Fried tea and green tea are two different types of tea, which differ in their production process, taste, and efficacy.
The difference between fried tea and green tea:
Production process
Jiancha: Jiancha is a classic process of making tea by adding water, mainly used in the production of green tea. In the process of making tea, the first step is to pick the tender leaves and gently knead them to destroy the leaf cells, allowing the cooked leaf juice of the tea leaves to be fully exposed to the air. Then, put the picked leaves into a pot and bake them quickly at high temperature. At this time, the tea leaves will warp and change shape, so it is also called stir frying green. Next, after the initial stir frying, the tea leaves will appear green yellow, followed by second and third stir frying, and finally a bright green boiling water color will appear.
Green tea: Green tea is an unfermented tea, and its production process mainly includes steps such as withering, rolling, and drying. During the production process of green tea, the color of the tea leaves remains green because there is no fermentation, and the enzymes in the tea leaves are quickly destroyed, preventing oxidation of the tea leaves.
Taste and flavor
Tea frying: The characteristic of tea frying is that it requires natural wind force in the air for processing. Therefore, during the tea frying process, it is generally necessary to hang the tea leaves outdoors and let them interact with the natural wind to help the tea leaves breathe and turn. The taste of fried tea is usually rich, with a roasted aroma and flavor.
Green tea: The taste of green tea is usually fresh, with a natural floral and fruity aroma and a mellow taste. Due to the lack of fermentation, green tea retains its original flavor and the color of the tea soup remains green.
Effect and Function
Jiancha: Jiancha has the effects of clearing heat and relieving summer heat, generating fluids and quenching thirst, and refreshing the mind. The nutritional components such as tea polyphenols, caffeine, and amino acids in fried tea have multiple benefits for human health.
Green tea: Green tea also has the effects of clearing heat and relieving summer heat, generating fluids and quenching thirst, and refreshing the mind. The nutritional components such as tea polyphenols, caffeine, and vitamins in green tea have multiple benefits for human health.
cultural background
Jiancha: As a unique form of green tea, Jiancha not only has a unique taste and nutritional value, but also contains rich historical and cultural background. In China, frying tea is a traditional way of brewing tea leaves, mainly by releasing the aroma and flavor of the tea leaves at high temperatures to achieve the best tea tasting effect.
Green tea: As one of the important categories of traditional Chinese tea, green tea is deeply loved by people. There are many kinds of green tea in China, such as Longjing, Biluochun, Mount Huangshan Maofeng, etc. Each kind of green tea has its unique flavor and production technology.
Fried tea and green tea differ in their production process, taste, efficacy, and cultural background. Jiancha is a special process for making green tea, while green tea is an unfermented type of tea. Whether it's fried tea or green tea, they both represent the richness, diversity, and profoundness of Chinese tea culture.