Blog Information

• Posted By : baoda henry
• Posted On : Mar 22, 2021
• Views : 167
• Category : General
• Description : The processing of CHINA GREEN TEA 9371 is simply divided into three steps: curing, rolling and drying. The key is the first process of initial production, that is, curing. The fresh leaves are inactivated and the enzyme activity is inactivated. The various chemical components contained therein are basically subjected to physical and chemical changes by heat without the influence of enzymes, thus forming the quality characteristics of green tea. According to the different drying and curing methods, green tea can be divided into four types of processing techniques: steamed green tea, fried green tea, roasted green tea, and sun-dried green tea.

Overview

• The processing of CHINA GREEN TEA 9371 is simply divided into three steps: curing, rolling and drying. The key is the first process of initial production, that is, curing. The fresh leaves are inactivated and the enzyme activity is inactivated. The various chemical components contained therein are basically subjected to physical and chemical changes by heat without the influence of enzymes, thus forming the quality characteristics of green tea.

  According to the different drying and curing methods, green tea can be divided into four types of processing techniques: steamed green tea, fried green tea, roasted green tea, and sun-dried green tea.

  (1) Steamed green tea
  The tea made by steaming at high temperature is called steamed green tea. It is the oldest method of curing in our country. It has been introduced to Japan during the Tang Dynasty. Before the Yuan Dynasty, Chinese tuan tea was processed by steaming. Since the Ming Dynasty in my country, the steaming process has been changed to the pot-frying finishing process. At present, the steaming technology has rarely been used to process tea in China. Only Japanese tea, matcha, ground tea, and Yulu tea continue to be processed by the steaming process.

  Steamed green tea uses high-temperature steam to destroy the enzyme activity in the fresh leaves. Its quality is characterized by the "three greens", that is, the dry tea has a green color, a green soup color and a fresh green leaf bottom. Steamed green tea has a dull aroma, with green aura, and astringent taste. It is not as fresh as pan-fried green tea.

  (2) Stir-fried green tea
  Stir-fried green tea appeared in the middle and late Yuan Dynasty. It is precisely because of the emergence of this technology that the steaming technology has declined, making Longfeng Tuan tea, which has been popular for hundreds of years, history. The drying method of stir-fried green tea is named after pan-frying, also known as "pan-finishing". Stir-fried green tea plays a decisive role in the quality of green tea. High temperature destroys the activity of enzymes in fresh leaves and prevents the oxidation of polyphenols. To prevent the leaves from turning red. At the same time, part of the water in the leaves is evaporated, making the leaves soft, creating conditions for the twisting shape. As the water evaporates, the low-boiling chemical substances with peculiar smell and grassy gas in the fresh leaves volatilize and disappear, so that the aroma of tea is improved. The factors that affect the quality of the finishing include the finishing temperature, the amount of leaves, the type of the finishing machine, the time, and the finishing method. They are a whole, and they are mutually related and restrict each other. Traditionally, manual operation is used for the roasting of green tea. At present, the processing of roasted green tea is done in an automatic roasting machine, except for special teas.

  Stir-fried green tea can be divided into three types according to its shape: long-fried green, round-fried green and flat-fried green. The long-fried green tea looks like eyebrows and is also called eyebrow tea. Its quality is characterized by tight knots, green color, high fragrance and long lasting, rich taste, yellow soup color and bright leaf bottom. Yuanchao green tea has a granular shape and is also called pearl tea. It has the characteristics of being round and tight like pearls, fragrant and strong, and resistant to foaming. The shape of fried green tea is flat like a knife. It is also called flat tea. The finished tea has a flat and smooth appearance, beautiful appearance and mellow inner quality. For example, Shifeng Longjing is a typical representative of this type of tea.

  (3) Roasted green tea
  It uses a drying cage for drying. The principle is a process of using thermal energy to radiate tea leaves. Nowadays, ovens or electric ovens are also used for heating and drying. It can be divided into Fujian hair, Zhejiang hair, Hui hair, Su Mao and so on. After reprocessing and refining, the roasted green tea is mostly used for scenting various kinds of scented tea, which is called green tea. The characteristic is that the shape is complete and slightly curved, the front seedlings are exposed, the dry color is dark green, the fragrance is mellow, and the soup color and the bottom of the leaf are bright yellow and green. The aroma of roasted green tea is generally not as high as that of roasted green tea. There are only a few characteristic roasted green teas, such as Huangshan Maofeng, Taiping Houkui, Kaihua Longding, Jiangshan Green Peony and so on. Roasted green tea can be divided into bar-shaped tea, pointed-shaped tea, sheet-shaped tea and needle-shaped tea according to its shape.

  (4) Sun-dried green tea
  The sun-dried green tea is commonly called selenium green by using the thermal radiation energy of sunlight, mainly including Yunnan’s “Dianqing”, Sichuan’s “Chuanqing”, Guangxi’s “Guiqing” and Shaanxi’s “Shanqing”, etc. It is the raw material for making pressed tea, such as brick tea and scented tea. The quality of sun-green green tea is the best from Yunnan big-leaf species, called "Dianqing". Other qualities such as Chuanqing, Qianqing, Guiqing and Eqing have their own advantages, but they are not as good as Dianqing. .

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