Green tea production process

The production process of green tea is divided into three steps: enzyme fixation, rolling and drying:

1, fixed

Taking high temperature measures, the contents of fresh leaves are rapidly transformed, which destroys the tissues of fresh leaves and then destroys the activation of enzymes. Then, under the action of non-enzymatic reflection, the contents form the quality characteristics of color, fragrance and taste of green tea. Therefore, the most important purpose of fixing green is the fresh leaf shape formed by external factors through the initial changes of internal factors.

Step 2 knead

Kneading can be understood as two actions, one is to knead the tea leaves into strips, and the other is to crush the tea cells and squeeze out the tea juice, so that the tea juice adheres to the surface of the tea leaves, which increases the viscosity and is beneficial to the formation of tea leaves. In this way, the area of tea leaves is reduced and rolled into strips. It is not only convenient for brewing, but also plays an important role in improving the taste concentration of tea.

dry

The first purpose of drying is to destroy the enzyme by high temperature and prevent the oxidation of the enzyme; Second, the water evaporates and the tea strips are tightened, so that the crude tea is fully dried, non-enzymatic oxidation is prevented, and the quality is maintained; The third is to emit green smell to further improve and play the aroma. In the drying process, thermalization is dominant.

Extended data:

Value efficacy

1, anti-aging. It is helpful to delay aging. Tea polyphenols have strong antioxidant and physiological activity, and are free radical scavengers in human body. Studies have proved that 1 mg tea polyphenols is equivalent to 9 micrograms of superoxide dismutase in scavenging excessive free radicals harmful to human body, which is much higher than other similar substances.

2. Suppress diseases. Tea polyphenols can inhibit cardiovascular diseases and play an important role in human fat metabolism.

3, anti-carcinogenic. Tea polyphenols can block the synthesis of carcinogens such as ammonium nitrite in the body, which can directly kill cancer cells and improve the immunity of the body.

4. Anti-virus bacteria. Tea polyphenols have strong convergence, obvious inhibition and killing effects on pathogenic bacteria and viruses, and obvious anti-inflammatory and antidiarrheal effects. Many medical units in China use tea preparation to treat acute and chronic dysentery, amebic dysentery and influenza, and the cure rate is about 90%.

5, beauty and skin care. Tea polyphenols are water-soluble substances, which can remove greasy face and astringe pores, and have the effects of disinfection, sterilization, anti-aging and reducing the damage of ultraviolet rays in the sun to the skin.

6, refreshing. Caffeine in tea can stimulate the central nervous system of human body, enhance the excitement process of cerebral cortex, and has the functions of refreshing the brain, clearing away heart fire and calming the nerves. It also has a certain effect on relieving migraine.

Baidu encyclopedia-green tea