Fried green tea refers to the technique of withering tea leaves in the pot by using a small fire in the process of making tea leaves. Through artificial rolling, the water in the tea leaves evaporates quickly, blocking the fermentation process of tea leaves, and making the essence of tea juice completely retained. Fried green tea is a big leap in the history of tea.

Fried green tea because of the green tea drying method used to fry the name. According to their appearance, they can be divided into three categories: long fried green, round fried green and flat fried green. Long fried green looks like eyebrows, also known as eyebrow tea. Round fried green shape such as particles, also known as pearl tea. Flat fried green tea is also called flat tea. The long fried green quality is characterized by a tight knot, green color, fragrance and lasting, rich taste, soup color, yellow at the bottom of the leaves. Roasted green is round and tight as a bead in shape, fragrant and strong in taste, and foam-resistant.

The flat fried green product is flat and smooth, fragrant and delicious, such as West Lake Longjing. In the trade evaluation of eyebrow tea quality, the legal tea physical standard sample is often used as the basis of comparison, generally using higher than the standard, “low”, “equivalent” three grades of pricing

Fried green tea processing process

Overview of Fried Green Tea

China’s tea production, with green tea for the earliest. Since the Tang Dynasty, China has adopted the method of steaming tea, and then changed to steam green loose tea in the Song Dynasty. In the Ming Dynasty, China invented the method of frying green, and then gradually eliminated steaming green.

At present, the processing process of green tea used in our country is: fresh leaves ① curing, ② rolling and ③ drying

Fried green tea is finished

Green finishing is the key technical measure to form the quality of green tea. Its main purpose is to completely destroy the activity of enzymes in fresh leaves and stop the enzymatic oxidation of polyphenols, so as to obtain the color, aroma and taste of green tea. Two is to send out grass gas, the development of tea fragrance; Three is to evaporate a part of the water, so that it becomes soft, enhance toughness, easy to roll forming. After the fresh leaves are picked, they should be spread on the ground for 2-3 hours, and then they should be finished. Degreening principle one is “high temperature, first high after low”, so that the temperature of the pot or roller to 180℃ or higher, in order to quickly destroy the activity of enzymes, and then appropriately reduce the temperature, so that the bud tip and leaf edge is not to be fried, affect the quality of green tea, to kill evenly and thoroughly, old and not coke, tender and not raw purpose. The second principle of finishing is to master the “kill old leaves lightly, young leaves old kill”. The so-called old kill, is to lose more water appropriate; The so-called tender killing, is the appropriate loss of water less. Because the enzyme catalysis in young leaves is strong and the water content is high, so the old leaves should be killed. If the young leaves are killed, the activation of the enzyme is not completely destroyed to produce red stem and red leaves. The water content of the leaves is too high, the liquid is easy to lose when rolling, and it is easy to become mushy when pressing, and the buds and leaves are easy to break. On the contrary, low coarse old leaves should be killed tender, coarse old leaves have less water content, high cellulose content, rough and hard leaves, such as killing green leaves with less water content, difficult to form when rolling, and easy to break when pressurizing. Moderate signs of the green leaves are: the color of the leaves changes from bright green to dark green, without red stems and leaves, the leaves are soft and slightly sticky, the tender stems and stems are folded constantly, the leaves are pinched tightly into a group, slightly elastic, the grass gas disappears, and the tea fragrance is revealed.

Stir – fry green tea

The purpose of rolling is to reduce the volume, lay a good foundation for frying and forming, and destroy the leaf tissue appropriately, so that the tea juice is easy to brew and resistant to brewing.

Kneading is generally divided into hot kneading and cold kneading, the so-called hot kneading, is to kill green leaves without piling up while hot kneading; The so-called cold kneading, is to kill green leaves out of the pot, after a period of time to spread, so that the leaf temperature drops to a certain degree of kneading. The older leaves have a high content of cellulose, and it is not easy to become strips when rolling, and it is easy to use hot kneading. Advanced tender leaves easy to roll into strips, in order to maintain good color and aroma, the use of cold kneading.

At present, in addition to the production of Longjing, Biluochun and other handmade tea, the vast majority of tea is rolled by rolling machine. That is, put the fresh leaves into the kneading barrel, cover the rolling machine cover, and add a certain pressure for rolling. The principle of pressure is “light, heavy, light”. That is to gently press first, and then gradually aggravate, and then slowly reduce, the last part of the pressure and knead for about 5 minutes. The destruction rate of rolling leaf cells is generally 45-55%, and the tea juice adheres to the leaf surface, and the hand feels lubricated and sticky.

Fried green tea to dry

There are a lot of drying methods, some with dryer or dryer drying, some with pot fry dry, some with rolling barrel fry dry, but no matter what method, the purpose is: one, the leaves on the basis of finishing continue to make changes in the contents, improve the internal quality; Second, on the basis of rolling finishing the rope, improve the shape; Three, discharge excessive moisture, prevent mildew, easy to store. Finally, after drying, the tea leaves must meet the safe storage conditions, that is, the moisture content is required to be in 5-6%, and the leaves can be broken into pieces by hand.

