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Green tea is one of the unique tea categories in our country. It is a non-fermented tea. It is a product made with tea tree buds as raw materials, unfermented, and processed through typical processes such as curing, rolling, and drying. The quality of green tea is characterized by 'three greens' (green in appearance, green in soup, and green in the bottom of the leaves), high fragrance and fresh taste. The green leaves in clear soup are the common characteristics of green tea. The production and packaging process of green tea generally includes picking, withering, finishing, rolling, drying, refining and packaging. Picking Picking refers to the process of picking tea. There are strict standards for the picking of tea greens. The maturity and evenness of the buds and leaves, as well as the picking time, are all very important aspects that determine the quality of tea. Withering Fresh leaves are picked and spread on a clean utensil. The thickness should be 7-10 cm. The spreading time is 6-12 hours, and the leaves should be turned appropriately in the middle. When the moisture content of the fresh leaves reaches 68% to 70%, when the leaf quality becomes soft and leaves a fresh fragrance, it can enter the de-greening stage. The water content must be properly controlled: too low water content will cause water loss, and the leaves will dry and die, which will cause the taste of the finished tea to be thin; too high water content and no stirring will cause water accumulation in the fresh leaves, which will cause the tea to taste bitter. Finishing Finishing is a key process in the processing of green tea. High temperature measures are taken to dissipate leaf moisture, inactivate enzyme activity, prevent enzymatic reactions, and cause certain chemical changes in the contents of fresh leaves, thereby forming the quality characteristics of green tea and maintaining the color and flavor of the tea. If the temperature is too low during the curing process and the leaf temperature rises for too long, the tea polyphenols will undergo an enzymatic reaction to produce 'red stems and red leaves'. On the contrary, if the temperature is too high, the chlorophyll will be destroyed too much, which will lead to yellowing of the leaf color, and some even produce focal edges and spots, which will reduce the quality of green tea. Therefore, for fresh leaves of different grades and different seasons, there are different requirements for the curing time and temperature. It is necessary to master the principle of 'high temperature curing, combination of boring throwing, less stuffiness and more throwing, old leaves tender and young leaves old'. The leaves are dark green, the leaves are soft and slightly sticky, the stems are constantly broken, and the hands are squeezed into a ball, slightly elastic, the greenness disappears, and the tea fragrance overflows. When the requirements of ripeness, thoroughness and uniformity are reached, it will be out of the pot immediately. Let it cool immediately after it is out of the pot. It is best to use a fan to cool it down to quickly dissipate water, reduce leaf temperature, and prevent leaf color from turning yellow and producing a stuffy smell. Kneading After finishing, knead the tea leaves like kneading noodles. The main function of rolling is to properly destroy the leaf tissue (the damage rate of rolling leaf cells is generally 45-55%, the tea juice adheres to the leaf surface, and the hand feels lubricated and sticky), not only the tea juice is easy to brew, but also Resistant to brewing; reduce the volume to lay a good foundation for the dry shape; shape different characteristics. Kneading is generally divided into hot kneading and cold kneading. The so-called hot kneading is to knead the frozen leaves without stacking them while they are hot; the so-called cold kneading is to knead the frozen leaves after a period of time after they are out of the pot, so that the leaf temperature drops to a certain level. Older leaves have high cellulose content and are not easy to form into strips during rolling, and are easy to use hot kneading; high-grade tender leaves are easy to form into strips when rolling. In order to maintain a good color and aroma, cold kneading is used. According to the strength of rolling, it can be divided into: light rolling, the tea made by light rolling becomes a strip shape; medium rolling, the tea made by the medium rolling becomes a hemisphere; the heavy rolling, the tea made by the heavy rolling becomes a global shape. Drying The drying process of green tea is generally dried first to reduce the water content to meet the requirements of pan frying, and then frying. The main purposes of the drying process are as follows: 1. Make the leaves continue to change the contents on the basis of curing, and improve the internal quality; 2. Arrange the cords on the basis of twisting to improve the appearance; 3. Discharge excessive moisture to prevent Moldy, easy to store. Finally, the dried tea must meet safe storage conditions, that is, the moisture content is required to be 5-6%, and the leaves can be crushed by hand. Packaging The electronic scale green tea packaging machine is developed with double-excitation packaging equipment, which makes the packaging more exquisite and the tea storage time is longer, so that the brand awareness of tea enterprises is higher, and green tea is promoted to enter the international market.
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