Who knows the specific processing technology of green tea?

(1) immobilization: high temperature is used to destroy the activity of oxidase in tea, inhibit the oxidation of polyphenols and other substances in fresh leaves, and stabilize the color and fragrance of tea. The methods of deactivating enzymes include frying, roasting, steaming and drying in the sun, among which frying and roasting are the main methods.

② Kneading: Kneading the leaf cells in the tea leaves to make the tea juice easy to leach and change the shape of the tea leaves.

(3) Drying: drying the tea leaves to make the water content in the tea leaves be 3% ~ 5%, which is beneficial to the preservation of the tea leaves. Drying methods include: parching, sun drying and sun drying, mainly parching and sun drying.