揉捻之后，茶叶被运回炒锅里开始第二轮翻炒，那些紧贴着炙热铁锅的茶叶的体积将进一步缩小。
After rolling, the tea was sent back to the drying pans for a second round of firing, losing even more volume at every contact with the hot sides of the iron wok.
对于绿茶，新鲜的茶叶在揉捻和干制以前先经加热或汽蒸，使酶失活。
For green tea, the fresh leaves are heated or steamed to inactivate enzymes before they are rolled and dried.
研究了揉捻和不同干燥方法对安溪油柿叶茶品质的影响。
Effects of rolling and drying technologies on quality of persimmon Diospyros kaki L. f. var. Sylvestris Makino CV.
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