In the tea making step, the oxidase activity in the fresh tea leaves is destroyed and passivated at high temperature, the enzymatic oxidation of tea polyphenols and the like in the fresh tea leaves is inhibited, and part of water in the fresh tea leaves is evaporated, so that the tea leaves become soft, which is beneficial to rolling and molding, emits green fragrance and promotes the formation of good fragrance.

Immobilization is one of the main processes of green tea, yellow tea, black tea and oolong tea.

Fixing enzyme is the key process to form the shape and quality of green tea. Inactivation method: stir-frying, steaming, baking, soaking and radiation. Steamed green was widely used in the Tang Dynasty and also in Japan, Russia and India. After the Ming Dynasty, the method of frying green was widely used in China, and it was also widely used in tea-producing countries all over the world. Generally speaking, the master is "high temperature fixation, first high and then low"; Old leaves are tender and young leaves are old; The principle of combining throwing with boring, throwing more and boring less. Steamed green should be "high temperature and fast".

After fresh leaves are collected, they should be spread on the ground for 2-3 hours and then fixed.

We must master the green-killing, the young leaves should kill the old, and the old leaves should kill the tender. Generally, the water removal time is 5-7 minutes, and the water content is reduced to about 20%-30% of the total weight of raw leaves. After the water is removed, shake the leaves, cool them and knead them.