Generally, green tea goes through the following steps from picking to processing: picking, deactivating enzymes, rolling, shaping, drying, making coarse tea, fine picking, packaging and hardcover, and it will be listed in about one month. Secondly, sometimes some changes will occur during picking/drying due to weather or other factors.

Tea picking: spring and summer tea, autumn tea; Tea picking is very seasonal. Spring tea is usually picked when one bud has four leaves or one bud has five leaves. When a bud with three leaves or a bud with four leaves is extracted, summer tea is harvested. Autumn tea is picked when one bud has two leaves or one bud has three leaves.

Spring tea is the best, and it can be picked before Tomb-Sweeping Day (near the fourth and fifth day of the solar calendar every year), also known as tea before tomorrow, which can be regarded as; "Spring tea, summer tea, autumn tea" in the top grade.

Tea production process:

Green tea: It is made by directly deactivating enzymes, kneading and drying after picking without any fermentation process. It tastes fresh and mellow, refreshing and pleasant. Due to different construction methods, it can be divided into pot-fried green tea, such as Longjing and Biluochun, and steamed green tea cooked with high-temperature steam, such as fried tea and Yulu. The former has a strong aroma, while the latter has a fresh and green feeling.