Green tea making process.Tea stalls as the market generally produced from Camellia sinensis tea leaves (L.), when broken down by the route will be split 3 major categories:1. Green tea (Green tea) is a non-tea through fermentation (tea Non-fermented) production process, starting from the stopping of the enzyme Polyphenol oxidase in fresh tea leaves by steam (steaming) or roasted on a hot frying pan (pan firing) polyphenol oxidase enzymes to accelerate oxidation and polymerization reactions cannot be of the polyphenols in the tea has done to massage (rolling) so that the different cells and massage to the body roll and tea. Then taken to drying The color of this type of tea is green to yellowish green.2. garage, tea (Oolong tea) is lost through partial fermentation of tea (Semi-fermented tea) before stopping the reaction of the enzyme with the heat. Learn how the Sun will be about 20 muscular (and withering)-40 minutes after tea leaves are Sun to expose muscular indoors again and shake the urge as tea. The fermentation process is to expose this polyphenol oxidase enzyme causes Catalysis oxidation and polymerization of polyphenols cause dimers and a complex compound of polyphenols compounds occur, making tea and has a passion for color, "different from green tea. "Tea is yellow-green, long and brown-green.3. black tea (Black tea) is the tea through fermentation, supplemented (Completely-fermented tea) tea polyphenol oxidase enzymes are cocked, fully Catalysis which is oxidized polyphenols are a group of compounds supplemented Theaflavins and Thearubigins in black tea made with red-brown.Each type of tea will taste smell and color characteristics, which vary depending on factors such as favourable factors, 2 chemical composition of tea leaves and tea production process by the chemical composition of tea leaves that are the result of different tea varieties. State transplant area. The climate, soil, and water, supplemented Government maintained that the chemical composition of the different chemical reactions would affect that occurred during the manufacturing process. The tea smells and tastes vary. In each type of tea production process the production process will be displayed as shown, which is detailed as follows: The production process green tea, tea, black tea and struck the garage.To keep the tea leaves (Tea plucking) is an important step because it requires storage definition. To keep the tea must be used to keep people in the work force, it will be a good amount of quality tea. The store will be only kept the low and young tea from 2 down to the young (keep 1 2 the amount) due to the polyphenols, which are important compounds in the tea will be available only in the tea only.The muscular Chateau (Withering) is a procedure that causes physical changes and Chemical reactivity of the substance in the tea. The muscular Chateau will make water in a tea ball. Make the tea leaves to wither and the ingress of substances within and outside of the cell in this tea polyphenol oxidase enzymes to expose the oxidation Catalysis and polymerization reaction polyphenol compounds makes it possible for a new element that makes the tea color. Smell and taste are different.The steaming tea (Steaming) or roasted tea (firing Pan) is a procedure that allows the heat to an Xabi polyphenol oxidase enzymes to destroy to stop the fermentation reaction.Tea massage (Rolling) is a procedure that uses a weight pressing down over tea leaves are crushed tea leaves to make various cells. When cells rupture would make different compounds in the cell flow off the cells and coatings on parts of the tea.Tea fermentation (Fermentation) is the process that occurs continuously, starting from the muscular massage, tea and tea. Before they reach the stage of polyphenol oxidase enzyme reaction stops heating (firing or steaming) polyphenol oxidase enzyme in this process will accelerate oxidation reaction causes the polymerization reaction and oxidized polyphenols occur as complex compounds between polyphenols that have larger molecules, which makes tea taste, color, and scent occurs varies according to the chemical elements in the production process and by tea.Drying (Drying) in the drying step is to reduce the humidity in the tea leaves, the rest about 5% in order to be able to keep the tea leaves for a long time.The packing (Sorting and packing) after drying will be a selection of scrap tea leaves and twigs and impurities from the finished tea bag packaging is taken to wait for the next sale.
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