It's being repaired. 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.

There are also different ways to kill green tea, such as "frying" green tea with heat and "steaming" green tea with steam. Fried green tea has the quality characteristics of "beautiful appearance, high aroma and strong taste"

Extended data

Green tea is made from the new leaves or buds of tea trees, without fermentation, through the processes of enzyme fixation, shaping and drying. , and retains the natural substances of fresh leaves, including tea polyphenols, catechins, chlorophyll, amino acids, vitamins and other nutrients. The color is green, and the tea soup retains the green style of new tea, hence the name.

The characteristics of steamed green tea are "three greens", that is, leaf green, soup green and leaf bottom green. Traditional steamed green tea includes Enshi Yulu and so on. Most of the green tea produced in Japan belongs to steamed green tea, such as Yulu, fried tea and matcha. Sun-drying tea is the oldest and most natural drying method. Sun-dried green tea is mainly produced in Yunnan, Shaanxi, Sichuan and other places in China, namely Yunnan green, Shaanxi green and Sichuan green.