所谓茶叶杀青,指的是用铁锅高温炒制茶青,用高温破坏鲜茶叶中氧化酶活性,其原理是利用高温控制酵素酶的氧化,起到抑制、钝化鲜叶中酶的活性的作用,同时去除茶叶青味,提高茶青柔软度以利于揉捻成条及后续的茶叶加工制作。

杀青中要考虑诸多因素的影响,比如:茶叶的持嫩度,茶叶的采摘标准,杀青的锅灶,茶箐摊放的时间,采摘季节等都会对茶叶杀青产生影响。

The so-called tea green killing refers to frying tea green with high temperature in an iron pot and destroying the oxidase activity in fresh tea with high temperature. Its principle is to use high temperature to control the oxidation of enzyme enzyme, inhibit and passivate the enzyme activity in fresh leaves, remove the green flavor of tea and improve the softness of tea green, so as to facilitate rolling into strips and subsequent tea processing and production.

The influence of many factors should be considered in the green killing, such as the tenderness of tea, the picking standard of tea, the cooking stove, the spreading time of tea, the picking season, etc.

    作者 南归小杰