Steam green tea is a green tea manufactured by steam killing. As early as the Tang Dynasty has begun to produce, then the steam green green tea is steamed green cake tea. Later on, the method of steaming tea was spread to Japan, and has been inherited until now, developed into the present Japanese steaming green tea, of which steaming green sencha is the main product.
The process of steamed green sencha is divided into storage, steaming, coarse kneading, kneading, kneading, kneading, fine kneading, drying and other processes.
The raw material of fresh leaves of Steamed Green Pan-Fried Tea, it is preferable to pick the young buds with high chlorophyll content, and try to implement the present picking now, so it is required to keep the freshness of the fresh leaves as much as possible. If the amount of leaves is more, need to ventilate the green storage, do not damage the buds and leaves, control the temperature and maintain a certain degree of humidity.
Fresh leaves into the steaming machine, with 100 ℃ of hot steam to soften the leaves, time about 30 seconds, the leaf temperature up to 98 ℃. After steaming, the leaves enter the leaf beater, cooling and removing the excess water on the leaf surface, and then rough kneading, through the 95 ℃ hot air, rough kneading time of about 45 minutes, to dissipate some of the water, so that the leaf weight loss of about 55%. Then knead for 20 minutes, after the initial strip for the middle kneading, kneading and pressure side of the hot air to dissipate water, after about 40 minutes, the leaf weight loss of 70%, and then the fine kneading.
Fine kneading temperature of 90 ℃, so that the leaf temperature of about 40 ℃, after about 40 minutes, the leaf weight loss of 75%. Finally, drying, drying temperature 80 ℃, after about 30 minutes or so, the tea leaves moisture content of 5% is completed drying. Cooling cooling can be packaged, in order to prevent deterioration, it is appropriate to use the method of vacuum packaging.
The quality of steamed green sencha is characterized by clear aroma, mellow taste and three greens (i.e., green color of dry tea, green soup color and green leaf bottom). The Japanese call this steamed green sencha for the true color, true aroma, true taste of natural flavor tea. At present, China's production of steamed green sencha is mainly exported to Japan, domestic sales volume is very small.
"Chinese steamed green" cactus tea, sencha and yulu tea. For the poet Li Bai praised Hubei cactus tea quality is more distinctive, the shape of the slice like cactus, emerald green, velvet hair disclosure, fresh and crisp flavor.
Steam green quality characteristics
Steam green tea should have three green features, namely, dry tea dark green, yellowish green tea broth, green leaf bottom. Most of the steamed green tea shape made needle-like. The Japanese steamed green tea is divided into jade dew tea, grinding tea, sencha and so on.
YuLu tea
Made from the tender leaves of the tea plantation covered, into the needle-shaped tea, three green features are dry tea dark green, broth turquoise, green leaf bottom, with an aroma similar to seaweed, known as the "MengXiang", for the characteristics of Japan's high-level steamed green tea.
Grinding tea
It is also made from the fresh leaves of the covered tea plantations, and the original leaves are dried without kneading and twisting after steam-killing, and the dry tea is thick and green, and the dry tea is then crushed and brewed when it is consumed.
Steamed tea
Made from fresh leaves of open-air tea gardens, needle-like in shape and astringent in flavor, belonging to the common steamed green.
Steam green production process
Killing → rough kneading → twisting → medium kneading → fine kneading → drying
Steam green origin
China, Japan, India, etc