What's the difference between several tea making processes: frying, baking and drying?

1. Stir-fried green tea: Due to the different mechanical or manual forces in the drying process, the finished tea forms different shapes such as long strip, round bead, flat fan, needle and spiral, so it is divided into long stir-fried, round stir-fried and flat stir-fried. Long-fried but refined, it is called eyebrow tea. The finished products have different colors, such as Zhenmei, Gong, Yucha, Needle Mei, Xiumei, etc., each with different quality characteristics. Ruzhenmei: The rope is tight and straight or looks like a lady's girl. The color is blue and cream, the aroma is high and fresh, the taste is strong and refreshing, and the soup color and leaf bottom are slightly yellow and bright; Gong Xi: This is a kind of round tea in long-fried green tea, which is called Gong Xi after refining. The appearance particles are similar to pearl tea, with uniform round knot and no broken tea, and the color is green and uniform, the aroma is pure, the taste is still strong, the soup is yellow-green, and the leaves are tender and uniform; Rain tea: originally a long tea separated from pearl tea, now rain tea is mostly obtained from eyebrow tea, with short and tight shape, even green color, pure aroma, rich taste, yellow-green soup color and tender and even leaf bottom; Round fried green: Round and compact in appearance. Due to different producing areas and processing methods, it can be divided into flat fried green, Quangang Bai Hui and Yongxi Huo Qing. Flat fried green: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, coarse tea was refined in Pingshui Town, Shaoxing, and the finished tea was round and firm as pearls, so it was called "Pingshuizhu Tea" or "Pingshui Tea", while coarse Chaze was called Pingchao Tea. Fried green: due to different origin and preparation methods, it is mainly divided into Longjing, Qiqiang and Dafang. Longjing: produced in Xihu District, Hangzhou, also known as West Lake Longjing. Picking fresh leaves is exquisite, and the buds and leaves are required to bloom evenly. Senior Longjing is particularly exquisite in workmanship, with the quality characteristics of "green color, fragrant smell, sweet taste and beautiful shape". Flag gun: produced in the surrounding area of Longjing tea area in Hangzhou and adjacent counties such as Yuhang, Fuyang and Xiaoshan. Dafang: produced in Shexian County, Anhui Province and adjacent areas of Lin 'an and Chun 'an, Zhejiang Province, with Laozhu Dafang being the most famous.

2. Baking green tea: drying in a baking cage. After reprocessing and refining, most of the roasted green tea is used as the tea blank of smoked tea, and its aroma is generally not as high as that of roasted green tea, and a few roasted green teas are of good quality. According to its shape, it can also be divided into strip tea, pointed tea, slice tea and needle tea. The main tea-producing areas must produce strip roast; Pointed tea and flake tea are mainly produced in Anhui, Zhejiang and other provinces and cities. Among them, the characteristic green baking mainly includes Huangshan Mao Feng, Taiping Monkey Kui, Tingxi Lan Xiang, Lu 'an Guapian, Jingting Green Snow, Tianshan Green Tea, Ancient Bamboo Purple Bamboo Shoots, Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Zhouxiabifeng and Nannuo Bai Hao. Such as Huangshan Mao Feng: produced in Huangshan, Shexian County, Anhui Province. The appearance is tender and slightly curly, the buds are full and even, and the edges are sharp. Shaped like a "sparrow tongue", it is golden and shiny, commonly known as ivory. The aroma is fresh and long, the soup color is apricot yellow and clear, the taste is mellow and fresh, and the leaves at the bottom of the leaves are blooming, rich and bright.

3. Sun-dried green tea: It is sun-dried. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces, with less output. The quality of sun-cured green tea is the best in Yunnan, which is called "Dianqing". Others, such as Qing Chuan, Qian Qing, Guiqing and Eqing, have their own merits, but they are not as good as Yunnan.

4. Steamed green tea: Steam fixation is an ancient fixation method in China. During the Tang Dynasty, it spread to Japan until now. But in China, it changed to frying from the Ming Dynasty. Steaming green is to destroy the enzyme activity in fresh leaves with steam, forming the "three green" quality characteristics of dry tea with dark green color, light green tea soup and green tea bottom, but the aroma is stuffy green and the astringency is heavy, which is not as fresh as pot-fried green tea. Due to the need of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; China fried tea is produced in Zhejiang, Fujian and Anhui provinces.