The temperature for drying tea leaves is 120~150°C, and the rolled leaves are generally required to be dried in about 30~40 minutes for the first round. They can then be left undisturbed for 2~4 hours before being dried a second time. Typically, two to three rounds of drying are enough to fully dry the leaves. The temperature for the first round of drying in the dryer is around 130-150°C and should be kept stable. The temperature for the second round of drying is slightly lower than the first, at 120-140°C, until the leaves are fully dried.

What is the temperature for drying Green Tea?

Initial Drying: The initial drying temperature for green tea is 110°C~120°C, with a Leaf spread thickness of 1~2 cm. Dry until the moisture content reaches 18%~25%, which is when the leaves have a prickly feel when lightly pinched by hand. Allow them to cool and regain some moisture for 0.5~1 hour, and once the leaves have softened, proceed with the secondary drying.

Secondary Drying: The temperature is 80°C~90°C, with a leaf spread thickness of 2~3 cm. Dry until the moisture content is below 7%, and immediately remove from the machine to cool down.

The Characteristics of Baked Green Tea

The characteristics include an intact shape that is slightly curved, with visible tips, a dark green color when dry, a clear and pure aroma and taste, and a yellow-green infusion with bright leaves. Baked green teas have several distinct features: First, the aroma is strong and has a baked quality; second, the color of the infusion is related to the final drying process. If the drying temperature is too high, the infusion will be clear and greenish; if the temperature is slightly lower, the infusion will be slightly yellow but less clear. Third, the leaves after Steeping have a uniform color, appearing fresh and bright green. The baking process is used primarily to enhance the aroma, making these teas suitable for immediate consumption rather than long-term storage.

Baked green teas have a fresh, grassy aroma and typically display a green color when dry, with visible white down hairs. When you hold it in your hand, you may see the white down hairs scatter in the air due to the thorough drying. However, the tea may appear slightly loose and coarse because, during production, excessive or prolonged rolling can lead to blackened strands and a noticeable roasted flavor in the dry tea. Its aroma is sharp. After brewing, the tea soup usually appears yellow-green, light green, or vibrant green. It has a fresh, brisk taste with a sweet aftertaste, though it does not hold up well through multiple infusions. The aroma of the leaves after steeping is generally not persistent, as some of the aromatic compounds, such as those responsible for fragrance, can volatilize during high-temperature baking. The steeped leaves are a tender green or bright green and do not turn brown.

After refinement, baked green tea is classified as Flower tea grade base material, divided into grades 1 to 6 and broken tea. Evaluation points: For grades 1 to 2, the leaves should be fine and tight with visible tips and no stalks. Grades 3 to 4 should be relatively tight with some tender stalks. Grades 5 to 6 should be more loosely bound with stalks present, and the color should be dull.