The green tea we drink every day is made of the fresh leaves picked at high temperature, which kills various oxidative enzymes and keeps the tea green, and then is made by rolling and drying. The green leaves in clear soup are the common characteristics of green tea quality. . According to different methods of fixing and drying, it can be divided into the following categories:
A. Steamed green tea
Green tea made with steam is called steamed green tea. Its quality characteristics are "three greens", that is, the dry tea color is emerald green, the soup color is green, the leaf bottom is bright green, and the fragrance is clear and mellow.
B. Fried green tea
Stir-fried green tea gets its name from the fact that it is dried by frying. According to the shape, it can be divided into three categories: long fried green, round fried green and flat fried green. Long-fried green tea is shaped like eyebrows, also known as eyebrow tea. Yuanchaoqing is shaped like a granule, also known as pearl tea. Bianchaoqing is also known as Bianchao tea. The quality characteristics of Changchaoqing are that the ropes are tightly knotted, the color is green and moist, the fragrance is high and lasting, the taste is rich, the soup color and the bottom of the leaves are yellow. Yuanchaoqing has the characteristics of round shape like beads, high fragrance and strong taste, and resistance to foaming. Flat fried green products are flat and smooth, fragrant and mellow, such as West Lake Longjing.
C. Baked green tea
Most of the roasted green tea is used to make various scented teas, which are called tea blanks. The characteristics are that the shape is complete and slightly curved, the front seedlings are exposed, the dry color is dark green, the fragrance is clear and the taste is mellow, and the soup color is yellow and green at the bottom of the leaves.
D, drying green tea
Sun-green green tea is the raw material for making pressed tea. Such as brick tea, Tuocha, etc.
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