What is the specific process of making green tea and black tea?

The process of making green tea:

1. Stir-fry green. Pour the picked tea leaves into a pot over high heat, and then turn them repeatedly with bamboo chopsticks until the tea leaves are soft.

2. Load the dustpan. Remove the soft tea leaves and put them in a dustpan.

3. Knead (rub tea).

4. Re-fry and repeat. Put the kneaded tea in a hot pan and stir-fry again. Then use chopsticks to turn back and forth until the tea leaves are fully heated, and then put them out and knead.

5. Bake and dry. After five times of repeated frying and rubbing, put the tea leaves back into the hot pot and turn them back and forth for 5 10 minutes.

6. Finally, extinguish the open flame and dry it with the embers in the stove.

The making of black tea:

1. Withered. It refers to the process of fresh leaves losing water for a period of time, so that the hard and brittle stems and leaves wilt and wither.

2. Kneading. The tea leaves are formed during the rolling process and the color and flavor concentration is enhanced, and at the same time, the necessary oxidation can be carried out, which is conducive to the smooth progress of fermentation.

3. Fermentation. The fermentation is moderate, the color of the young leaves is red and even, the old leaves are red and green, the grass gas disappears, and it has the aroma of ripe fruit.

4. Drying. Drying is the process of roasting the fermented tea blank at high temperature to quickly evaporate the water and achieve the dryness of the shelf life.

There are four kinds of green tea production processes: sun-dried green, roasted green, fried green, and steamed green. There are also four processes for making black tea: withering, rolling, fermentation, and roasting.

For many friends who don't know about tea, many people will think that the raw materials of all tea are the same, but the way of making them is different, and they think that green tea can also be made into black tea, but in fact this is not right, because black tea and green tea have different picking standards for raw materials, as follows!

How to make black tea.

1. Withered. Withering is divided into two ways: natural withering and withering trough withering. Natural withering is to put the fresh tea leaves in a place where the sunlight is not very strong indoors or outdoors, and after a certain period of time, the fresh tea leaves lose a certain amount of moisture and become wilted and withered.

The withering trough withering is to put the fresh tea leaves in the aeration tank and use hot air to speed up the withering process of the fresh tea leaves, which is the commonly used wilting method at present.

2. Kneading. The function of kneading is to make the tea initially take shape, and at the same time increase the concentration of color, aroma and taste of the tea leaves, and promote a series of chemical reactions by destroying the leaf cells.

to prepare for the next step of fermentation.

3. Fermentation. The essence of the black tea fermentation process is to make the original colorless polyphenols in the tea leaves, under the action of polyphenol oxidase, form a red oxidized polymer - black tea pigment. A part of the black tea pigment dissolves in water, thus forming a red tea broth, while the other part remains in the leaves, forming a red leaf base.

4. Drying. After fermentation, the tea blank needs to be roasted at high temperature to quickly evaporate the water and fix the tea shape, and at the same time, some aromatic substances with high boiling point unique to black tea are also retained in the tea leaves, thus forming the mellow and sweet taste unique to black tea.

Picking standards for black tea.

1. Picking standards.

The standard for picking black tea is one bud with two to three leaves, and there are also single buds and one bud and one leaf. When picking fresh tea leaves, the fine and coarse raw materials are picked separately and manufactured by classification, which can not only greatly improve the production efficiency, but also ensure the consistency of the quality of the finished tea.

2. Picking determinants.

Given that tea is a highly seasonal plant, the quality of fresh tea leaves will vary with the changes in natural conditions. Therefore, the timing of tea picking is also a prerequisite for determining the quality of black tea.

3. Pick tea. Tea picking is an important process to eliminate inclusions and purify the quality of tea. After the fresh tea leaves are picked, there will be many tea sundries, such as tea stems, tea tendons, tea seeds and non-tea inclusions. If these debris cannot be removed, it will affect the quality of black tea.

To sum up, green tea cannot be made into black tea, because the production of high-quality black tea has very strict requirements for picking and picking tea, and green tea also has strict requirements in terms of production, the standards are different, and the raw materials are not the same, so green tea cannot be made into black tea!

