What is the drying temperature of green tea ? What is the role of its production process ?
The initial baking temperature of green tea is 110℃~120℃, the thickness of the leaves is 1~2cm, and the water content is 18%~25%. The tea leaves are thorny and feels moderate. The coolness is cool and the moisture is restored by 0.5~1h. After the leaves are softened, you can rebake them.
The temperature is 80℃~90℃, the thickness of the leaf is 2cm~3cm, dry until the moisture content is less than 7%, and immediately drain the machine to cool down.
production process of green tea
1. finishing
finishing is the core process of green tea, plays a decisive role in the quality of green tea, and is also the first process in the production process of green tea.
At present, except for a few famous green teas still retain the manual finishing, most green teas have been completed by mechanical finishing. The main methods for green tea to complete green tea include fried green , steamed green, microwave, hot air, etc.
Fried green mainly includes continuous rollers, intermittent rollers, pot-type finishing, etc., among which continuous rollers are the most commonly used. In recent years, steam, hot air, microwave and other methods have also been widely used in green tea.
2, , Rolling
Rolling is the process of green tea shaping shapes. In green tea processing, there are only a few green teas in that do not require this step , and the rest of are essential steps .
(1) The purpose of Rolling
is to use external force to gently knead the leaves, roll the tea strips tightly, reduce the volume, and facilitate storage; lay a good foundation for the formation of the shape of green tea; appropriately destroy the leaf tissue and to break the cells , , squeeze the tea juice out of , , to attach it to the surface of the leaves , , is easy to brew and dissolve in the tea soup, increasing the concentration and taste of the tea soup.
(2) Rolling method
There are two types of rolling operations in green tea processing: manual rolling and mechanical rolling. At present, except for some famous green tea rolling, most of them are mechanical rolling.
(3) Rolling process
Rolling process for making green tea can be divided into cold kneading and hot kneading.
cold kneading, that is, the green leaves are cooled and the tender leaves should be kneaded cold to maintain the yellow and green soup color and the tender green leaves bottom ;
hot kneading, which is the red leaves to make the green leaves while it is hot but not cool. Old leaves should be kneaded hot, which is conducive to tightening the ropes and reducing breakage.
3, , 1, dry
1 The purpose of drying is to evaporate the moisture, sort the shape, and make the tea fragrance fully evaporate. There are three methods for drying: drying , , and drying. The drying process of green tea is usually first dried and then fried. The water content of the tea leaves after kneading is relatively high. If fried directly, the tea leaves can easily form a ball in the frying dryer, and the tea juice will stick to the wall of the pot. Therefore, the tea must be dried first to reduce the water content of the tea to the requirements of stir-frying.
Summary Green tea is not fermented tea. The process seems simple, but in fact it is the exquisiteness of layers of craftsmanship, so the natural substances in fresh leaves are retained more.
The distinctive feature of green tea is clear soup and green leaves, which has a refreshing taste.
