During the production process of green tea, improper mastery of processing techniques can have a negative impact on the quality of the tea leaves. The main ones are:
1. The appearance and color of the red stems and leaves are impure, with some leaves and stems turning red at the bottom of the leaves. The soup color is yellow red, with a fragrant green smell. The main reasons for the redness are the mixture of old and tender raw materials, insufficient withering or too low fire temperature, and the fermentation of fresh leaves.
2. The bottom edge of the burnt edge leaves is dry yellow or incomplete with sticky black, and there is a lot of sediment in the tea soup. It is due to the high temperature of the finishing fire or uneven mixing.
3. Water is stagnant. Rainwater or dew leaves are stir fried for too long during withering, and the moisture is not fully released. The withering leaves are rolled or kneaded for too long without being cooled, and the initial drying time is not enough while the fire temperature is too low, it will occur.
4. When the fish eyes are soaked dry, there may be white or yellow spots on the lines, and in severe cases, the aroma may be burnt and the soup color may be yellow or dark. The main reason is that the heat during stir frying is too high or the mixing is not done frequently and evenly.
5. Sun dried tea refers to tea that has been sun dried, with a loose and flat appearance, a dull color, yellow and dark leaves, a strong fishy smell, and a light taste.
