How is the tea twisted?

The purpose of kneading is to make the initial shape, and the second is to make the leaf cells broken to improve the flavor concentration of the finished tea. In green tea processing, in addition to a few famous green tea, kneading is generally an indispensable process. The technical points of kneading are: ① "old leaves hot kneading, young leaves cold kneading". Old leaf quality is poor, in the case of high leaf temperature, plasticity is good, hot kneading is conducive to strip. Young leaf quality is good, killing the leaf cooling kneading, is conducive to maintaining a good color and aroma. Pressurization mastery "light, heavy, light". In order to prevent the tea loose and flat strip of broken tea, pressurized to follow the "first light and then heavy, gradually pressurized, alternating light and heavy, and finally not pressurized" principle. Generally, the ratio of pressurizing and loosening time is 2:1 or 3:1, such as pressurizing for 10 minutes, loosening pressure for 5 minutes, or pressurizing for 15 minutes, loosening pressure for 5 minutes. ③The kneading time and the amount of leaf casting should be appropriate. Kneading time of young leaves can be relatively shorter, the old leaves should be longer; the amount of leaf casting and kneading cylinder volume is closely related, due to the young leaf capacity is significant, the old leaf capacity is small, the young leaves can be appropriate to cast more, the old leaf less cast. Take fried green tea as an example, using 55-type kneading machine, first and second level of fresh leaves, the general amount of leaf casting in 30-35 kg, kneading 40-45 minutes. The degree of kneading requirements into the strip rate of 80% or more, leaf cell tissue destruction rate of 45% to 55%.