No, because green tea is a tea that has not been fermented, while black tea is a fermented tea, therefore, there are differences between black tea and green tea in terms of both appearance and endoplasm.

Green tea is mainly finished, while black tea is mainly fermented. Make something different.

1. The production process of black tea and green tea is different.

Black tea: fully fermented tea with a fermentation degree of 80 to 90%. The production process does not go through killing, but directly withering, kneading and cutting, and then carrying out complete fermentation, so that the tea polyphenols contained in the tea are oxidized into thearubigin, thus forming the dark red tea leaves and red tea soup unique to black tea.

The color of the dry tea and the brewed tea soup are mainly red, so it is called black tea. When black tea was first created, it was called "black tea". In the process of processing, a chemical reaction occurred in black tea, and the chemical composition in the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90%, producing new components of theaflavins and theaflavins.

The aroma substances increased from more than 50 kinds in fresh leaves to more than 300 kinds of compounds, and a part of caffeine, catechins and theaflavins were synthesized into delicious complexes, thus forming the quality characteristics of black tea, red soup, red leaves and sweet and mellow.

Green tea: It is made without any fermentation process

Tea leaves made from suitable tea tree shoots are used as raw materials and directly harvested through typical processes such as killing, rolling, and drying. The color of its dry tea and the tea soup after brewing, and the bottom of the leaves are mainly green, hence the name. The taste is fresh and mellow, refreshing and pleasant.

Due to different construction methods, it can be divided into fried cyanotic green tea made by stir-frying in a pot, such as Longjing and Biluochun, and steamed cyanotic green tea steamed at high temperature, such as Japanese sencha and gyokuro, the former has a strong aroma and the latter has a fresh and new green feeling.

2. Black tea and green tea have different appearances.

Black tea is red leaf red soup, which is a quality characteristic formed by fermentation. The color of the dry tea is dark and moist, the taste is mellow and sweet, and the soup color is red and bright. There are "Gongfu black tea", "black broken tea" and "small black tea" types.

Green tea is the most produced type of tea in China, which belongs to the unfermented tea category. Green tea has the quality characteristics of green leaf consommé. The new tea with good tenderness has a green color, the bud peak is exposed, and the soup color is bright.

Black tea and green tea are just the opposite, black tea is fully fermented, and green tea is unfermented.

Fermentation here refers to enzymatic oxidation, which is different from the fermentation of black tea.

The processing technology of black tea: picking, withering, rolling, fermentation, and drying The processing technology of green tea: picking, spreading, finishing, rolling, and drying are the processes that all teas have, because there are many varieties of black tea and green tea, so there will be differences in some processes.

The main production process of green tea is made by the four processes of picking, killing, rolling and drying, and it is divided into four categories: fried green tea, roasted green tea, steamed green tea, and dried green tea.

Green tea is made by machine drying and frying, while black tea is fermented and processed, and the two have different effects.

In terms of processing technology, black tea belongs to the fully fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling, fermentation, and drying.

Green tea belongs to the non-fermented tea category, which is made by using new leaves of tea trees, unfermented, and made by typical processes such as killing, kneading, and drying.

After fermentation, the tea polyphenols in black tea have a chemical reaction, which is reduced by more than 90%, and new components such as theaflavins and thearubigins are produced. Green tea, on the other hand, has not been fermented, so it retains many of the original components of tea, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins.

Because of the difference in the natural nutrients contained in these two types of tea, there is a difference in the efficacy and effect of tea between the two.

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Black tea is kneaded in a hot pan, while green tea is stir-fried, and heat is dissipated while stir-frying.

1. Picking.

bai: Picking is to use the index finger and the mu du finger to hold the middle of the young stem between the leaves, and use the elastic force of the two fingers to pick the tea leaves.

2. Athereal genus.

The fresh leaves of the ancient trees are dried in the sun, or the water of the fresh leaves is moderately evapotranspirated by hot air to reduce the moisture content of the cells, reduce their activity and remove the semi-permeability of the cell membrane, so that the leaves are soft, plastic, and easy to shape.

