Green

The primary objective in green-tea manufacture is to prevent catechin oxidation to the greatest extent possible while imparting an attractive, twisted appearance to the leaf and developing the characteristic green tea aroma. There are many styles of green tea. In Japan sencha is the most extensively drunk. Gyokuro, grown under shade, is the most highly esteemed. Gunpowder tea is a pelleted green tea consumed in China.

Enzyme Inactivation

The leaf enzymes may be inactivated either by steaming, most often carried out in Japan, or by panning, the procedure of choice in China. The pan, however, has been superseded by 5-m-long, open, rotating cylinders that are heated during the passage of the tea over a 7- to 10-min period. Catechin oxidation is prevented and the leaf retains its green color and almost all of its original polyphenol content.

Rolling

The primary function of the rolling process in green-tea manufacture is to impart the desirable twisted appearance to the leaf. Lighter equipment is used than that required for black-tea production as small-leaved varieties are gen-

Table 3. Composition of Black-Tea Beverage (Weight % of Extract Solids)

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