Green tea is one of the unique tea varieties in China. It belongs to non-fermented tea. It is a product made from tea tree sprouts, without fermentation, through typical processes such as sterilization, rolling, and boring. The quality characteristics of green tea are "three greens" (green in shape, green in soup color, green in the bottom of leaves), high in flavor, and fresh in taste. The green leaves in clear soup are the common characteristics of green tea quality.
The green tea production packaging process generally includes greening, withering, greening, rolling, boring, refining and packaging
Mining is the process of picking tea. The picking of tea green has strict standards, the maturity of the buds and leaves, the degree of uniformity, and the time of picking are all very important links in determining the quality of tea.
After the fresh leaves are picked, they are spread on clean utensils with a thickness of 7-10 cm. It is appropriate to leave the leaves at the center for 6-12 hours. When the moisture content of fresh leaves reaches 68% to 70%, the leaf quality becomes soft, and when the fragrance is announced, you can enter the killing stage. In the meantime, it is necessary to grasp the right amount of water: too low water content causes water loss, and the leaves are dried to dryness, which will make the tea into a thin tasting;
Killing green is a key process in green tea processing. Fenqing adopts high-temperature measures to emit water in the leaves, inactivate the enzyme activity, inhibit enzymatic responses, and cause certain chemical changes in the contents of fresh leaves, and then form the quality characteristics of green tea, and adhere to the color and flavor of tea.
If the temperature is too low and the leaf temperature rises for a long time during the process of killing greens, the tea polyphenols will have an enzymatic response and "red stems and red leaves" will occur. On the contrary, if the temperature is too high, too much chlorophyll is damaged, which will lead to yellowing of the leaf color, and some may even cause scorching, spots, and reduce the quality of green tea. Therefore, with regard to fresh leaves of different grades and different seasons, there are different requirements for the time and temperature of killing the green. It is necessary to grasp the "high temperature killing green, combination of stuffing and throwing, less stuffing and more throwing, old leaves tender killing, young leaves old killing" guidelines. The green leaves are dark green, the leaves are soft and slightly sticky, the stalks are constantly broken, the hands are clumped, slightly elastic, the green gas disappears, the tea fragrance overflows, and it comes out of the pot when it reaches the requirements of ripeness, penetration and uniformity. Let it cool immediately after it is out of the pot. It is best to use a fan to cool it, so that it quickly distributes moisture, lowers the temperature of the leaves, and prevents the leaves from turning yellow and the smell of water.
After killing the greens, twist the tea leaves like kneading noodles. The main function of rolling is to properly damage the leaf arrangement (the damage rate of rolling leaf cells is generally 45-55%, the tea juice adheres to the leaf surface, and the hand feels smooth and sticky). Resistant to brewing; reduce volume to lay the foundation for frying and forming; characterize different characteristics.
Rolling is generally divided into hot and cold kneading. The so-called hot kneading is to kill the green leaves and twist them while they are still hot. The so-called cold kneading is to kill the green leaves and leave them in the pot. After a period of time, the leaves are rolled to a certain level. Older leaves have high cellulose content, which is not easy to form strips when rolled and easy to knead; high-grade tender leaves are easily formed into strips. In order to maintain good color and aroma, cold rolling is used.
According to the twisting strength, it can be divided into: lightly twisted, lightly twisted tea made into a strip shape; medium twisted, mediumly twisted tea made into a hemispherical shape; heavy twisted, heavyly rolled tea made into a global shape.
The boring process of green tea is generally dried first to reduce the water content to meet the requirements of frying pan, and then frying and drying. The main intentions of the boring process are: 1. Make the leaves continue to make the contents change and improve the internal quality on the base of killing the green; 2. Organize the cord on the base of the twist to improve the appearance; 3. Discharge excessive water to prevent Mildew for easy storage. Finally, the dry tea leaves need to reach safe storage conditions, that is, the moisture content is required to be 5-6%, and the leaves can be crushed by hand rubbing.