The Processing and Producing of Tea Balls

The preliminary steps for processing and producing tea ball series products are basically the same as those for other types of tea. Subsequently, the raw tea needs to be steamed to soften it, and the appropriate amount of raw tea is calculated and measured based on factors such as loss ratio, leaf grade, and finished product weight.
Next, the tea is wrapped in gauze and manually kneaded into a ball shape; after that, it can be naturally dried, air-dried, or oven-dried to complete the production process. (Note: The gauze plays a supportive role, serving to help the tea balls form quickly.)

For instance, Pu-erh tea balls are made by selecting, blending, steaming, weighing, and manually kneading the prepared sun-dried raw tea into a ball shape, followed by drying.
The production process for black tea balls and white tea balls is similar. Prepared raw tea of black or white teas is selected, blended, steamed, weighed, manually kneaded into a ball, and then dried.
Some types of black tea with relatively uniform strips, such as Dianhong Golden Needle, and white tea, such as White Downy Tips Silver Needle, are first weighed, organized, and bundled with raw tea of similar specifications before being kneaded into a ball. This way, after brewing, the unfurled tea leaves will sink to the bottom of the cup like blooming flowers, creating a very beautiful effect.