Green Tea Kill-Green Machine

Have you ever wondered why some green teas are so green? And why other green teas are not as bright green, but are typically yellower? The reason lies in the processing steps for each tea and in particular the “kill-green” step of the processing some tea types. The term kill-green is derived from the Mandarin ShaQing (杀青), which means “killing the green.”

Kill-green is also referred to as “de-enzyming” or “fixing” and is a process of tea manufacture used to halt the oxidative browning of tea leaves by denaturing the enzymes responsible for oxidation– polyphenol oxidase and peroxidase. Think of an apple, once it is sliced open, it quickly turns brown; however, the apples in apple pie are not brown because the heat used to bake the pie denatured the polyphenol oxidase and peroxidase in the apples and prevented enzymatic browning (same goes for potatoes, avocados, bananas, etc,).

http://www.maxindustrialmicrowave.com/green-tea-kill-green-machine-a-63.html