Generally, it is processed through three processes: fixing, rolling and drying. Immobilization is the key process to form the quality of this kind of tea. According to the different fixing methods, it can be divided into two kinds: fried tea and steamed tea.

Bulk green tea is graded from tender to old according to the tenderness of fresh leaves. Generally, there are one to six grades, and the quality is from high to low.

Fried green tea

Fried green tea

Stir-frying is a traditional green tea deactivation method in China. Its advantages are rich fragrance, mellow and fresh, which is deeply loved by consumers.

According to different drying methods, it can be divided into frying (pot frying or rolling frying), sun drying and sun drying, which are called frying green tea, baking green tea and sun drying green tea respectively.

Fried green tea

According to the shape of tea, it can be divided into long fried green, round fried green and flat fried green. Long-fried green has the widest producing area and the largest output.

fried vegetable

The main producing areas are Zhejiang, Anhui and Jiangxi provinces, with lobular tea varieties as the main ones.

Zhejiang has Hangzhou fried green, ear fried green and warm fried green;

Anhui has fried green, fried green and fried green in Sichuan;

Jiangxi has a martial art, Jiangxi has a green art, and Rao has a green art.

Sometimes according to the appellation of export products, they are called Lu Hang, Tunliu and Lu Wu.

The quality characteristics of long-fried green tea are: high-grade tea strips are tight, muddy, straight and even, with sharp seedlings and green color; The mid-range tea rope is still tight and the color is yellow and green. Low-grade tea strips are thick or slightly loose, and the color is green or yellow. High-quality high-grade tea has a high and lasting aroma, strong taste, clear and bright yellow-green soup color, tender and even leaves, and bright yellow-green.

Mid-range tea is fragrant in Shang Gao, mellow in taste, yellow-green in soup and even in leaves. Low-grade tea has a bland or slightly coarse aroma, a mild or slightly coarse taste, a slightly coarse and old leaf bottom and a slightly dark green or yellow color. Among the fried vegetables in various places, Wu fried vegetables and Tun fried vegetables have the best quality. They are fat, with high and lasting fragrance, strong taste and thick leaves.

The convergence of Wu fried green is stronger than that of tun fried green;

The quality of fried green is close to that of fried green;

Shu Chaoqing strips are thin and tight, the stems are tender, the soup is yellowish green, and the taste is strong and slightly astringent;

Hangchao green strips are thin and tight, with green and moist color, fragrant fragrance and mellow taste. Stir-fried green strips are thin, the leaf bottom is slightly flat, the bud front is obvious, the soup color is light and bright, the aroma is fresh and tender, the taste is fresh and cool, and the leaf bottom is tender and smooth.

fried vegetable

Pan-fried green tea is one of the main varieties of green tea in China. The main distribution center in history is Pingshui Town, Shaoxing City, Zhejiang Province, so it is called "Pingshui Bamboo Tea" and Maocha is also called Pingchaoqing.

The appearance is granular, and the high-grade tea is round, tight and solid as beads, even and thick, and the color is dark green and oily. Pure aroma, rich taste, clear soup color, yellow-green leaf bottom, soft and complete bud leaves.

Flat fried green

Flat fried green has a flat shape, including Longjing tea, Dafang tea and Qiqiang tea. In the 1980s.

Imitation of West Lake Longjing tea began in Xinchang and Shengxian of Zhejiang Province. In order to distinguish Longjing tea from different producing areas, except Hangzhou West Lake Longjing tea, it is called Zhejiang Longjing tea.

The benefits of drinking green tea regularly

Green tea is called "national drink" in China. A large number of studies in modern science have confirmed that tea does contain biochemical components closely related to human health. Tea not only has the pharmacological effects of refreshing the brain, clearing away heat and relieving summer heat, resolving phlegm, relieving fatigue and losing weight, clearing away heart fire, relieving hangover, promoting fluid production to quench thirst, reducing fire, improving eyesight, stopping dysentery and removing dampness, but also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases, etc. The main components with pharmacological effects in tea are tea polyphenols, caffeine, lipopolysaccharide, theanine and so on.

1, anti-aging

Green tea contains a kind of tea polyphenols, which has strong physiological activity and antioxidant effect. Because in the process of human metabolism, if it is over-oxidized, it will produce a lot of free radicals, which are easy to age and cause cell damage. Antioxidants contained in green tea can help the human body to resist aging, and are free radical scavengers, which can effectively remove excess free radicals and prevent the harm of free radicals to the human body.

2, slimming and fat reduction

Drinking tea not only supplements water and necessary nutrition, but also helps to consume body fat, thus achieving the purpose of losing weight. Green tea contains theophylline and caffeine, which can activate protein kinase and triglyceride lipolytic enzyme through multiple functions to reduce the accumulation of fat cells, thus achieving the effect of losing weight.