The withered tea leaves are moved back and forth in a bamboo sieve, so that the edges of the leaves are rubbed, the cells at the edges of the leaves are destroyed, and the polyphenols in the leaves are gradually oxidized under the action of mold, forming the unique quality of tea leaves. Shake the green light first and then the heavy light, so as not to break the stems and leaves and cause green death.
To shake the green, we must master the principle of "step by step". The rotation speed of shaking leaves increases gradually from small to large, the strength increases gradually, the spreading leaves increase gradually from thin to thick, the time increases gradually from short to long, and the fermentation increases gradually from stone. Fresh leaves are tender and full of moisture, suitable for sun exposure and less shaking, while fresh leaves are thick and old, suitable for light sun exposure and more shaking.
Spring tea has low temperature and high humidity, and is suitable for drinking after shaking summer tea in summer, with high temperature. Tea should be gently shaken in autumn and winter to achieve "Sanqiu", that is, autumn color, autumn taste and autumn taste. In short, all you have to do is "spring tea disappears, summer heat wrinkles, and autumn tea stays steady."
Extended data
Other terms of tea-making technology
1, fixed
It is to treat fresh tea at high temperature to make it soft, keep green, and lose some water, which is convenient for kneading.
Step 2 knead
The water content of tea is 60%, which is suitable for setting; Increasing leaf temperature can enhance the plasticity of kneading.
3, boring pile
The tea leaves fried in the pot are covered with cloth and stuffy yellow.
Step 4 ferment
The key to determine the color, aroma and taste quality of tea. Fermentation begins with kneading dough. Due to the pressure of kneading dough, leaf cells are destroyed, polyphenol mold is destroyed in promoting oxidation, polymerization is accelerated, and fermentation begins. The initial fermentation temperature is 32℃ ~ 40℃. Late 15℃ ~ 18℃. In the early stage of fermentation, the oxidation rate is high, so it is necessary to provide sufficient oxygen and good ventilation indoors.
Baidu Encyclopedia-Shake Green
Baidu encyclopedia-making tea