1. Fried green teaStir-fried green tea is green tea that is killed and dried by means of roller or pot stir-frying. Its appearance is tight knot, the color is green, the aroma is high fresh, the soup color is green, the taste is rich and delicious. Stir-fried green tea in the green tea yield is great, but also can be subdivided into long stir-fried green, round stir-fried green, flat stir-fried green and so on.
2. Baked green teaGreen green tea is in the drying process, using a drying cage or dryer dry green tea. Its appearance is complete, the color is dark green and oily, the fragrance is light and elegant, the soup color is clear and bright, and the taste is fresh and mellow.
3. Sun-cured green teaSun-cured green tea is green tea that is dried by sunlight. Its appearance is coarse, the color is dark green still oily, the fragrance is high, the soup color is yellow green bright, the taste is strong, astringency is strong. Mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces, a small number of production. Among them, the quality of Yunnan large-leaf species is the best, which is called “Dianqing”, but most of them are used as raw materials for pressing tea.
4. Steamed green teaSteaming green tea is the earliest method of making green tea in China, which uses hot steam to kill green leaves, and then kneads and dries them. Steamed green tea is firm and fine in shape of needle, bright in color of tender green or dark green oil, clear in color of soup, light yellow green, with fragrance, taste mellow or slightly astringent