3. Rolling. The wilted tea leaves are placed in the kneading machine, so that they roll and form a curly shape, because they are subjected to kneading, so that part of the juice is squeezed out and adheres to the surface, so that it can be easily dissolved in the tea soup when brewing, and the degree of kneading of different teas is not the same.

4. Fermentation. The key to determining the quality, color and taste of tea. Fermentation begins by rolling, due to the pressure of rolling, leaf cells are damaged, polyphenols are damaged by mildew oxidation, polymerization is accelerated, and fermentation begins.

5. Drying (hair fire drying, foot fire drying).

Drying is the use of a dryer to dry and roll with hot air, so that its water content is less than 4%, which is conducive to storage and marketing, usually in order to make the inside and outside drying consistent.

The first stage: evaporate water, stop the mildew promotion effect, lose water quickly, and the water content of about 60% is reduced to about 47%, which is conducive to removing foreign odors, increasing temperature and increasing ventilation.

The second stage: shaping (rolling), the water content is reduced to about 18%.

The third stage: foot dry, water content of about 5%.

6. In this way, the delicious black tea is ready.

How to make bubble tea:

The materials that need to be prepared in advance include: black tea leaves (appropriate amount), ice cubes (appropriate amount) e68a84e8a2ad62616964757a686964616f31333433626532, honey (appropriate amount), granulated sugar (appropriate amount), non-dairy creamer (appropriate amount). The specific method is as follows:

1. Put tea leaves in the teapot first, pour boiling water to brew, 2 3 minutes (the brewing time must not be too long, too long tea soup will be bitter, and there will be no strong fragrance of tea). Ask.

2. Put more than half a glass of ice cubes in a shaker (or water glass).

3. Then add honey, sugar, and non-dairy creamer (non-dairy creamer can not be replaced by coffee mate, honey and sugar can be added according to personal taste).

4. Pour the brewed tea soup into the shaker (or water cup), cover the lid, hold it with both hands, and shake it up and down quickly for about 3 minutes (it must be shaken quickly, and foam will be produced by the friction of ice cubes and the effect of non-dairy creamer).

5. Pour it out, and the cold and refreshing foamed black tea is good.

Notes:

Black tea is not suitable for people:

1. Stone patients and tumor patients. Stone patients are generally not allowed to drink black tea.

2. People with anemia, mental breakdown and insomnia. The refreshing effect of black tea can make their insomnia worse.

3. People who are usually easily excited or sensitive, have poor sleep conditions and are weak. Because black tea has a good refreshing effect.

4. People with a hot stomach. Because black tea is a warm tea, it plays a role in warming the stomach.

5. People with thick tongue, bad breath, acne, and red eyes. Black tea is "hot", and people who are afraid of getting hot should not drink black tea.

6. People who are taking medication. Black tea can destroy the efficacy of the medicine.

7. Women who are menstruating, because menstruation will consume a lot of iron in the body, and the tannic acid in black tea will hinder the body's absorption of iron in food.

Black tea is made by fermentation. Green tea is made without fermentation, but is quickly stir-fried by pouring fresh tea leaves into a dark red iron pot. The chlorophyll of the tea processed in this way is not destroyed and becomes green tea.

Supplement: Black tea, black tea in English. In the process of processing, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred in black tea, and the chemical composition in the fresh leaves changed greatly, and the tea polyphenols were reduced by more than 90%, resulting in new components such as theaflavins and thearubigins.

The aroma substances were significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow. China's black tea varieties are most famous for Qimen black tea, which is the second largest tea category in China, black tea is a fully fermented tea, which is a tea refined by a series of technological processes such as withering, rolling (cutting), fermentation and drying. Withered is an important process in the initial production of black tea, and black tea is called "black tea" when it is first made. Black tea gets its name from the red color of the tea soup and leaves after the dry tea is brewed.

Chinese black tea varieties mainly include: Rizhao black tea, [1] Qi red, Zhaoping red, Huo Hong, Yunnan red, Yue Hong, Quancheng red, Quancheng green, Su Hong, Sichuan red, Ying Hong, Dongjiang Chuyunxian black tea, etc., especially Qimen black tea is the most famous, in 2013 Hunan Dongjiang Chuyunxian black tea won the "Chinese Tea Cup" special prize.