What is the production process of green tea?

The production technology of green tea is: picking, deactivating enzyme, rolling, simple treatment, frying, grading packaging and so on.

1, pick up the goods

The key link of green tea production is picking. In China, tender, tender and fat buds are generally used as raw materials, and the picking time is generally between April and May. You need to choose neat, fresh and staggered bud leaves when picking.

2, fixed

The picked buds and leaves should be treated immediately. Immobilized tea can keep the nutrients of tea from being oxidized and decomposed, and keep the characteristics of long-term preservation and fresh and refreshing feeling. There are several methods for fixing enzymes, such as steaming, frying and baking, among which steaming and frying are the most commonly used methods. Steaming green is to treat tea with high-temperature steam, and frying green is to fry the picked tea. It takes only a few tens of seconds to fix the enzyme, but the temperature and time are carefully controlled, otherwise the quality of tea will be affected if the enzyme is not in place or excessive.

malaxation

The purpose of rolling is to change the shape and structure of tea, which also has a very important influence on the quality of tea. The kneading time can be adjusted according to different tea leaves and quality requirements, generally 15-40 minutes. The purpose of rolling is to break the epidermis of green tea and release enzymes, which is beneficial to the enzymatic process, and then the germ expands and enriches the smell while showing the required shape. After rolling, it is usually dried for the first time to dehydrate it initially to prevent the tea from self-heating deterioration.

4, simple processing

Tea leaves have a certain moisture content and fermentation ability after fixation and rolling. Therefore, according to the processing technology and quality requirements of various teas, simple post-processing includes various intermediate operations, grading, rewinding and drying. Can stabilize and improve the quality of tea.

5. Fried dry

Because of the high water content of tea, there are certain risks in quality and preservation. Dry frying can reduce the water content of tea to about 5% and achieve the purpose of natural preservation. Frying can be divided into manual frying and mechanical frying. Artificial frying can not only slow down the frying speed, but also make the water content of tea even and the quality controlled properly. The machine frying time is shorter and the efficiency is higher, but the temperature and time should be controlled well, so as not to make the tea too dry and affect the taste.

6. Graded packaging

Tea is divided into different grades, and different brands are processed and packaged according to different quality requirements to ensure quality. Green tea packaging generally uses packaging materials with good oxidation conditions. Such as aluminum cans, fresh-keeping bags, vacuum bags, etc., to maintain the aroma and taste of tea.