The types of green tea are classified according to different fixing and drying processes. In the previous Green Tea Family, we have talked about the classification of green tea in detail: fried green tea, baked green tea, sun-dried green tea and steamed green tea. No matter which of the above drying methods is used later, the direct purpose of green tea deactivation process is high temperature deactivation. The main components that affect the color of tea are pigments, including chlorophyll and carotenoids. In the process of enzyme fixation, chlorophyll can be converted into "pheophytin", which is brownish green or dark brown. Once the conditions are sultry, this transformation will be faster. Therefore, tea must be spread in time to cool down quickly and keep its original natural yellow-green color. If you encounter dark brown green tea, it is probably caused by untimely cooling or excessive cooling after fixation. The modeling of tea leaves is completed in the process of enzyme fixation, and the moisture in fresh leaves is removed at the same time. When fixing green, the buds, leaves and stems of tea must be synchronous and uniform, and all buds, leaves and stems must be killed thoroughly, but not completely. Beautiful green tea tastes smart, has tension and texture, and a bowl of throat kisses moistens six bowls of fairy flavor. On the other hand, inferior green tea is mentally retarded and nobody cares about it, which is the saying "dead green".
Tea polyphenols are lively and energetic. It not only affects the color of tea, but also determines the taste of tea. Chlorophyll and tea polyphenols, two guys who decide the color of dry tea, are very critical to the basic quality characteristics of tea. Tea polyphenols, in particular, cannot create conditions for moist heat oxidation, and must be prevented from reacting with polyphenol oxidase. Let's give a simple example. In the summer morning, you make a cup of Biluochun, but you go out for a day because of an emergency. When you come back at night, Biluochun, which was originally light green, turns into a yellow blush soup. Or you have poor patience, boiling water makes Biluochun, and then it turns yellow, red and ripe. This phenomenon is the problem of finished tea brewing technology. You only need to adjust it slightly, and the water temperature is about 75 degrees, so you can make good tea. The key problem is that the enzymatic reaction of tea polyphenols can not occur in the process of enzyme fixation. It turns out that tea polyphenols and oxidase are distributed in different rooms of fresh leaf cells, separated by a plasma membrane, which is these two quiet handsome guys. But tea must be tangible, colored, fragrant and tasteful, must be kneaded, and must be exquisite. This will inevitably damage and destroy the integrity of cells to varying degrees, and energetic tea polyphenols and shy enzymes will inevitably contact each other. The enzyme is protein, which loses its original activity when it is solidified and denatured at a high temperature of more than 80 degrees. Well, the purpose of high temperature enzyme inactivation has been achieved, and the "clear soup green leaves" of green tea are all normal.
The dried strips of fried green tea are relatively tight, yellow and gray in color, and there will be hair shedding, which is caused by excessive stress in the process of green tea deactivation. Compared with fresh and mellow roasted green tea, the aroma of roasted green tea in Gao Shuang is more intense. "Three greens" are the characteristics of steamed green tea. Dry tea is green, soup is green, and leaves are green, which is particularly practical.