Stir fried green tea refers to green tea that is mainly fried (or fully fried) during drying. Its rich and refreshing aroma and strong, mellow and refreshing taste are the characteristics of roasted green tea.
Roasted green tea is the largest green tea output in China, and its production areas are mainly distributed in Anhui, Zhejiang, Jiangxi, Hunan, Guangdong, Guizhou, Sichuan and other places. Among them, West Lake Longjing, Xinyang Maojian tea, and Mengding Ganlu are well-known fried green tea.
Stir fried green tea can be divided into long fried green tea, round fried green tea, and flat fried green tea according to the shape of the finished tea.
Long fried green tea, also known as eyebrow tea, has tight and knotted strands, a green and moist color, a high and long-lasting fragrance, a strong and mellow taste, and a bright yellow green color at the bottom of the leaves;
Round fried green with fine, round and tight particles, with a dark green and oily color; The soup has a bright yellow green color, a high and long-lasting fragrance, a strong taste, and a bright yellow green leaf base. There are mainly Zhucha, Yongxi Huoqing, and Quangang Huibai. After refining Zhumao tea, the authentic product is called Zhucha, and the strip-shaped tea is called Yucha.
Flat fried green tea, also known as flat tea, has the characteristics of being flat, straight, fragrant, and delicious.
Roasted green tea can be divided into two types based on its raw materials: ordinary roasted green tea and special roasted green tea. Ordinary roasted green Maocha, after refinement, is called "tea blank" and is the raw material for scented tea.
The special baked green tea is mainly Maofeng tea, with delicate raw materials, such as "Huangshan Maofeng", "Shucheng Xiaolan", etc.
Sundried green tea refers to green tea that is mainly dried (or completely dried). Sunlight green Maocha has thick and strong strands, showcasing white hair, and has a "sun dried air". It has a high aroma, a strong taste, is resistant to brewing, and has a plump leaf base. Among them, the Yunnan large leaf variety has the best quality, known as "Dianqing".
Steam sterilization is a method of sterilization that has been used in ancient China to this day. The basic processing process of steamed green tea includes storage, steaming, dehydration, rough kneading, rolling, middle kneading, and drying. Its biggest feature is the steaming process, which passivates the enzyme activity in the fresh leaves through high-temperature steam to ensure the fresh quality of the tea. The "three green" quality characteristics of dry tea, including dark green color, green tea soup, and green leaves at the bottom, are often characterized by a light aroma with a seaweed aroma.
