How is tea processed? What are the processing equipment for tea? The reason why tea is so delicious is to ensure strict quality control from the management of tea gardens. Making tea depends on what kind of tea it is Which of the six major teas should be done well in every link? After drinking tea, soaking is very important in the process of tea tasting. For the choice of tea set, it is necessary to control the water temperature and the soaking time of tea. Make it beautiful and delicious ... Tea processing is divided into three parts, namely primary processing, fine processing and blending processing. In recent years, tea processing has deepened and expanded in breadth and depth, resulting in health tea processing and other deep processing. Green tea is divided into three main processes: enzyme fixation, kneading and drying.

There are also some changes in drying, that is, the drum, dryer, wok and so on are combined into different drying procedures. The steamed green tea invented in the Tang Dynasty is rarely used in China at present, but the green tea produced after Japanese research and improvement is very popular. The primary production of black tea is divided into four processes: withering, rolling, fermentation and drying. The purpose of withering is to evaporate a proper amount of water, and the purpose of kneading is to destroy leaf cells and produce chemical reactions. Oolong tea production is divided into five processes: withering, enzyme fixation, enzyme fixation, rolling and drying. Greening is the most important process in oolong tea processing. It needs to shake the green tea several times and spread it out. I used to make oolong tea, which was really boring. It's really difficult to make tea, but I still like tea, haha. Green tea is the most important step in the processing of green tea, which plays a decisive role in the quality of green tea.

Immobilization is to destroy the enzyme activity of tea by high temperature and prevent the possibility of tea from continuing oxidation. From the appearance, the leaves will not turn red. At the same time, it can also evaporate the water in tea leaves, making them soft and easy to knead. After the wok is finished, we should master the principle of "combining vibration with boring, more vibration and less boring". Shake is to hold the leaves high, so as to facilitate the loss of water, the volatilization of grass gas, so that the faint fragrance spreads and diverges, and prevent the leaves from turning yellow. Stuffing leaves is to cover the leaves, so that the hot steam stays in the leaves for a short time, which quickly increases the temperature of the leaves, completely destroys the activity of enzymes, promotes the hydrolysis and transformation of related substances, kills the buds and leaves evenly, and avoids producing red stems and red leaves. Manual.

Hand-made, Longjing and black tea should all be hand-made. Hands know better than machines. Make tea. The machine is just an assembly line, and making tea is also a way, which makes no difference.