What does it mean to kill in the production process of duck shit incense single fir? How to kill tea leaves to share the principle?

When the green tea manufacturer retains the tea to keep it green, all aroma activities that take place during the withering stage of the tea will cease. In the world of fruits and vegetables, this reaction is called "enzymatic browning" and affects many foods, including bananas, avocados, potatoes and apples. If you cut the potato, after a few minutes, the exposed flesh will begin to turn black. If you boil a potato, it is still white. Similarly, tea makers quickly raise the internal temperature of the tea to 160 degrees Fahrenheit, inactivating polyphenol oxidase (PPO), which would otherwise turn the tea brown. Another way to inactivate polyphenol oxidase is to deprive the enzyme of water, which also needs water to perform its duties. Uva Wuwa Highland Ceylon tea and Darjeeling spring tea are very dry after harvest. They undergo so-called "hard withering", drying to a certain extent in a heated trough, and they become partially green, like green tea.)

The fixed method affects the final taste of the tea. Imagine the difference between a steamed potato and a baked potato. You can feel the difference. Japanese green tea makers steamed tea in the tunnel to make the tea more steamed spinach plant flavor. Since World War II, some Japanese tea merchants have begun to steam tea for a minute instead of the traditional 30 seconds, doubling the time. This increase may seem negligible, but it can make tea more confident. Chinese green teas such as Biluochun and Longjing taste lighter and sweeter than roasted nuts and steamed cabbages, in part because Chinese tea makers bake tea on pans. Hotter pans and ovens can trigger what chemists call the Maillard reaction. Named after the French chemist Louis-Camille Maillard, who first studied the reaction at the beginning of the last century. This reaction produces pyrrole, pyrazine and other compounds that taste like roasted peaches, roasted nuts and similar toasted or roasted flavors. As a kind of non-enzymatic browning, Maillard reaction will also darken the color of tea. Pots and ovens also give off a wider range of aromas of Chinese green tea. Leaves can reach 160 degrees Fahrenheit almost instantly when steamed, but it can take a few minutes to heat them in a wok or oven. Before they are fixed, the leaves will continue to wither, producing more aromatic compounds. After comparing the aroma of Japanese Green Tea and fried green tea in China, it is found that fried tea contains more lemon linalool, while fried green tea contains more carrots-ionone and lilac, which is a more common flower aroma in oolong tea. but they wither for longer. Although the aroma concentration of Chinese green tea is much lower than that of oolong tea, their aroma range is slightly wider than that of Japanese green tea.