Tea has a production process, and isn't every tea in these processes the same? In fact, some teas are lightly fermented, some teas are fermented, and some teas are non-fermented teas, so different tea making processes are different. Is it true that all the teas are suitable for this step--what, what effect does rolling have on tea and what role it plays.
Pu'er tea, picking fresh leaves from the tree, after a series of production techniques, there is a step after the fixation, that is, the leaves must have a certain degree of twist. Why? In fact, it is a technology that requires experience. For example, if you want to have a strong soup, you should be strong and take a long time. For example, a tea that has been fragrant is not suitable for severe sputum. However, rolling is necessary. Most of the raw teas are supplemented with different degrees of rolling according to the characteristics of their own tea green. And many small teas, in order to make the leaves intact, often have the problem of insufficient enthalpy. Moderate roller can stimulate the contents of the tea to make it suitable for subsequent transformation.
The main purpose of the cockroach is to force the blade to break, the cell wall is broken, some tea juice is exuded, and the surface viscosity of the tea leaf is increased, and the concentration of the water-soluble substance of the tea is adjusted, thereby affecting the concentration of the tea when it is finally brewed.
For the old leaves of the thick branches, due to the high degree of leatherification, even if heavy rolling is used, the shape of the tea leaves cannot be greatly changed.
For the medium-strong grade of tea green, the control of the strength of the dragonfly is more artistic. If the fragrance is high, it will be light, and if it is rich, it will be heavy.
For the young leaves of the bud tip, it is not suitable for how to kneading.
Finally, the role of Kneader is to precipitate the cell liquid of fresh leaf cells, tea polyphenols and other substances, forming a layer of tea juice on the surface of the tea, increasing the viscosity of the surface of the tea, which is conducive to later transformation, and ultimately affects the concentration of tea soup.
But not all teas are suitable for twisting, tea buds are too fresh, but rolling will cause damage, so that the tea buds are incomplete and the connotation material is seriously lost; too much aging leaves, kneading have little effect on it, only the leaves are broken, It does not enhance the taste; therefore, only the fresh leaves at the right time, after the roller, can guarantee the later transformation, and at the same time make the taste of the tea soup even better.
Nowadays, the DELI tea rolling machine has greatly improved the production efficiency and provided a convenient foundation for the other processes.
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