Why is the traditional green tea frying divided into three times?

Drying is the last step in the primary processing of green tea. The purpose of drying: First, further remove the water in tea, so that the water content of finished tea can meet the standard requirements and be convenient for storage. The second is to fix the shape and color, develop the fragrance and taste, and form the unique color, fragrance, taste and shape quality characteristics of green tea. The technical point of drying is to dry in stages, and dry and spread alternately. Generally, it is dried at least twice, and some are dried three, four or even five times. The drying temperature is generally high first and then low. Taking baking green tea as an example, the temperature of the first fire can be slightly higher, controlled at about 120℃ until the moisture content of tea leaves is 35% ~ 40%, and then the tea leaves are spread to room temperature and then baked for the second time. At this time, the temperature can be slightly lower, controlled at about 90℃, so as to avoid the smell of old fire or coke, and the tea can be baked until the water content drops below 7%.