loaded for export

Capabilities

Orthodox gongfu black tea line
Withering, rolling, oxidation, drying, sorting, refiring
Pan-fired green tea line
Pre-Qingming and commercial grades
Custom packing
Sachets, pyramid bags, foil packs, retail pouches, tins, gift boxes
Instant powder & extract
Contract-manufactured at partner extraction facility
Personal care
Contract-manufactured at partner cosmetics facility
Quality control
Batch cupping against retained references; multi-residue screening before shipment
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