After the green tea, will be in the dustpan in the air for a moment, convenient for the next rolling process.
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.
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.
So why is it that the tea leaves will form a string after rolling and will not disperse easily?
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.
Rolling effectively destroyed the cell wall of tea and spilled pectin.
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.
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.
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.
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.
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.
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.
If you don’t care about the appearance of tea, you can knead it in both directions.