The steps in the production of green tea are in order ( ).

The process of green tea production is withering, greening, kneading and drying.

1, greening

Greening plays a decisive role in the quality of green tea. Through high temperature, destroy the enzyme properties of fresh leaves, stop the oxidation of polyphenols to prevent the leaves from red; at the same time, evaporate some of the water within the leaf, so that the leaves become soft, to create conditions for kneading and shaping. With the evaporation of water, fresh leaves with grass gas in the low-boiling point of aromatic substances volatilization disappeared, so that the aroma of tea leaves to improve.

Except for specialty teas, the process is carried out in the killing machine. Factors affecting the quality of greening are greening temperature, the amount of leaf casting, the type of greening machine, time, greening method. They are a whole, interlinked constraints.

2, stir-frying

Due to the different roles of mechanical or manual manipulation in the drying process, the tea is formed into a long, ball-shaped, fan-shaped, needle-shaped, screw-shaped and other different shapes, it is divided into long stir-frying, round stir-frying, flat stir-frying and so on.

Long fried green refining called eyebrow tea, finished product color has Zhen Mei, Gong Xi, rain tea, needle eyebrow, show eyebrow, etc., each with different quality characteristics. Such as Zhen Mei: thin, tight and straight or its shape such as a woman's eyebrow, color green frost, high fresh aroma, taste strong, soup color, leaf green yellowish bright; Gong Xi: is a long fried green in the round tea, after refining called Gong Xi.

Shape particles similar to pearl tea, round knot uniform, does not contain broken tea, color green uniform, pure aroma, taste is still strong, soup color yellow-green, the bottom of the leaf is still tender uniform.

Rain Tea: the original department separated from the bead tea in the long tea rain tea most of the tea from the eyebrow tea, the appearance of short, thin, still tight, color green uniform, pure aroma, taste is still strong, soup color yellow-green, the bottom of the leaf is still tender; round fried green: the appearance of the particles of the round and tight, due to the different places of origin and harvesting methods, and is divided into the flat fried green, quan gang fai white and chung creek fire green, etc..

Flat fried green: produced in Sheng County, Xinchang, Shangyu and other counties in Zhejiang Province. Because of the history of the gross tea concentrated in the town of Shaoxing Pingshui refining and distribution, the finished tea appearance of fine round and tightly knotted like a pearl, so it is called "Pingshui Pearl Tea" or flat green, the gross tea is called flat fried green; Flat fried green: due to the different places of origin and method, mainly divided into three kinds of Longjing, Flag Gun, and Dafang.

3, drying green

It is dried with a drying cage. Roasted green tea after reprocessing and refining most of the tea billets for smoked tea, the aroma is generally not as high as fried green, a few roasted green tea quality is excellent. Its shape can also be divided into strip tea, pointed tea, piece of tea, needle-shaped tea.

Strip-shaped baking, the country's major tea-producing areas have production; pointed, slice-shaped tea is mainly produced in Anhui, Zhejiang and other provinces and cities. One of the special baking green, mainly Mabian Yunwu tea, Huangshan Mao Feng, Taiping Monkey Kui, Tingxi Lanxiang, Liu'an Gua Pian, Jingting Green Snow, Tianshan Green Tea, Guzhu Purple Bamboo Shoots, Jiangshan Green Peony, Emei Mao Feng, Jinshui Cuifeng, Xiashu Bifeng, Nannuo White Hair, and so on. Such as Huangshan Mao Feng: produced in Anhui Shexian Huangshan.

The appearance of the tender slightly curled, bud fat, uniform, with the front of the hair, shaped like a "bird's tongue", color and lustre of golden yellow oil, commonly known as ivory, aroma fresh and long, soup color apricot yellow clear and bright, taste mellow fresh and sweet, the bottom of the leaf buds and leaves into a dozen, thick and bright.

4, sun-dried green

It is sun-dried with sunlight. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces have a small amount of production. Sun-dried green tea to Yunnan large-leafed species of the best quality, known as "Dianqing"; others, such as Sichuan Qing, Guizhou Qing, Gui Qing, E Qing and other qualities of their own, but not as good as Dianqing.

5, steaming green

Steam killing is an ancient method of killing green in China. Tang Dynasty to Japan, along with the present; and our country since the Ming Dynasty that is changed to pot frying to kill the green.

Steaming is the use of steam to destroy the amount of enzyme activity in the fresh leaves, the formation of dry tea color dark green, tea broth light green and tea bottom green "three green" quality characteristics, but the aroma is more stuffy with the green, astringent taste is also heavier, less than the pot frying green tea as fresh and crisp. Due to the needs of foreign trade, China from the mid-80s, also produces a small amount of steamed green tea.

The main varieties of Enshi Yulu, produced in Hubei Enshi; Chinese tea, produced in Zhejiang, Fujian and Anhui provinces.

Green tea is the earliest tea in history. Ancient human collection of wild tea tree buds and leaves dried collection, can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years ago. But the real meaning of green tea processing, from the invention of the 8th century A.D. steaming system, to the 12th century and the invention of fried green system, green tea processing technology has been relatively mature, has been used until now, and constantly improve.