What is the function of tea leaf rolling: rolling, one of the tea making processes, most tea making processes have this process, the so-called rolling can be understood as two actions, one is tea kneading, tea kneading even if the tea leaves are formed into strips, one is twisting, twisting can The tea cells are broken, and the tea juice is squeezed out, so that the tea juice is attached to the surface of the tea bar, which increases the viscosity and is conducive to the formation of the shape of the tea leaves.

In addition to shaping, the function of rolling is mainly to cause cell breakage and overflow of tea juice. The overflowed tea juice adheres to the surface of the formed leaves. After drying, the color and taste can be brewed by brewing. Therefore, kneading is a necessary process for making all kinds of tea (except white tea).

The function of tea rolling is to make the tea leaves into strips, and the second is to break the cells in the tea leaves, and the tea juice overflows and adheres to the surface of the tea leaves, which is beneficial to increase the concentration of the tea soup, which is also the reason why the tea leaves the soup quickly. The heavier the tea leaves are, the less resistant the tea leaves are to foaming.

There are two common methods of kneading, manual kneading and mechanical kneading. At present, except for some famous tea processing, which still retains a small amount of manual rolling, most of them have achieved mechanized operations.