1. Spreading and drying: Spreading and drying fresh tea leaves for a period of time makes some water in the fresh leaves lose, the color of the fresh leaves becomes darker, the leaves become softer and the plasticity of the tea leaves is enhanced. ?
Second, deactivation: it is the key process to form the quality of green tea. By destroying and inactivating the oxidase activity in fresh leaves at high temperature, some water in fresh leaves is evaporated, which makes tea soft and convenient for kneading and molding. It can be divided into four ways: manual inactivation, mechanical inactivation, steam inactivation and microwave inactivation.
Third, rolling: the purpose is to finalize the design, break the cell wall of tea and improve the taste concentration of finished tea. Kneading is the key technology to form various shapes of green tea. There are two ways: manual kneading and mechanical kneading.
The fourth is drying: it is the last process of tea processing. Further remove the water in the tea to make the water content of the finished tea meet the standard requirements; Another function is to fix the shape and color, develop fragrance and taste, and form the unique color, fragrance, taste and shape of green tea. There are three drying methods: sun drying, frying and drying.
After the above four steps, the processing of green tea is completed, and after critical screening and packaging, it can be listed to meet consumers.
Green tea is the first of the six major teas in China, with the longest history, the largest variety of colors, the widest distribution of producing areas and the largest output and consumption. Known as the "national drink." Green tea is a shrub or small arbor plant of Camellia of Theaceae, with natural appearance and green color. It is made of new leaves or buds of tea tree through the processes of deactivation, shaping and drying, and retains the natural substances of fresh leaves. Tea leaves are sharp and thin, and the surface is smooth; White flowers, small and polygonal; Flowering period: 65438+ 10-February of the following year. Green tea is named after its dry tea is green, its brewed tea soup is green and its leaves are emerald green. ?
Green tea is native to China and widely distributed in Henan, Guizhou, Zhejiang and other countries in China, as well as Japan, Thailand, North Korea and South Korea. Green tea likes humid and warm environment, and is not resistant to sunlight, high temperature and humidity. Suitable for planting in fertile and loose slightly acidic soil. The propagation methods of green tea mainly include sowing propagation and cutting propagation, and cutting propagation is generally used.