Function Introduction:  

The steaming process is as follows: fresh leaf conveying → steaming → air cooling.  utilizes saturated steam to deactivate enzymes in fresh leaves and prevent the oxidation of polyphenols.

It is a crucial step in forming the color, aroma, and flavor of tencha green tea, and is the foundation of green tea quality. This modular unit utilizes the contact between steam and fresh leaves to rapidly deactivate active enzymes, ensuring the fresh leaves are bright green and tender, and promoting the transformation of tea aroma.