The key technologies affecting the color of Longjing tea are: 1 Green Red Terrier: The time for spreading the fresh leaves is too long, and the bud tip becomes dark red; Red stems are too thick for spreading, time is too long, or the temperature of the pan is too low. . 2 leaves color black: fresh leaves when the pot shaking less fry, too hard, too much oil in the pot, but also prone to black. 3 spot white burst: the pan temperature is too high, especially the temperature of the pot is too high. 4 color gray: Hui pot stage, long-term low-temperature frying, will make dry tea color gray, aroma boring. China Agricultural Network Editor
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