How to fry tea leaves

Many people like to brew some tea leaves when drinking water. Tea is relatively rich in nutrients, and drinking a moderate amount of tea can have a certain regulating effect on human health. When the tea leaves are just picked, they need to be fried before they can be used to make tea. So, what is the best way to fry tea leaves? Next, I will introduce to you how to fry tea leaves!

1. How to fry tea leaves

There are three pots: raw pot, second green pot and cooked pot. The three pots are connected and operated sequentially. The tea frying pot is made of ordinary flat pots, and three pots are connected to form a tea frying stove, with the pots tilted at 25-30 degrees. The tea-frying broom is made of bamboo, about 1 meter long, and the diameter of one end of the bamboo branch is about 10 centimeters. The local tea farmers summarized it in three sentences: "The first pot is full and rotating, the second pot is strong, and the third pot is drilling the handle." The raw pot is mainly used to wither the tea leaves. The pot temperature is 180-200℃, and the amount of leaves is 0.25-0.5 kg. The amount of leaves depends on the pot temperature and the level of operating technology. The stir-frying method is to use a tea broom to rotate and stir in the pan. The leaves will turn along with the rotation, and lose water evenly due to heat. The process should be turned quickly and with even force, and the tea leaves should be shaken off. The process takes about 1 to 2 minutes. When the leaves are soft and dark green, they can be swept into the second pot.

The second green pot is mainly used to continue withering and preliminary kneading of the green strips, and the pot temperature is slightly lower than that of the raw pot. Because the friction between the tea and the pot wall is relatively large, the force used should be greater than that of a raw pot. Therefore, you need to "use force" to make the leaves rotate in the pot with the tea frying broom and begin to roll into strips. At the same time, you should shake off the tea balls to release heat. When the leaves shrink into strips and the tea juice sticks to the leaves and feels sticky, you can sweep them into the cooking pot. The main function of the cooked pot is to further make fine tea strips. The pot temperature is lower than that of the Erqing pot, about 130-150℃. At this time, the leaves are already quite soft. Use a tea-frying broom to stir-fry them a few times. The leaves will then drill into the bamboo branches inside the handle, which is convenient for making into strips. If you shake them slightly, the leaves will fall into the pot again. This operation is repeated so that the leaves are moved in and out of the bamboo broom, skillfully combining the process of withering and rubbing the leaves into strips. This is obviously different from the tea-making technology of first withering the green tea and then rolling it. It can take advantage of the fact that the leaves are softer and more plastic under hot and humid conditions to promote the formation of coarse and old leaves into strips, and it can also overcome the drawbacks of cold kneading such as broken stems, fragments, and exposed tendons. Fry until the strips are tight and thin, giving off a tea aroma and are about 30% to 40% dry, then you can remove from the pan.

2. Benefits of drinking tea

For most people, they know the results but do not know the reasons. With the development of science, the composition of tea gradually became clear in the early 19th century. Through modern scientific separation and identification, tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal ingredients. The main organic chemical components are: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, carbohydrates, enzymes, pigments, etc. The content of organic chemical components in Tieguanyin, such as tea polyphenols, catechins, and various amino acids, is significantly higher than that in other teas. The main inorganic mineral elements are: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium, etc. The inorganic mineral elements contained in Tieguanyin, such as manganese, iron, fluorine, potassium, sodium, etc., are higher than those in other teas.

3. Basic ingredients of tea

1. Catechins: commonly known as tea tannins, are unique components of tea and have bitter, astringent taste and astringent properties.

2. Caffeine: It has a bitter taste and is an important component of the flavor of tea.

3. Minerals: Tea is rich in 11 minerals including potassium, calcium, magnesium, and manganese.