Black Tea Organic Pouches,Jasmine Black Tea Bags Foil Packs, Triangle Tea bag 200 Count : Grocery & Gourmet Food

Description

The first process of making black tea is withering. Spread the picked fresh leaves to a certain thickness and dry them to make the fresh leaves appear wilting. In the process of withering, fresh leaves undergo a series of changes: water decreases, leaves become brittle, hard and soft, and easily twisted into strips; the activity of enzymes contained in leaves increases, which promotes the development of fresh leaves such as starch, protein, and insoluble pectin. Grow. The components are decomposed and transformed into glucose, amino acids, soluble pectin and other effective substances that are beneficial to the quality of tea. Polyphenols are also oxidized to varying degrees. After normal and effective withering, the green grass smell of the fresh leaves gradually fades, exuding a faint fragrance with fruity or floral fragrance, and the tea has a mellow fragrance without bitterness. Fixation is a key process in the formation of the shape and quality of black tea. High temperature destroys and inactivates the oxidase activity in fresh tea leaves, inhibits the enzymatic oxidation of tea polyphenols in the fresh leaves, evaporates part of the water in the fresh leaves, makes the tea soft, easy to knead and shape, and emits a green smell and promotes A tea-making step for the formation of a good aroma. Rolling is the initial forming process of black tea. Through rolling, a tightly curved shape is formed, which also affects the improvement of internal quality. Twisting can tighten the tea sticks, reduce the volume, lay a solid foundation for roasting and drying into sticks, and appropriately destroy the leaf tissue and material transformation. Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

Product Overview