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The Stir Fixation of Green Tea

Shaanxi Peng Xiang Tea Corp., Ltd | Updated: May 02, 2017


Stir fixation of green tea is one of the most important processing parts in green tea production.

Green Tea


The main aim for fixation is mainly


First, to totally destroyed the enzyme activity in fresh tea,and to stop of enzymatic oxidation of polyphenol compounds to get the color,fragent,and taste which green tea already had;


Second,wipe off the grass smelling of green tea, and develop the fragment of tea.


Third, Kill the bacteria and guarantee the safety of tea by high temperature fixation more than 260℃. The key point is the fixation temperature. The scorch leaf and taste will be appear and broken in rolling if the temperature is over high. It will be red stain and harsh to the taste if the temperature is lower.


For the hand Stir fixation details, please check the following vedio:


https://youtu.be/ew0lk2d-NXQ