Green tea has three green characteristics: dry tea green, soup green, and leaf bottom green. Due to different production methods, there are steamed greens, baked greens, sun-dried greens and fried greens with different characteristics.
1. Features of steamed green tea Green tea made of steam-fixed green tea is called steamed green, including Chinese steamed green, Japanese steamed green, Russian steamed green, Indian steamed green, etc. Steamed green should have the characteristics of three greens, namely dry tea dark green, vegetable soup yellow-green, and leaf bottom green. Most steamed green teas are shaped like needles.
2. Characteristics of Baked Green Tea Green tea that has been dried in a pot after frying is called Baked Green. Baked green tea generally has the characteristics of resistance to foaming. Ordinary roasted green tea is made of one bud, two leaves and three leaves. After the hair tea is refined, it is called plain roasted green tea. It is characterized by long, straight and flat cords, with centimeters, dark green color, pure fragrance, mellow taste, and bright yellow-green leaves at the bottom of the soup. Special roasted greens are generally famous teas. 
3. Characteristics of sun-dried green tea Green tea that is pan-fried, fixation, rolled and sun-dried is called sun-dried. The general characteristics of sunbathing are dark green or black in color, orange in soup color, and different degrees of sun exposure. Among them, the quality made from fresh leaves of Yunnan big-leaf species is better, called Dianqing. Its characteristics are that the cords are fat and strong, the color is dark green, the fragrance is strong, and the astringency is strong.
4. Characteristics of stir-fried green tea Green tea that is pan-fried, tea fixation, tea rolling, and fried is called stir-fried green tea. Due to the different methods of tea frying and the shape of tea leaves, it is divided into long fried greens, round fried greens and special fried greens.

(1) Long stir-fried green features: the bar is tight, straight and round, with sharp seedlings, green color, high fragrance, strong and mellow taste, and the soup color and the bottom of the leaves are yellow-green and bright. Stir-fried green strips are tighter and heavier than baked green strips, and have a stronger soup flavor. After being refined, it is called Mei tea for export, and it is divided into Zhen Mei, Xiu Mei, Gongxi and so on. (2) Characteristics of Yuanchaoqing: The particles of Yuanchaoqing are fine and round, with green color and mellow flavor. The refined pearl tea particles are rounder, tighter and smoother like pearls, dark green and frosted, and the fragrance is also enhanced. (3) Characteristics of special stir-fried greens: According to the shape, it can be divided into flat sheet shape, curly shape, needle shape, bead shape, straight bar shape, etc. For example, West Lake Longjing is a special fried green tea with flat, smooth and straight leaves, which are green in color, fragrant, mellow in taste and beautiful in shape.