把经过杀青或萎凋变软的鲜叶用手工或机器揉成条形、针形、颗粒、片等要求的形状就叫揉捻。揉捻的功用除了做形,主要是造成细胞破碎、茶汁溢出,溢出的茶汁附着在已成形的叶表面,干燥后冲泡才能泡出颜色和滋味。所以揉捻是做各种茶都必有的一道加工工序(白茶除外)。
  所谓的揉捻可以理解为两个动作,一个揉,揉即使茶叶成条,一个捻,捻可使茶叶细胞破碎,挤出茶汁,使茶汁附在茶条表面,增加粘性,有利于茶叶外形形成,既用这样的方法使茶叶面积缩小卷成条形。
 

Rolling the fresh leaves that have been killed or withered and softened into strip, needle, particle, piece and other required shapes by hand or machine is called rolling. In addition to shaping, the function of rolling is mainly to cause cell breakage and tea juice overflow. The overflow tea juice is attached to the formed leaf surface and can be brewed into color and taste only after drying. Therefore, rolling is a necessary processing procedure for making all kinds of tea (except white tea).

The so-called rolling can be understood as two actions. One kneading and kneading, even if the tea leaves become strips. One twisting and twisting can break the tea cells, extrude the tea juice, attach the tea juice to the surface of the tea strips, increase the viscosity, and be conducive to the formation of the shape of the tea. Both use this method to reduce the area of the tea and roll it into strips.

    作者 南归小杰