Method for manually rolling tea leaves

Kneading is the second process in the drying process of traditional green tea. Through the action of kneading, the water-retaining leaves with approximate natural leaf shape are reduced in leaf area and rolled into a certain shape by manual or mechanical methods. Pu 'er tea is usually kneaded twice by hand. The initial kneading should be carried out after the tea leaves are fixed and spread to dry. After the tea leaves are basically in strips and the tea juice seeps out, the tea leaves are dried until the next morning, and then re-rolled to ensure that the thick and old branches and leaves in the tea leaves that are not easy to be rolled are tightly rolled into strips. Hand-cranking uses a special fence. The twisting technique requires arc, roundness, integrity, coherence and coordination, and the combination of rigidity and softness, so that the stress on the tea leaves is uniform and it is beneficial to strip.

Tea dehumidification

The time and intensity of kneading dough are closely related to the product quality. Knead for a short time and with great intensity, it is easy to separate the stem from the leaf and break it before it becomes a strip. Knead leaves can not reach a certain cell destruction rate, and it is not easy to keep the cords intact. Rub the tender tea, not too hard, the time can be extended, and it will be fine if you keep breaking. On the contrary, it is necessary to increase the intensity of rolling coarse old tea leaves, otherwise it will not meet the requirements of rolling into strips.