The process of frying tea leaves green tea is the best way to fry green tea by hand

Spread it first, and spread the collected fresh leaves evenly on the bamboo plaque or bamboo mat, with a thickness of no more than 2cm, and the time is 3 4 hours. At the same time, old leaves, single leaves, scales, sundries, etc. should be removed to ensure the clarity of raw materials.

Then finishing, now it is generally carried out in an electric wok, the temperature of the pot is 180 200, and the amount of leaves is about 250g. To finish the green, it must be turned over quickly, raised high, spread out, and cleaned, and it must be killed thoroughly and evenly. The appearance of the green leaves loses their luster, becomes soft and sticky, and the tea fragrance overflows moderately.

After coming out of the pot, the heat is quickly dissipated, the water stuffiness is removed, and the coke and debris are dusted out.

The key is to master the principle of high temperature first and then low, and the combination of light and heavy pressure. The operation is done in two steps. The first step is to put the green leaves into the electric wok (or multi-function machine trough), the pot temperature is 80 100, master the alternation of shaking pressure, and the pressure force is from light to heavy, and the action should be brisk.

Wait for the initial forming, up to 3 4 into dry, out of the pot to cool and dusting out the fragments. The second step, the pot temperature is 60 80, the force is light, the weight is light, and the tea strips are constantly pulled, and the tea leaves are slightly fan-shaped, and when they reach 7 8 into dry, they are out of the pot and cooled to room temperature.

Finally, it is baked to add fragrance, the first baking, with white charcoal as fuel, the temperature is mastered at 70 80, evenly spread, turned lightly every 2 3 minutes, and the action should be light to prevent the tea strips from breaking. Foot drying, the initial drying leaves are cooled and combined into one, the temperature is 40 50, and the baking is completed until the hand-twisted tea leaves are finished, and the water content is about equal to 5%.

Green tea initial process.

Process flow: fresh leaves --- finishing--- rolling--- drying (two green, three green, Hui pot).

First, the finale. 1.The purpose of the finale (there are four points):

a.Completely destroy the activity of enzymes in fresh leaves, and inhibit the enzymatic oxidation of polyphenolic compounds, so as to obtain the color, aroma and taste of green tea;

b.exude grass gas and develop tea fragrance;

c.Change the properties of the ingredients and promote the formation of green tea quality;

d.Evaporate a part of the water to make the leaves soft, enhance toughness, and facilitate rolling into strips.

2.Technical Points:

a.High temperature finishing, first high and then low;

b.Throw boredom combined, throw more and stuff less;

c.Young leaves are old and young, and old leaves are young.

3.Signs of moderation:

a.The water content of green leaves is about 60%;

b.Appearance: the leaf color is dark green, there is little moisture, the stalk is bent and cannot be broken, and the aroma is revealed.

2. Kneading. 1.Purpose of rolling:

a.Tighten the strips and lay a good foundation for frying and drying into strips;

b.Properly destroy the leaf tissue, not only the tea juice is easy to brew, but also resistant to brewing.

2.Kneading technical points:

a.The young leaves are kneaded coldly, and the old leaves are kneaded hot;

b.The amount of leaves, kneading time and pressure should be appropriate.

3. Drying (two green, three green, glow pot).

The purpose is threefold: aChange the contents and improve the quality of tea;

b.Continue to tidy up the ropes and improve the shape;

c.Achieve foot dryness, prevent mildew, and facilitate storage.

1.Erqing: It is better to use a dryer. The drying temperature is 110 120, the water content is 40 50%, the leaves are not sticky by hand, there are a little tentacles, and they can form a ball when they are held, and they will bounce off after letting go.

2.Sanqing: It is better to fry Sanqing with a pot dryer. The temperature of the pot is 100 110, and the fry is until the leaves are hard and have a touch to the touch. The water content is about 20%.

3.Hui pan: It is better to use a bottle dryer to stir fry the pan. Pay attention to three points: first, the amount of leaves should be more; Second, the temperature should be low (60 80); The third is that the time should be long, and it needs to be fried for 100 minutes until it is dry.

