Processing Technology Picked fresh tea leaves must be processed in a timely manner and must not be piled up in layers to prevent the leaves from rot. Withering There are three main methods of withering: (1) Warming Withering: With artificial heating by electric heat and charcoal, the speed is fast and the efficiency is high, but if the heat is not well controlled, the quality is not easy to guarantee. (2) Indoor withering: Mainly in airy and light room. That is, evenly spread the tea leaves with bamboo mats, which takes 15 to 20 hours or so, and turns it evenly several times to evaporate the water by 50% to 60%. After the petiole and leaf buds are soft, the withering is completed. This method evaporates slowly and is easy to grasp. (3) Withering sunshine: Spread the fresh leaves on a bamboo mat or put it in the sun. It takes only 30 minutes in sunny days and the degree of softness in cloudy days. In short, the standard of withering is: leaf atrophy; rough stems lose water and soft, not easy to break; reduced green taste. Fixing Fixing green tea is a key measure to improve the quality of tea. The general requirement is to achieve a uniform penetration through suicide, and to master the principle of “high temperature, less leaves, and less speculation.†Hand-killed, usually with an iron pan, the width should be large, the pot temperature should be between 150 ~ 200 °C, the first high after the low, pan fried leaves once about 2 kg, machine processing doubled. Fixing the standard: Appearance leaf color from bright green to dark green, hand clinging to the tea slightly sticky, thick stems folded and constantly, green gas disappeared, there is tea flavor. Rubbing Kudingcha is usually buds coarse, large stems, and more use of heat rubbing. When rubbing with a slow fire with the fry along with rubbing, kneading must also be carried out on the hot stove, rubbing is generally used less. The hot kneading method is to roll the tea into a mass when the tea has a large adhesion force, forming it out of the pot, or grasping the main stem of each bud, forming a leaf shape or a leaf shape. It can also be rolled up into round or triangular shapes to make it exquisite and elegant. After being brewed, it can be restored to green, showing excellent taste, fragrance, taste and shape. It is required that the forming rate of young leaves is more than 80%, and the forming rate of over-aged bud heads is only 60% to 70%. dry After the fresh leaves are wilted, frozen, rubbed, and shaped, shake off the bamboo mats, squats, or shade on the drying field immediately. Do not be exposed to direct sunlight. When the leaves can be crushed and broken after the rough stem breaks, the moisture content of the tea leaves is 3% to 5%. At this time, the tea leaves dry. If it encounters rainy weather after collection, it must be slowly baked at low temperatures until it is dry. Ready-To-Eat Product,Seasoned Kombu Soybean,Seasoned Vegetables Korean,Pickled Vegetables Mixed DALIAN HAIBAO FOODS CO., LTD. , https://www.haibaoseafoods.com