Where can I learn the technique of processing green tea

The process of green tea production includes picking, fresh leaf spreading, fresh leaf killing, rolling, drying, etc.

1. Picking

Tea leaves are picked during the Spring Festival or picking season.

2. Fresh leaves are spread

After the fresh leaves are harvested, they should be spread in time, and they can be spread in batches by using indoor natural paving, withering troughs, and green spreading machines, with a thickness of 2-5cm, a time of 2-6 hours, and a water content of 70-72, and the leaf color becomes darker, and the tea fragrance is initially revealed.

3. Fresh leaves

High temperature finishing, first high and then low. The so-called high-temperature killing is to raise the leaf temperature to 80 (pot temperature 250-300) in a short period of time, and keep it for 2-4 minutes, completely destroy the activity of the fresh leaf in the friendly enzyme, and at the same time emit grass gas and develop tea aroma. In the late stage of finishing, the temperature can be appropriately lowered to prevent the bud tips and leaf margins from being burnt, and further killed to evaporate the water to an appropriate extent.

4. Kneading

Rub it repeatedly with your hands, similar to kneading dough. When the tea leaves are kneaded into a ball and the tea leaves are cold, the kneaded tea leaves are scattered, and the tea is over. Put the kneaded tea in a hot pan and stir-fry again.

Again, use both hands to turn back and forth until the tea leaves are fully heated, and then put them out and rub them. Repeat the stir-frying and rubbing process 5 times to make good tea.

5. Drying

After five hail rounds of repeated frying and rubbing process, put the last rubbed tea into a hot pot and turn it back and forth for five to ten minutes. Finally, extinguish the open flame and dry it with the embers in the stove.

Hello dear, it is a pleasure to serve you. The processing process of green tea is as follows: 1. Killing, which is to destroy the activity of enzymes in fresh leaves, stop the enzymatic oxidation of tea polyphenols, and maintain the characteristics of green tea and green leaves.

2. Kneading, kneading is to destroy the leaf cell tissue, so as to facilitate drying and shaping or frying. 3. Drying, drying is to fix the shape of tea and develop the aroma of tea. The drying method is divided into fried green and baked green, fried green and baked green also have a lot of sock process, strictly through these processes to produce a good green tea with uniform shape, high and lasting aroma, strong taste and mellow.

Gear Mengkai.

Summary. The principle of primary processing of green tea is to use high temperature to kill green, destroy the activity of enzymes, prevent the oxidation of polyphenolic compounds under enzymatic action, prevent the production of red stems and red leaves, and maintain the quality characteristics of clear soup and green leaves. Pot-type finishers, drum finishers or trough finishers can be used for finishing, but no matter what kind of killer is used, the appropriate standard for killing greens is the same.

The moisture content of the green leaves is required to reach 58-64%, the leaf color changes from bright green to dark green, the surface luster disappears, the nose smells without the smell of grass, and it is slightly fragrant.

The original burial process of green tea is to use high temperature to kill green, destroy the activity of enzymes, prevent the oxidation of polyphenol liquid bridge compounds under enzymatic action, prevent the production of red stems and red leaves, and maintain the quality characteristics of clear soup and green leaves. Pot-type finishers, drum finishers or trough finishers can be used for finishing, but no matter what kind of killer is used, the appropriate standard for killing greens is the same. The moisture content of the green leaves is required to reach 58-64%, the leaf color changes from bright green to dark green, the surface gloss disappears, the nose smells without the smell of grass, there is a slight fragrance, the hand holds the leaf soft, tightly grips into a clump, and the stems are constantly folded.

There are many varieties of machinery and equipment for tea production, mainly including: fresh leaf grading machine, silage machine, withering equipment, fermentation equipment, killing and destroying green machine, kneading machine, de-block screening machine, dryer, frying dryer, kneading and cutting machine, arranging machine, quhao frying dryer, flat tea frying and restructuring machine, fine kneading machine, oolong tea green equipment, fragrance machine, brick tea pressing machine, transportation machinery, etc. Each category can be further divided.

For example, the finishing machine can be further divided into drum killing machine, pot killing machine, trough killing machine, steaming machine, microwave killing machine, steam heat killing machine, hot air killing machine, etc.

The main processes of green tea are:

Killing: Destroy the activity of oxidase in tea with high temperature, inhibit the oxidation of polyphenols and other substances in fresh leaves, and stabilize the color and aroma of tea. The methods of killing green include fried green, baked green, steamed green, sun-dried green, etc., mainly fried and baked.

Kneading: The leaf cells in the tea are crushed to make the tea juice easy to leach and change the shape of the tea leaves.

Drying: Let the tea dry, so that the water content in the tea is 3% 5%, so as to facilitate the preservation of the tea. The drying methods are: frying, drying, and drying, mainly frying and drying.