1. Stir fried green tea: refers to the style of stir fried green tea that is mainly dried (or completely dried) during the initial processing, resulting in a rich and refreshing aroma and taste.
The representative tea leaves of stir fried green tea mainly include Longjing tea, Biluochun tea, pinshui gunpowder tea, Sanbei Xiangcha, Xinyang Maojian, and Duyun Maojian.
2.Roasted green tea: refers to the process of drying mainly (or completely) during the initial processing, resulting in a (high-end) dried green tea with a clear and fresh aroma and a mellow and sweet taste. The aroma of roasted green tea is not as strong as roasted green tea.
The representative tea leaves of baked green tea mainly include: Mount Huangshan Maofeng, Taiping Houkui, Lu'an Gua Pian, Anji white tea.
3.Sun dried green tea: refers to the drying process mainly (or completely) during the initial processing, forming a sun dried green tea style with a high aroma, strong taste, and a sun dried smell. The representative tea of sun dried green tea mainly includes Yunnan green tea.
4.Steamed green tea: It uses steam to destroy enzyme activity in fresh leaves, resulting in a dark green color in dry tea, a green tea soup, and a leaf base .The "three green" quality characteristics of green and green, with a clear aroma and refreshing taste. The representative tea leaves of steamed green tea mainly include Yulu tea, Tencha, Sencha, and Enshi Yulu.
