1. Tea is polluted in the production of tea
The processing environment is not clean. Tea leaves are easily polluted by dust, miscellaneous stems, soil, metal and other debris during picking and processing. In addition, there is pollution from packaging materials. During the picking and frying process, workers are also prone to contamination. The substances are brought into the tea leaves, resulting in turbidity of the tea soup.

2. Wrong processing technology
① After the fresh tea leaves are picked, they are not laid out in a timely or reasonable manner. The long and excessive stacking time directly leads to the loss of freshness of tea greens.
②In the process of greening tea, if the stir-frying is insufficient, the greening temperature is low, and the greening is not transparent, which will easily lead to too high water content and turbidity of the tea soup; Our company provides green tea fixation machines with different functions for customers with different needs. In the process of green tea fixing, the tea leaves can fully undergo enzymatic reaction to achieve the maximum fixing effect. In the process of green tea fixation, it is very important to master the appropriate green tea fixaiton time and temperature.
③In the kneading process, if the tea kneading method is too heavy, the tea cell breakage rate will be too high, and some of the small substances that are insoluble in water will also cause the tea soup to appear turbid.
 
3. Improper brewing
Improper brewing can also cause the tea soup to become cloudy.
Everyone’s brewing method seems to be the same, but in fact it is a little bit wrong, and it is a thousand miles away.
In the brewing of green tea, the main reasons for the turbidity of the tea soup are as follows:
Concentration is too high. The article “Research on the Precipitation Mechanism of Tea Soup” mentioned that the concentration of tea soup is too high, and it is easy to form “tea cheese” precipitation, which will lead to turbidity of the tea soup.
If the water is poured too hard or too fast, and the tea leaves are brewed directly, it is easy to cause the soup to become cloudy.
Soak for a long time. When brewing green tea, try to drink it right away. If the tea leaves are left in water for a long time, the tea polyphenols will be easily oxidized and discolored after being dissolved in hot water and contact with the air, which will also lead to aggravating the color of the soup, reducing the clarity and darkening.