Green tea is a world-famous drink. It contains nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids and vitamins. Therefore, it is deeply loved by people all over the world. After the green tea leaves are picked, they need to go through many processes before they can be eaten by people. The following content introduces the production process of organic green tea.
The production process of green tea
The production process of fresh green tea can be simply divided into fixing, twisting and drying. One of the most critical steps is fixation. After fresh tea leaves are processed, the enzyme activity in the leaves will be reduced to prevent the leaves from turning red.
fixed
Color fixation plays an important role in the quality of healthy green tea. At high temperatures, the enzymes in fresh tea will be destroyed, thereby inhibiting the oxidation of polyphenols, and keeping the tea green for a long time. At the same time, the water in the tea will evaporate at high temperatures, making the tea soft and preparing it for the next process. As the water evaporates, the aromatic substances in the fresh tea will also volatilize, thereby improving the taste of the tea.
Twisting
Twisting is a process of shaping green tea. Under the action of external force, the leaves will be twisted and become lighter and smaller, making it easier to brew green tea. At the same time, part of the juice in the tea will be squeezed out and attached to the surface of the tea, making the tea more mellow and mellow. Twisting can be divided into cold twisting and hot twisting. Tender green tea is more suitable for cold twist processing to keep the tea bright. Old green tea is more suitable for hot twist processing to reduce the amount of broken tea.
drying
The final process of processing leaf green tea is drying. Drying is to evaporate the water in the tea leaves, sort out the shape of the tea leaves, and fully release the aroma of green tea. Drying can be divided into baking, frying and sun drying. For green tea, it should be roasted first and then fried. This is because green tea still has some moisture after being twisted. If the frying process is used directly, the water in the green tea will accumulate in the pot, causing the tea leaves to stick to the pot wall. Therefore, before frying, you need to use a dryer to remove part of the water in high-quality green tea. In addition, sun-dried green tea can be stored for a longer period of time.
After the above process, green tea can be packaged and sold all over the world. The traditional tea making process is very complicated. The traditional tea-making technology has a history of many years, and the earliest green tea processing technology can be traced back to the 8th century AD. In order to preserve the taste of green tea as much as possible, workers need to spend a lot of energy
