The green taste of tea can be caused by a variety of reasons.
First of all, the lack of sunning, greening, and finishing is the main reason for the green taste of tea. Drying is a part of the tea making process, if the greening is insufficient, the green flavor substances in the tea are not completely volatilized, which will lead to the green flavor of the tea.
Green is a process in the process of tea processing, through the process of shaking and drying green, so that the aroma substances in the tea can be formed and transformed.
If the green is insufficient, the green flavor substances in the tea will also remain, making the tea with a green taste.
Finishing is an important part of the tea processing process, through the rapid processing of tea at high temperature, the enzymes in the tea are inactivated, and the fermentation process of tea is stopped.
If the greening is insufficient, the enzymes in the tea are not completely inactivated, which will lead to insufficient fermentation of the tea leaves and produce green taste.
Secondly, improper cultivation management may also lead to a green taste in the tea.
For example, during the growth of tea leaves, if there is too much nitrogen fertilizer, the tea will be dark green, the aroma will be insufficient and the taste will be weak, and the green flavor will be highlighted.
In addition, during the tea making process, if the sun withers or stirs improperly, resulting in insufficient fermentation, the tea will also have a green taste.
In addition, the freshness of the tea will also affect its green taste. Fresh tea contains more green substances, if stored for too long or improperly stored, the green substances in the tea will gradually volatilize and transform, so that the green taste of the tea will be reduced or disappeared.
In conclusion, the green taste of tea is the result of a combination of factors.
In the process of tea production and processing, it is necessary to pay attention to the control of the links of sunning, greening, and finishing, as well as the details of cultivation management and storage, so as to avoid the green taste of tea.