Stir-fried tea is a kind of enzyme fixation, also called stir-fried tea. The main purpose is to destroy the high temperature of fried tea, inactivate the oxidase activity in fresh leaves, inhibit the enzymatic oxidation of tea polyphenols in fresh leaves, evaporate part of the water in fresh leaves, make tea soft, facilitate rolling and molding, and at the same time emit green odor and promote the formation of good aroma. . \x0d\\x0d\ haha, that's all. \x0d\ Other additions: enzyme fixation is one of the primary processes of green tea, yellow tea, Pu 'er tea and oolong tea. Inactivation method: stir-frying, steaming, baking, soaking and radiation. Generally speaking, the master is "high temperature fixation, first high and then low"; Old leaves are tender and young leaves are old; The principle of combining throwing with boring, throwing more and boring less. \ x0d \ x0d \ I'm also learning about tea, so I have time to study together.