Gyokuro, as a noble tea variety, is highly praised for its unique processing technology and unique flavor. But how to make green tea yellow and become the best jade dew is a key part of tea processing. The following will reveal this mysterious process and explain the mystery of the yellowing of Gyokuro.
*The quality of Gyokuro comes first from the cultivation and harvesting of tea trees. The variety, planting environment and harvesting time of tea plants all have a profound impact on the color and quality of tea. During the growth of tea, ensure suitable temperature, humidity and sufficient sunlight, which is conducive to the formation of amino acids and chlorophyll in tea.
After picking, the tea leaves need to go through a process of withering and finishing. Withering is the slow volatilization of the water in the tea leaves, and greening is to stop the activity of enzymes in the tea leaves. Control at this stage is crucial for the fermentation and color of the tea. In the production process of Gyokuro, special treatment methods and time control are the key to make the tea leaves turn from green to yellow.
This is followed by tumbling and drying of the tea leaves. Tumbling is to stimulate the cell fluid in the tea leaves, promote the uniform distribution of the tea juice, and help the tea to form a special aroma. Subsequently, the tea leaves are placed in a suitable environment for drying, allowing the residual water in the tea leaves to evaporate and stabilize the shape and aroma of the tea leaves.
*The reason why Gyokuro can turn yellow is because after a special processing technology, the time and temperature of the tea in the withering and greening process are controlled, as well as the subsequent tumbling and drying process, so that the amino acids in the tea interact with chlorophyll, thus presenting a unique color and taste. This unique process and craftsmanship makes Gyokuro a treasure in the world of tea.