Green Tea

Green tea is non-fermented tea. The processing techniques include fixation, rolling and drying. The process of fixation is crucial to the quality of green tea. According to different ways of fixation and drying, green tea is subdivided into pan-fried green tea, basket-fried green tea, sun-dried green tea and steamed green tea. While in the rolling process, tea leaves are rolled into different shapes. To make green tea, the fermentation or oxidation process is completely left out, which gives green tea light, fresh flavor and delicate color.

Green tea has a long history and it is mainly produced in China. As the world's largest green tea producer, consumer and exporter, China abounds with numerous famous green teas such as Xihu Longjing tea, Dongting Biluochun tea, Huangshan Maofeng tea, etc. The quality of fresh tea leaves plays a key role in the quality of green tea. For example, top Xihu Longjing tea and Dongting Biluochun tea are processed from the finest tender fresh tea leaves. Tens of thousands of tender buds are needed to make 500 grams of them.