Killing green is one of the key processes of tea making technology. "Green" refers to fresh leaves, as the name implies is to destroy the organization of fresh leaves. In the process of killing green, high temperature measures are taken to quickly transform the contents of fresh leaves. Killing green not only destroys the activity of the enzyme, but also converts the contents into the basis for the unique quality of all types of tea. Puerh tea has the following three aspects.
The role of killing.

   1. Completely destroy the activity of enzymes in fresh leaves and inhibit the enzymatic oxidation of polyphenols.

   2. Disperse blue gas and promote the formation of good aroma.

   3. Evaporate part of the moisture in the fresh leaves to make the leaves soft all over, which is convenient for twisting and forming strips.

   In general, the purpose of killing green is to destroy the organization and structure of fresh leaves, transform the shape of fresh leaves, and lay a good foundation for the unique quality of tea. Then it also lays the foundation for the later storage and transformation of Puerh tea. If the greenness of the tea is insufficient, the new tea will have a green flavor, and the green flavor is heavier, regardless of the aroma and taste of the tea soup, it is not high quality.

The relationship between Puerh tea killing and later transformation. In the later display, the green flavor of the tea may gradually disappear, but the activity of the microorganisms that lack the greenness still exists, and the stability of the endoplasm of the tea is problematic. The quality of the tea may change, appear sour, or taste uncomfortable. And there are other issues.

   If the tea leaves are too heavy, the new tea may appear burnt or have a more obvious bitter taste. No matter how fragrant the tea is, it will be too rich and affect the quality of the tea. Perhaps during storage, part of the burnt smell will change to a smoky taste, but this is not the taste that good tea should have. It is too heavy to kill, the tea is too stable in tea, contains substances, small microorganism retention, tea leaves The value of later preservation is not great. Therefore, the killing of Puerh tea is to inhibit enzyme activity and slow down the fermentation speed, in order to have a good aging benefit in the later period.

Puerh tea emphasizes the continued post-fermentation during storage, and the "enzymes" that are not killed during the greening and subsequent low-temperature drying process still maintain a certain biological activity, which is more important for the post-fermentation of Puerh tea, so The quality of the tea directly affects the quality of the tea.

   And a good Puerh tea often requires a double combination of raw materials and production, followed by good storage, so that high-quality Puerh tea can be transformed in the storage process year after year.

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Author's Bio: 

Salesman of Naturalpuerh company who loves tea for life!