China green tea is typically produced by plucking the leaves of the Camellia sinensis plant, which are then processed to create the desired flavor and aroma. Here are the key steps involved in the production and processing of China green tea:
Plucking: The first step in producing green tea is to pick the tea leaves. The timing and method of plucking can have a significant impact on the quality of the tea. Typically, only the top two leaves and a bud are plucked, as these contain the highest concentration of flavor compounds.
Withering: After the leaves are plucked, they are spread out and allowed to wither for several hours. This process reduces the moisture content of the leaves and softens them, making them easier to roll.
Rolling: Once the leaves have been withered, they are rolled to break down the cell walls and release the flavor compounds. This can be done by hand or using a rolling machine.
Fixing: After rolling, the leaves are heated to stop the oxidation process. This is typically done by steaming or pan-firing the leaves. The heating also helps to further develop the flavor and aroma of the tea.
Shaping: The leaves are then shaped into their final form, either by hand or using a shaping machine. The shape of the leaves can affect the flavor and aroma of the tea.
Drying: Finally, the leaves are dried to remove any remaining moisture and preserve their freshness. This can be done using a variety of methods, such as sun-drying or using a drying machine.
Some key factors that can affect the quality of China green tea include the variety of the Camellia sinensis plant used, the timing and method of plucking, the climate and soil conditions where the tea is grown, and the skill and experience of the tea makers who process the leaves. Additionally, the processing steps themselves can have a significant impact on the flavor and aroma of the tea, with factors such as the duration of withering, the intensity of rolling, and the method of fixing all playing a role in the final product.
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