1. Immobilization: It is the most important step in green tea technology and plays a decisive role in the quality of green tea. Immobilization is to destroy the activity of enzymes in tea by high temperature, and to prevent the possibility of tea from continuing oxidation. From the appearance, the leaves have not turned red. At the same time, the moisture in the leaves is evaporated, which makes the leaves soft and prepares for kneading.
2. Kneading: It is a process of shaping the shape of green tea. Under the action of external force, the leaves are crushed and lightened, rolled into strips, and the volume is reduced, which is convenient for brewing. At the same time, tea juice overflows and adheres to the surface of leaves, which also plays an important role in improving the taste concentration of tea. The rolling process of making green tea can be divided into cold rolling and hot rolling. The so-called cold kneading is to spread the green leaves and roll them up; Hot rolling is to roll the leaves while they are still hot, and don't scatter them.
3. Drying plays a role in shaping tea, fixing tea quality and developing tea fragrance. In the drying process of green tea, it is usually dried first and then fried. Because the water content of the twisted tea leaves is still very high, if fried directly, lumps will quickly form in the pot of the frying machine, and the tea juice will easily stick to the pot wall. Therefore, tea leaves should be dried first to reduce the water content to meet the requirements of pot frying.