The purpose of drying, evaporating water, and finishing the shape, give full play to the tea aroma. There are three types of drying methods: drying, frying and drying. The drying process of green tea is generally first dried and then fried. Because the tea leaves after kneading still have a high water content, if they are directly fried, they will quickly form agglomerates in the pot of the frying dryer, and the tea juice will easily stick to the wall of the pot. Therefore, the tea leaves are first dried to reduce the water content to meet the requirements of pan frying.
