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, caffeine, amino acids, vitamins and other nutrients. The color is green, and the tea soup retains the green style of new tea, hence the name.

Green tea is produced in many places in China, including Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi, Hunan, Hubei, Guangxi and Fujian.

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.