The mastery of Pu’er tea greening process requires long-term experience, Tea Fixation Machine time length should also be adjusted according to the characteristics of different old and tender degree of raw materials, stir-frying should not be too fast, otherwise it is difficult to reach a certain temperature, but also can not let a certain part of the raw materials for a long time in contact with the bottom of the pot of extremely high temperatures, resulting in uneven heating, and even more can not be high temperature and long frying, killing the tea activity.

First, insufficient killing. In order to avoid killing time is too long, resulting in high temperature inactivation, shorten the killing time, or in the stir-fry uneven heat, resulting in the thinner leaves quickly fried, while the coarse old tea stalks have not been “cut off”. This will lead to the tea leaves in the subsequent process of enzymatic oxidation, resulting in red leaves, red stalks. Or it may still have an unpleasant grassy flavor. Excessive greening with Tea Fixation Machinery and too high temperature will not only kill the active substances of tea, but also cause the tea to be fried and produce burnt flavor.

Prolonged greening and smothering at too low a temperature. If the process of killing the pot temperature is too low, below the temperature range of the enzyme substances passivation, then it can not achieve the purpose of inhibiting the enzymatic reaction, continue to increase the temperature of the Tea Fixing Machine to kill, will accelerate the enzymatic reaction, resulting in the subsequent links continue to “fermentation”, but also produces theaflavin, resulting in the red stalks and yellow leaves. Such tea leaves in the new tea stage may be bright yellow soup color, there is a flowery aroma, but is not the true meaning of the aging value of Puerh tea.

In addition, some in order to reduce the bitterness and astringency of the new tea, astringency, will be completed on the killing of tea “smothered yellow”, that is, not the Tea Roller Machine kneading, directly piled up together, so that it is in the hot and humid conditions to carry out a certain degree of oxidation reaction, so that the tea contains substances quickly transformed, smothered yellow after the leaf yellow, the individual part of the red change may be. The new tea made in this way is not bitter and astringent, and the honey flavor is obvious, but it has lost the future of aging and is no longer Puerh tea in the traditional sense.