1, the quality characteristics of green tea 2, the production of green tea 3, the classification experience steps of green tea: 1 The quality characteristics of green tea are that the soup leaves are clear, beautiful, fragrant, mellow and cool. Making green tea requires typical processes such as enzyme fixation, rolling and drying. Immobilization: that is, high temperature destroys the oxidase activity in fresh tea leaves, keeps the tea green, and evaporates a lot of water for modeling. Rolling: repeatedly rolling the tea leaves to make them overflow the tea juice, so that the contents can be quickly dissolved in water during brewing, and the tea leaves can form a certain shape. Drying: Even if the tea leaves further lose most of the water, it is easy to store. 3 classification of green tea, fried green tea is long-fried: the finished products are rare, thin eyebrows, beautiful eyebrows and wind eyebrows. Stir-fried green: the finished products include pearl tea. Sauteed: The finished products are West Lake Longjing and Xiuning Luo Song. Baking green tea, ordinary baking green: including Fujian baking green, Zhejiang baking green, Huizhou baking green, Suzhou baking green and so on. Tender green: Huangshan Mao Feng, Taiping Monkey Kui, Huading Wu Yun, etc. Steamed green tea, fried tea, high curative value, etc. For more tips on drinking green tea, please visit:/ask/290a591615837308.html? Zd view more content