High temperature withering is a crucial step in making green tea. Its purpose is to use high temperature to rapidly destroy the activity of enzymes in fresh leaves and release some water, making the leaves soft
Core purpose of filming:
Fixed color, prevents chlorophyll from being decomposed, and maintains clear green leaves.
Dingxiang emits the scent of green grass and transforms into the aroma of tea.
Forming, losing moisture, making the leaves soft, easy to knead and twist
The color of the fresh leaves that have been thoroughly killed changes from fresh green to dark green, the grassy scent disappears, the fragrance changes to a fresh scent, and the stem folds continuously.
(Note: Roasting green tea, roasting green tea, sun drying green tea, and steaming green tea all belong to the category of green tea withering, but the specific methods are different.)
