經過數次揉捻團揉及熱力的烘焙後，茶葉外形逐漸緊結，水份也慢慢消散，此時

經過數次揉捻團揉及熱力的烘焙後，茶葉外形逐漸緊結，水份也慢慢消散，此時應立即進行乾燥，這是最後的一個步驟，以高溫抑制茶葉中殘餘之酵素活性，使品質固定在理想的狀態

結果 (英文) 1:

After several rolling group and knead the baking heat, gradually tight end shape of tea, moisture slowly dissipated, this time should be dried immediately, which is a final step, a high temperature to suppress the residual enzyme activity of tea, so that the quality in an ideal state fixed

結果 (英文) 2:

After several kneading and hot baking, the shape of the tea gradually tightened, the water also slowly dissipated, at this time should be immediately drying, this is the last step to high temperature to suppress the residual enzyme activity in the tea, so that the quality is fixed in the ideal state

結果 (英文) 3:

After several times of rolling and baking, the shape of the tea gradually tightens, and the water slowly dissipates. At this time, it should be dried immediately. This is the last step, to suppress the residual enzyme activity in the tea at high temperature, so as to fix the quality in an ideal state