2 green tea 1, enzyme immobilization

Immobilization plays a decisive role in the quality of green tea. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, the oxidation of polyphenols is stopped, and the leaves are prevented from turning red; At the same time, some water in the leaves is evaporated, which makes the leaves soft and creates conditions for kneading and shaping. With the evaporation of water, the low-boiling aromatic substances in fresh leaves evaporate and disappear, thus improving the aroma of tea. Step 2 stir-fry

Due to the different mechanical or artificial forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long fried green, round fried green and flat fried green. Step 3 get a tan

It was dried by the sun. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces, with less output. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan. Step 4 knead

Kneading is a process of shaping the shape of green tea. Using external force, the leaves are crushed and lightened, rolled into strips, reduced in size and convenient for brewing. dry

The purpose of drying is to evaporate water, tidy up appearance and give full play to tea fragrance. There are three drying methods: sun drying, frying and drying. 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.