Green tea fixation plays a pivotal role in the production process of green tea, which can be said to be the key to determining the value of green tea. If the fixation is not good, then the best quality raw materials will be useless. If the fixation can be done just right, the lower quality will have a good value for money.
Why does the green tea fixation process have such a magical effect?
Let’s first look at why green tea needs to be enzymatic. In fact, not only green tea needs to be fixation, but Pu’er tea needs to be fixation as well. The main functions of tea fixation:
1. Decompose an appropriate amount of polyphenolase in tea with high temperature to prevent or control the enzymatic reaction in the later stage of tea, that is, self-fermentation. For most green teas, it is to minimize the transformation of the tea in the later stage and maintain its freshness. For Pu-erh tea, it is to control the self-fermentation speed of the tea in the later stage. The two are different. We focus on green tea. In order to decompose the polyphenolase in tea leaves as much as possible without frying the tea, it is necessary to control the temperature and time when roasting the tea. This is a very sophisticated technical job, and it takes many years of practice and experience to get it right. 
2. Another function of fixing the green is to add aroma to remove the grassy smell in tea leaves. This also requires accurate control of the temperature of the pot, just like a chef needs to accurately control the heat. Once there is a mistake, the tea in the pot will basically stop. For tea, good tea is only worth cabbage. price.
3. For green tea, it is also necessary to ensure that the color of the tea leaves is bright and not boring. If there is a deviation in the color, it will also have a great impact on the value of the tea.