杀青过后的茶叶,会在簸箕中摊晾片刻,便于接下来的揉捻工艺。

杀青过后的茶叶,会在簸箕中摊晾片刻,便于接下来的揉捻工艺。插图

杀青过后的茶叶,会在簸箕中摊晾片刻,便于接下来的揉捻工艺。

After the green tea, will be in the dustpan in the air for a moment, convenient for the next rolling process.

很多人存在一个误区,认为揉捻的最终目的是为了让茶叶形成好看的条索。其实不是!条索是茶叶揉捻过程中自然形成的结果,而不是最初的目的。

Many people have a misconception that the ultimate purpose of rolling is to make tea form a beautiful string. Actually not! It is the natural result of tea rolling process, not the original purpose.

茶叶为什么要揉捻?目的只有一个:破坏茶叶的细胞壁,泡茶时有效成分能够充分浸出,增强茶汤的口感滋味。

Why should tea be rolled? There is only one purpose: to destroy the cell wall of tea, and to extract the effective components when making tea, so as to enhance the taste and taste of tea soup.

那么为什么茶叶揉捻后会形成条索,并且不会轻易散开呢?

So why is it that the tea leaves will form a string after rolling and will not disperse easily?

杀青过后的茶叶,会在簸箕中摊晾片刻,便于接下来的揉捻工艺。插图1

揉捻是力度与方向的结合,操作起来并不难。杨哥在簸箕里给我示范怎么揉捻,他两只手掌合力,一直保持顺时针方向,每一次都把散落出去的茶叶收拢回来。无数次重复同一组动作之后,茶叶由伸展的状态逐渐卷成条索状。

Rolling is a combination of strength and direction, so it is not difficult to operate. Brother Yang showed me how to knead in the dustpan. His two palms worked together to keep it clockwise. Every time, he collected the scattered tea leaves. After numerous repetitions of the same group of actions, the tea leaves gradually roll into a rope shape from the stretching state.

揉捻有效地破坏了茶叶的细胞壁,同时溢出了其中的果胶质。

Rolling effectively destroyed the cell wall of tea and spilled pectin.

果胶质是构成茶叶细胞间层质的主要物质,是一种无定形的胶质,具有强亲水性,黏着而柔软,可使相邻细胞粘连在一起。在茶叶揉捻过程中,细胞破碎,果胶质亦相随而出。

Pectin is the main substance in the intercellular substance of tea. It is an amorphous gum with strong hydrophilicity, adhesion and softness, which can make adjacent cells adhere together. In the process of tea rolling, the cells are broken and the pectin comes out.

正是因为果胶质黏着而柔软,随着揉捻的增强,茶叶就渐渐形成条索,并且一定时间内不会轻易散开。实质上,茶叶是被果胶质“粘起来了”。

It is because pectin is sticky and soft, with the increase of rolling, tea will gradually form a rope, and a certain period of time will not easily disperse. In essence, tea is “glued” by pectin.

杀青过后的茶叶,会在簸箕中摊晾片刻,便于接下来的揉捻工艺。插图2

但揉捻溢出的果胶质不会永远存在,随着时间的推移,微生物会分解果胶质。茶叶的条索也会相应地变得枯松脆弱,重量也会减少许多。

However, the pectin spilled by rolling will not exist forever. As time goes on, microorganisms will decompose pectin. The strands of tea will become withered and fragile accordingly, and the weight will be reduced a lot.

根据这个原理,可以通过观察条索的紧实度以及重量来大致判断一饼茶叶的年份。当初压饼时足量的357克规格的茶叶,现在的重量还有多少,再对比相关的数据,就可以判断出年份了。

According to this principle, the year of a cake of tea can be roughly judged by observing the compactness and weight of the rope. When the cake was pressed, the tea of 357g was enough. Now, the weight is still much. Then, the year can be judged by comparing the relevant data.

杀青过后的茶叶,会在簸箕中摊晾片刻,便于接下来的揉捻工艺。插图3

现在揉捻茶叶,整个过程一般都是向同一个方向揉。这是一个大家长期形成的约定俗成的习惯而已。揉捻是为了破坏细胞壁,那么不管是正方向揉还是反方向揉,都能达到目的。

Now the whole process of rolling tea leaves is generally in the same direction. It’s just a convention that has been formed for a long time. Rolling is to destroy the cell wall, so whether it is kneading in the positive direction or in the opposite direction, the purpose can be achieved.

只是大家发现,一直向同一个方向揉,既能有效破坏细胞壁,而且茶叶还可以形成好看的条索,卖相更好。所以时间一长,大家就约定俗成,往一个方向揉。

However, we found that kneading in the same direction can not only effectively destroy the cell wall, but also form beautiful strips of tea, which can sell better. So, as time goes by, we all make it a rule to knead in one direction.

如果你不在乎茶叶卖相,完全可以随意正反方向去揉。

If you don’t care about the appearance of tea, you can knead it in both directions.

未经允许不得转载:饮茶乎 » 杀青过后的茶叶,会在簸箕中摊晾片刻,便于接下来的揉捻工艺。

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