Shake green, can play 1, scratch leaf margin cells and accelerate enzymatic oxidation; 2. Promote the "running water" of tea green; 3. Change the way of water distribution so that some water can be distributed from the damaged cells; 4. Provide external force for various changes of blades.
Shake green method: Shake green four times, and the number of revolutions per shake green can be mastered by referring to the characteristics of tea varieties, the actual degree of sun drying and the different requirements of finished tea.
Take Eriocheir sinensis as an example: 50→ 150→200 rpm (the total rotation of the hand sieve is 500 rpm, and the rotation can be halved if a green shaker is used). Narcissus, Meizhan and bergamot varieties should adapt to the sun drying, and the green gas disappears, and then the rotation speed is the same as that of Chinese mitten crab varieties, such as Huang Dan and Lan Qi. The interval after each lottery is 1→2→3→ 1 hour. After the fifth shake, after cooling for 2 hours, you should always smell the tea, and after the green gas is exhausted, you can pile up green.