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How To Make Oolong Tea With Green Leaves And Red Edges?

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How To Make Oolong Tea With Green Leaves And Red Edges?

2022-03-26 15:52:44

Shaking tea is a process in the oolong tea process, that is, shaking process. Through different combination tests of the mechanical movement force and mechanical friction force of the shaking, the influence of the different mechanical force of the shaking on the physical and chemical changes of fresh tea leaves and the quality of tea was investigated. The results showed that mechanical exercise force enhanced the conduction function of leaf tip tissue, coordinated the flavor substances of tea soup, and had an internal effect; mechanical friction caused leaf cell damage, enzymatic oxidation of tea polyphenols, induced aroma, and had an external effect; exercise Force and friction should be coordinated to form the unique aroma, high taste and mellow quality of tea.

The role of oolong tea shake green:

1. Scratching leaf edge cells to accelerate enzymatic oxidation;,

2. Promote tea green to "dehydration";

3. Change the way of water distribution, so that the water part is distributed from the damaged cells;

4. Provide external force for various changes in the leaf.

How to shakeing oolong tea?

The withered tea leaves are placed in a bamboo sieve and sifted back and forth, so that the edges of the leaves are rubbed, the leaf margin cells are damaged, and the water is lost after being spread, and the polyphenols in the leaves are gradually oxidized under the action of mold, forming the unique quality of tea. . Shaking the tea leaves light first and then heavier, so as not to break off the stalks and cause the tea leaves dead.

Shaking must master the principle of "step by step". The rotation speed of the tea shaking machine increases from small to high, the force gradually increases from light force, the spread leaves from thin to thick, the time from short to long, and the fermentation from lighter to heavier. The fresh leaves are tender and have a lot of water, so they are suitable for sun exposure and less shaking.

Oolong tea shaking must master the principle of "step by step". The oolong tea shaking machine rotation speed increased from small to large, the force is light and gradually grown, the spread leaves from thin to thick, the time from short to long, and the fermentation from light to heavier.