Kneading is a process in which green tea shapes its shape. By utilizing the action of external force, the leaves are crushed and lightened, rolled into strips, the volume is reduced, and it is convenient for brewing. At the same time, part of the tea juice overflows and adheres to the surface of the leaves, which also plays an important role in improving the taste concentration of tea. The kneading process of making green tea can be divided into cold kneading and hot kneading. The so-called cold kneading refers to rolling the leaves after cooling them down; hot kneading refers to the kneading while the leaves are hot without cooling down. Young leaves should be kneaded cold to keep the bright yellow-green soup color at the bottom of the green leaves, and old leaves should be kneaded hot to facilitate the knotting of the ropes and reduce fragmentation.
