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.