Lotus leaf water removal refers to the lotus leaf in the microwave through the water molecule. It impacts heating, destruction, and passivation of oxidative enzyme activity in fresh leaves, inhibiting the enzymatic oxidation of tea polyphenols in fresh leaves. Through this process, tea leaves do not change color during drying. At the same time can remove a green flavor of fresh leaves, forming a better aroma.
The important process of lotus leaf tea processing is fixation. The purpose of green killing is to use high temperatures to destroy the activity of polyphenol oxidase, inhibit its oxidation red and Browning, and fix the green quality of fresh leaves. The fixation and evaporation of water occur simultaneously, which takes away the green breath of fresh leaves, leaving it fragrant.
Microwave sterilization drying means that electromagnetic waves generated by the magnetron are evenly irradiated to lotus leaves, which can be heated internally and externally at the same time to instantly raise the temperature.
The finishing drying process is very uniform, without burnt leaves, burnt edges, debris, etc. While the traditional finishing process of tea leaves is through the heating roller, which is transmitted to the tea leaves. The heat is not uniform, which is easy to produce internal ripening, external dry, and internal wet.
The production of the burnt taste, burnt leaves, and detritus affect the quality of lotus leaf tea.
Because lotus leaves stay in the microwave heating box for a short time and do not need air and steam to conduct heat, it can significantly retain tea’s nutritional components. Traditional killing and drying in rolling to the killing and drying machine for a long time, therefore, lotus leaf tea loses more nutrients.
Most importantly, lotus leaf tea plays a bactericidal role in finishing and drying, which can greatly extend the warranty date. It is incomparable with any other finishing drying method.