3. Kneading

Because the high temperature fixation kills the enzyme activity, the substantial chemical changes of the leaves during the rolling process are not large. The effect of rolling on the leaves is that the physical effect is greater than the chemical effect. Green tea requires resistance to brewing, so the degree of twisting of green tea is different from that of black tea. Green tea has a shorter rolling time than black tea, and has less pressure than black tea. Green tea rolling requires a certain cell damage rate under the premise of ensuring the appearance, that is, it must have a certain resistance to foaming.

4. Drying

The main influence on the chemical reaction during the drying process is temperature. Temperature is a condition for chemistry. Increasing temperature increases the energy of material molecules. Roasting increases the leaf temperature, increases the movement of water molecules, accelerates the evaporation of water molecules, and achieves the purpose of drying. Temperature also increases the energy of molecular movement of other chemical components and accelerates the reaction.

In the early stage of drying, the water content of tea is more, and the water content in the later stage is less. Therefore, the changes in the contents of tea under the combined action of water and heat in the early stage of drying are different from the changes in the later stage of dry heat.

Master the operating requirements of each machine, adjust the production rhythm, and complete these four important steps to maximize the quality of green tea.