Fixing the green tea plays a decisive role in the quality of green tea. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, and the oxidation of polyphenols is prevented to prevent the leaves from turning red; at the same time, part of the water in the leaves is evaporated, making the leaves soft and creating conditions for rolling and shaping. With the evaporation of water, the low-boiling aromatic substances with green grass in fresh leaves volatilize and disappear, thereby improving the aroma of tea leaves.
Except for special teas, this process is carried out in a greening machine. The factors that affect the quality of the greening include the temperature of the greening, the amount of leaves thrown, the type of the greening machine, the time, and the method of the greening. They are a whole, interrelated and restrictive.
