Green Tea: Sweet aftertaste and brisk mouth feel. After fixation, rolling and drying, most of the white tips are fallen off. It becomes tea liquid after steeping. There are four types of fixation for green tea: stir frying, steaming, roasting and sunshine drying. Among all, frying is the most common one. By frying fresh green tea leaves in 180 celsius degree in a huge skillet, the moisture content is evaporated and the tealeaves become soft for easier shaping. Machine-stir frying has replaced the traditional hand-stir frying.

Green tea, also called non-fermented tea. Without fermentation, green tea keeps more natural substances, for example tea polyphenols, catechins, caffeine, amino acid and vitamins. The natural nutrition contained in green tea is alleged to have the health benefit of anti-aging, anti-cancer, disinfection, and inflammation diminishing, which make green tea a better choice when it comes to health concern. Using the tips of branch as the raw material, through the typical technique of fixation, rolling and drying to make the tea. The color of tea leaves and the tea liquid both have the color of green. Therefore, it got the name “green tea”.

Green tea is first produced through high-temperature fixation after plucked. The fixation eliminates the oxidase and keeps the green color. The manufacturing process ends after rolling and drying. Clearness indicates the quality of green tea.

Green tea is non-fermented and has become the most popular kind of tea among the world. The feature of green tea is clearness of the tea liquid, nutritious and anti-disease. 

《Beverage & Tobacco》