Green tea is one of the main tea leaves in China, which refers to a beverage made from the new leaves or buds of tea trees without fermentation, and through the processes of enzyme fixation, shaping and drying.

Without fermentation, green tea retains the natural substances of fresh leaves, and contains many nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids and vitamins. These natural nutrients in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees through typical technological processes such as enzyme fixation, rolling and drying. Its dry tea color and brewed tea soup and tea leaves are mainly green, hence the name green tea. Green tea is made from fresh leaves picked by high temperature to kill various oxidases, keep the tea green, and then knead and dry. Clear soup and green leaves are the same characteristics of green tea quality.

The processing of green tea is simply divided into three steps: enzyme fixation, rolling and drying, among which the key is enzyme fixation. Fresh leaves are inactivated by enzyme activity, and the chemical components contained in them are basically unaffected by enzymes, and change through heat, thus forming the quality characteristics of green tea.