Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.

As the shaking speed gradually increased, the color of the dry tea darkened, the uniformity of the leaves showed a trend of initial increase followed by a decrease, the color of the tea broth shifted from yellow and bright to orange and bright, the aroma evolved from grassy to floral and fruity, the taste became fresher and sweeter, the bud tip at the base of the leaf gradually disappeared, the breakage of the leaf fragments increased, and the brightness of the leaf base color increased and then decreased.

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