Generally speaking, it is divided into three processes: finishing, rolling, and drying, and it is divided into fried greens (such as Longjing).Roasting, steaming (Japanese green tea is mainly steamed green) and sunning, killing is to destroy some oxidases in the tea leaves, prevent the oxidation of tea polyphenols into theaflavin, thearubigin and even theabrownin, then it is not called green tea, hehe, now it is generally carried out in an electric wok, our experiment to fry green tea is about 140 degrees of pot temperature, about 1kg of leaves, quickly stir-fry, kill evenly and kill thoroughly for 3 to 5 minutes, and cool after finishing.

Kneading, there is a kneading machine, there are also handmade, the leaves after killing are put in a dustpan, piled into a ball, and the hands are pressed to roll clockwise, which plays a modeling role, and there are also fried two greens, fried three greens, dried in the oven.

First pick the tea green (i.e., fresh leaves), and then the tea green (i.e., fresh leaves) is finished, the knot is kneaded, and finally dried. This is the general step in making green tea, but green tea is subdivided into fried greens. Baking and sun-dried green (rare in the city), so when drying, they are:

Stir-fried, tumble dry and sun-dried.

The main thing is that Travel Ha is not fermented tea, so the fresh leaves should be fried and dried immediately, which will not cause the color of the fresh leaves to change.

Green tea is a type of tea that is not fermented, and it is a type of tea with the largest output in China, and 19 tea-producing provinces (regions) in the country produce green tea. There are hundreds of varieties of green tea in China, with various shapes, including curly shape, straight bar shape, garden bead shape, spiral shape, needle shape, single bud shape, sheet shape, stretch shape, flat shape, granular shape, flower shape, etc. China's traditional green tea, Mei tea and Zhu tea, are the main export green tea.

Basic process flow: finishing, rolling, drying.

There are two ways to kill, pot frying and hot steam, and the green tea that is steam-finished is called "steamed green". Drying according to the final drying method is different from frying drying, drying and sun drying, fried and dried is called "fried green", dried is called "baked green", and dried is called "sun-dried green". The delicate and high-quality green tea, with its various shapes, are formed by different modeling methods (techniques) in the manufacturing process, some are flattened, some are kneaded into needles, some are kneaded into balls, some are captured into pieces, some are kneaded and curled, some are tied into flowers and so on.

The best way to make green tea by hand is: sifting, stir-frying, and rolling.

1. Screening

Before roasting green tea by hand, spread the freshly picked tea leaves evenly on the bamboo plaque, carefully clean up the old leaves, residual leaves, dead leaves and other sundries on it, and wash the tea leaves with water.

2. Stir-fry

Then heat the iron pot to 200, put the tea leaves that have been washed into the hot pot and stir-fry quickly, knead out the tea juice in the tea leaves, the time of stir-frying is not long, 2 3 minutes later, the tea can be spread on the bamboo plaque. Kiri.

3. Kneading

After spreading the tea leaves, you need to knead them repeatedly by hand to further knead the juice in the tea leaves to make the tea leaves better formed. Then put the tea leaves into the pot again, control the temperature of the pot to 90 and stir-fry, and after 30 minutes, it will be ready to cook.

Green tea quality identification

The shade of brown round key, dry, dark, uniform, and whether there is any abnormal color, inferior discoloration, etc. The color of green tea also varies with the type of tea, such as eyebrow tea, pearl tea, and tea glow white, all of which are gray-white-green. Mao Feng is dark green and slightly brown, and Longjing Yulu melon slices are all emerald green.

In short, the color must be deep and fresh, moist and even.

Dark and dry, light and uneven cavity code, or even abnormal color, inferior discoloration, blistering, spotted, are inferior. In particular, it should be noted that the bending part of the tea strip must also be uniform and moderate, so as to be of the highest quality. When identifying the shape and color, it is necessary to mix the tea evenly, look up and down, and make the light separate from each other to compare it.