Description
Controlled airflow drying reduces tea leaf drying time while preserving moisture below 5 % and retaining key flavor compounds.
Technical
Air at 2–4 m s⁻¹ and 60–80 °C removes water by evaporation, limiting catechin oxidation and preserving theanine, which enhances antioxidant activity. The rapid moisture removal also curtails loss of volatile aroma compounds, yielding a cleaner flavor compared with traditional sun‑drying.
Science
Primary Reaction
Evaporation of water from leaf tissue with minimal oxidative polymerisation of catechins
Sensory Profile
Aroma ()
freshvegetalfloralgrassysubtle sweet
Origin & History
Civilization
Chinese
Era
late 20th century (1990s onward)