Review of fried green tea

Long fried green after refining for eyebrow tea. Among them, Jane eyebrow shape tight knot, color green embellish frosting, soup color yellow green bright, chestnut fragrance, mellow taste, yellow and green leaf bottom, such as the shape of the bubble, gray, fragrance is not pure, smoke char for the next file products.

(1) The standard sample of eyebrow tea for export can be divided into: Tezhen, Zhenmei, Xiu Mei, Yucha and Gongxi. See the table for specific designs and varieties. Quality requirements of each color: normal quality, no coloring, no addition of any fragrance or taste substances, no peculiar smell, and no non-tea inclusions.

(2) eyebrow tea grading principle Trade evaluation of eyebrow tea quality, often use legal tea physical standard sample as the basis of comparison, generally use than the standard “high”, “low”, “equivalent” three grades of pricing. The grading of eyebrow tea was carried out according to the table, taking Tezhen Grade 1 as an example.

Trade Standard for Eyebrow Tea Export (Adopted by Shanghai Tea Company in 1977)

Special Zhen special grade 41022 delicate, tight straight, with Miao Feng

Level 1 9371 fine tight, heavy solid

Level 2 9370 tight knot, still heavy solid

Jane eyebrow level 9369 tight knot

Level 9368 tight knot

Grade 3 9367 slightly thick loose

Grade 4 9366 coarse pine

No class 3008 coarse loose, light, with simple stem

Rain tea level 8147 short blunt fine tendons

Super grade 8117 tender tendons with strips

Xiu Mei Level I 9400 sheet with ribbons

Grade II 9376 flaky

Level 3 9380 lighter thin piece

Tea slices 34403 light fine Gongxi special 9377 color embellish, round hook shape, heavier solid

Level 9389 color still run, round hook shape, still heavy solid

Second grade 9417 color slightly dry, more hook, quality light

Level 3 9500 color dry, empty, hook

Non – class 3313 hollow loose, flat, short blunt

The classification of eyebrow tea is divided into the tea weight in the air sorting machine; The size of the tea body is determined according to the size of the sieve hole in the flat round machine

Tea is briefly

Its tea products include Dongting Biluochun, Nanjing Yuhua Tea, Jinjiu Huiming, Gaoqiao Yinfeng, Shaoshan Shaofeng, Anhua Songneedle, Guzhangmaojian, Jianghua maojian, Dayong maojian, Xinyang maojian, Guiping Xishan Tea, Lushan Yunwu, Wuzi Xianhao and so on.

Here is a brief description of two products, such as Dongting Biluochun: from the Taihu Lake in Wuxian County, Jiangsu Province, the best quality of Biluochun Mountain. The shape of the cable is fine, even, curled like a snail, pekoe is exposed, the color is silver-green hidden cui glossy; Endoplasm fragrance lasting, the color of the soup is green and clear, the taste is fresh and sweet. The bottom of the leaves is tender and soft and bright.

Gold award huiming: produced in yunhe county, zhejiang province. It was named after the gold medal at the Panama World Exposition in 1915. The shape of the cable is fine and neat, the Miao show has a peak, and the color is green and embellish. Endoquality fragrance is high and lasting, with flower and fruit fragrance, clear and bright soup color, sweet and refreshing taste, light green and bright leaves.

Related news

China’s first “green tea preliminary production line for cleaning” was successfully developed

Hosted by anhui province agriculture committee, based on the technology support unit, anhui agricultural university professor xiao-chun wan for project chief expert of department of agriculture project 948 “export region characteristic tea processing technology transfer and industrialization of” focus on the research content “at the beginning of the traditional green tea clean production”, on December 6 in Hugh zhengning county through the ministry of agriculture expert argumentation of the organization.

This production line is the first clean processing line for the primary processing of roasted green tea which is integrated with automation and continuity independently designed and built in China. It has changed the status of single machine operation in China’s existing tea production, realized the whole process of continuous production from fresh leaves to dry tea, and provided a good platform for realizing digital production. Automatic control technology is adopted to realize the digital control of the whole process of production. Through the selection and utilization of clean energy, the selection of clean processing materials, pollution and noise control, and the improvement of processing environment sanitation, the clean processing has been realized.

The experts who participate in the demonstration agree that this production line has maintained and carried forward the characteristics and advantages of the processing machinery of our traditional stir-fried green tea, and has reached the advanced level of the international similar production line on the overall design level, and the design level of some single machines has even reached the international leading level. The birth of the production line marks that the primary production of fried green tea in China has truly stepped into the era of cleanliness, automation, continuity and digitalization. It will greatly improve the processing level of China’s traditional fried green tea and enhance the ability of China’s tea export to earn foreign exchange.