There are five types of tea processing machine: heating, hot steam, frying, drying and sun-frying. Greening is mainly divided into heating and hot steaming. After drying, it also needs to be dried, which is divided into three methods: stir-frying, stir-frying and sun-drying.

The production process of green tea can be simply summarized as tea harvester picking, fixing, rolling and drying. Among them, curing refers to using high temperature to quickly destroy the enzyme activity in tea leaves, preventing the enzymatic oxidation of polyphenols, causing the fresh leaves to lose part of their water, and making the tea easier to make later. The greening process is also the basis for the quality of green tea.

Generally speaking, fixation has three functions:

1. Destroy enzyme activity and prevent the oxidation of polyphenols;

2. Distribute green grass and increase the aroma of tea;

3. Fry the soft tea leaves to facilitate subsequent production.

The high-temperature tea fixation machine evaporates the water in the fresh leaves. After the leaves are partially dehydrated, the texture of the leaves becomes softer and the toughness increases, making it easier to roll and shape later. The process of enzyme inactivation can be divided into two methods: heating and hot steam. The drying process after curing can be divided into three methods: frying, sun drying and sun drying. Therefore, according to different fixing methods and drying processes, green tea can be divided into four categories: fried green tea, roasted green tea, sun-dried green tea and steamed green tea.

1.Fried green tea: refers to the fried green tea style based on tea leaves fried in a tea roaster machine (or fully fried), forming a rich and refreshing aroma and a mellow and refreshing taste. Among them, Longjing is the most famous fried green tea.

2. Roasted green tea: refers to the style of tea leaves that are mainly dried (or completely dried) with a tea dryer to create a fresh aroma and sweet taste. The aroma of roasted green tea is not as strong as that of fried green tea.

3. Sun-dried green tea: refers to the style of sun-dried green tea that is mainly sun-dried green (or all sun-dried green), with high aroma, strong taste and sun-dried green flavor. Sun-dried green tea is the best quality among Yunnan large-leaf species and is called “Dianqing”.

4. Steamed green tea: The tea steaming fixation machine uses steam to destroy the enzyme activity in the fresh leaves, forming the “three green” quality characteristics of dry tea: dark green color, green tea soup color, and emerald green leaf color, with high aroma and refreshing taste.