Using steam to kill green is an ancient method of killing green in my country. In the Tang Dynasty, it was spread to Japan, and it has been around to this day; in my country, it has been changed to pot-frying since the Ming Dynasty. Steaming green is the use of steam to destroy the enzyme activity in fresh leaves, forming the quality characteristics of "three green" with dark green color of dry tea, light green tea soup and green bottom of tea, but the aroma is more stuffy and green, and the astringency is also heavier. , not as fresh as pot-fried green tea. Due to the needs of foreign trade, my country has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei; Chinese Sencha, produced in Zhejiang, Fujian and Anhui provinces.
Green tea is the oldest type of tea. The collection of wild tea tree buds and leaves by ancient humans can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years ago. But the real green tea processing started from the invention of the steamed green tea method in the 8th century AD, and then the stir-fried green tea method was invented in the 12th century.
