MySheen

Tea from steaming to stir-fried

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Compared with cake tea, the aroma of tea is better preserved in steamed green powder tea. However, the use of steaming green method, there is still a disadvantage that the aroma is not strong enough, so the use of dry heat to give full play to the aroma of tea fried green technology. In the Ming Dynasty, the method of stir-frying green tea is becoming more and more perfect, which is recorded in detail in Zhang Yuan's Tea record, Xu Cishu's Tea Shu and Luo Lin's Tea interpretation. Its preparation method is generally: high-temperature green, kneading, re-stir-frying, baking to dry, this process is very similar to the modern stir-fried green tea method.

Compared with cake tea, the aroma of tea is better preserved in steamed green powder tea. However, the use of steaming green method, there is still a disadvantage that the aroma is not strong enough, so the use of dry heat to give full play to the aroma of tea fried green technology. In the Ming Dynasty, the method of stir-frying green tea is becoming more and more perfect, which is recorded in detail in Zhang Yuan's Tea record, Xu Cishu's Tea Shu and Luo Lin's Tea interpretation. Its preparation method is generally: high-temperature green, kneading, re-stir-frying, baking to dry, this process is very similar to the modern stir-fried green tea method.

 
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