In the process of tea processing, what are the effects of different tea-making techniques and steps on the color, aroma and shape of tea?

First of all, picking tea leaves is the first step in the process of making tea. The so-called clever woman cannot cook without rice. Without good raw materials, no matter how skilled the tea maker is, he can't make good tea. The picking standards of the six teas are different. Generally speaking, generally speaking, green tea will pay attention to picking tea leaves before the Ming Dynasty. The buds should be as tender as Harrison, and it is best to pick only buds. However, there are exceptions, such as Luan Guapian and Taiping Monkey Kui, which all require picking ripe fresh leaves. Black tea generally needs to be picked tender. The picking standard of white tea varies according to different grades. The higher the grade, the more tender the tea leaves are when they are picked. Both oolong tea and black tea pay attention to picking ripe fresh leaves. ? Fixing green tea is a main process of making green tea. The purpose of green tea inactivation is to kill the activity of enzymes in tea by high temperature, so that fresh leaves will not continue to oxidize and maintain the quality characteristics of green tea dry tea and green soup.

Withering is the process of fresh leaves flowing in water. Simply put, it is to evaporate some water from fresh leaves, and then the leaves will become softer. Generally, the next step after withering is rolling. If the fresh leaves are not withered, they will be brittle in the process of kneading, which will affect the appearance and quality of tea. Kneading is the process of tea forming. When rolling, the tea leaves are continuously rubbed by hands in different ways, so that the tea juice overflows the surface of the tea leaves, which is convenient for subsequent brewing. At the same time, rolling can reduce the volume of tea, which is convenient for carrying and brewing.

Fermentation is the key link to form the quality characteristics of black tea. Fermentation is the use of enzymes in the air to promote the chemical changes of tea polyphenols and oxygen in tea and generate new substances beneficial to human body. Thearubigins will be produced in the process of black tea fermentation, and thearubigins will make the tea soup of black tea bright and red. In addition, after oxidation, the tea polyphenols in tea are greatly reduced, and the sense of convergence brought by tea polyphenols to tea soup is also greatly reduced, so that tea soup will be smoother to drink. The fermentation process of black tea and oolong tea is similar to that of black tea, except that the enzymes in the fermentation process are all from the tea itself, and the fermentation degree is lower than that of black tea. ? Shaking green (making green) is a unique process of oolong tea, and it is also the key process of making oolong tea. When shaking green, the withered tea leaves are thinly spread on a bamboo screen, and then the screen is shaken, so that the tea leaves collide with each other, the leaf edge cells are broken, and contact with oxygen in the air, resulting in oxidation. Formed the unique quality characteristics of oolong tea, that is, the leaves with red edges and green hearts, which is what we usually call red edges and green leaves. This quality feature is more obvious in Tieguanyin made by traditional methods.

Drying is the last process in the process of making tea. The purpose of drying is to further evaporate the water in the tea, so that the tea can reach the specified dryness, and the quality is stable and not easy to deteriorate. In addition, the aroma of tea can be improved by baking during the drying process.