Green tea 3505 manufacturers take you to understand the production process of green tea


The manufacturer of Green tea 3505 tells you that the processing of green tea is simply divided into three steps: fixing, rolling and drying, and the key is fixing. The fresh leaves are greened, the enzyme activity is inactivated, and the various chemical components contained in it are basically subjected to physical and chemical changes by thermal action without the influence of enzymes, thus forming the quality characteristics of green tea.
Finishing plays a decisive role in the quality of green tea. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, and the oxidation of polyphenols is prevented to prevent the leaves from turning red; at the same time, part of the water in the leaves is evaporated to soften the leaves and create conditions for kneading and shaping. The manufacturer of Green tea 3505 tells you that with the evaporation of water, the low-boiling aromatic substances with green herb smell in fresh leaves evaporate and disappear, thus improving the aroma of tea.
The manufacturer of Green tea 3505 tells you that except for special teas, the process is all carried out in the greening machine. The factors that affect the quality of finishing include the temperature of finishing, the amount of leaves thrown, the type of finishing machine, time, and the way of finishing. They are a whole, implicated and restricted by each other.
fried green
Due to the different effects of mechanical or manual operation during the drying process, the finished tea forms different shapes such as long strips, round beads, fan flats, needles, and spirals, so it is divided into long-fried greens and round-fried greens. Green, flat fried green and so on.
bake green
It is dried in an oven. Most of the roasted green tea is reprocessed and refined, and it is used as tea base for smoking scented tea. The aroma is generally not as high as that of fried green tea, and a few famous roasted green teas are of superior quality. The manufacturer of Green tea 3505 tells you that it can also be divided into bar-shaped tea, pointed-shaped tea, sheet-shaped tea, and needle-shaped tea according to its shape.
It is sun-dried.
Steam green
Finishing with steam is an ancient method of finishing in my country. Steaming is to use the amount of steam to destroy the enzyme activity in the fresh leaves, forming the quality characteristics of the "three greens" of dark green dry tea, light green tea soup and green tea bottom, but the aroma is dull and green, and the astringency is also heavy , not as fresh as green tea fried in a pot.
Kneading is a process for green tea to shape its shape. Through the use of external force, the leaves are crushed and lightened, rolled into strips, reduced in size, and easy to brew. At the same time, part of the tea juice is squeezed and attached to the surface of the leaves, which also plays an important role in improving the concentration of tea taste. The kneading process of making green tea can be divided into cold kneading and hot kneading. The so-called cold kneading means kneading the green leaves after being cooled; the Green tea 3505 manufacturer tells you that hot kneading is kneading the green leaves while they are hot without cooling them. The young leaves should be kneaded coldly to keep the bright yellow-green soup color at the bottom of the tender green leaves, and the old leaves should be kneaded hot to facilitate the tight knot of the cords and reduce the debris.
The purpose of drying is to evaporate water and arrange the shape to give full play to the fragrance of tea. Drying methods include drying, frying and drying in three forms. The drying process of green tea is generally dried first, and then fried. The manufacturer of Green tea 3505 tells you that the water content of the rolled tea is still high, if it is directly fried, it will quickly form lumps in the pot of the frying machine, and the tea juice will easily stick to the wall of the pot. Therefore, the tea leaves are first dried to reduce the water content to meet the requirements of pan frying.