Water is one of the main components of fresh leaves, and the water content of fresh leaves generally accounts for about 75% of the total weight of fresh leaves. The water content of fresh leaves varies with the growth position of bud leaves, picking season, climatic conditions, management measures, tea varieties and other factors. Bud leaves have high tenderness and high water content; On the contrary, the content of old leaves is low.
The water content of fresh leaves and its changing speed and degree in the process of tea making are closely related to the quality of tea making. Making fresh leaves with water content of 75% into dry hairy tea with water content below 6% is a process in which fresh leaves lose a lot of water.
With the change of water loss rate and degree of leaves, some components in leaves have undergone a series of corresponding physical and chemical changes, thus gradually forming the color, aroma, taste and shape of tea.
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In every process of making tea, with the change of water content, its physical properties also change.
Therefore, in the process of making tea, according to the quality requirements of all kinds of tea, we should understand the relationship between water loss and endoplasmic changes, and strictly control certain tea-making technical conditions according to the amount of water loss during processing and the different morphological characteristics of products, so that the effective components can change in the direction people need.
Controlling the water content of products in production is one of the main technical indexes in each process of fresh leaf processing. Generally speaking, four kilograms of fresh leaves can make one kilogram of dry tea.