Green tea is a non-fermented tea, which is made through the process of fixation, rolling, drying and other processes. The natural substances in fresh leaves are preserved, such as tea polyphenols, amino acids, chlorophyll, vitamins, etc. The basic processing technology of green tea is: spreading→fixing→kneading→drying.
After the fresh leaves are returned to the factory, they should be spread on clean withering pallet. The thickness should be 7-10 cm. The withering time should be 6-12 hours, and the leaves should be turned in the middle. When the water content of fresh leaves reaches 68% to 70%, the leaf quality becomes soft, and the fragrance is emitted, the tea fixation stage can be entered. 
Fixing is a key process in green tea processing. Fixation is to take high temperature measures to dissipate the moisture in the leaves, inactivate the activity of enzymes, and make certain chemical changes in the contents of the fresh leaves, thereby forming the quality characteristics of green tea. Green tea fixing uses high temperature measures to inactivate the activity of enzymes and inhibit the enzymatic reaction. Therefore, pay attention to the fact that if the pot temperature is too low and the leaf temperature rises for too long during the tea fixation process, the tea polyphenols will undergo an enzymatic reaction, resulting in “red stem red leaves”. On the contrary, if the temperature is too high, more chlorophyll will be destroyed, causing the leaves to turn yellow, and some even produce burnt edges and spots, reducing the quality of green tea.
In addition to a few high-grade famous teas, which are processed by hand, the vast majority of teas are processed mechanically. Generally, a tea drum-fixation machine is used. When tea fixation, first turn on the fixing machine and ignite the fire at the same time, so that the furnace barrel is heated evenly and avoid uneven heating of the barrel. When there is a small amount of sparks in the tube, the temperature reaches 200′t3~300′t3, that is, the fresh leaves are put in. It takes about 4 to 5 minutes from the green leaves to the leaves. , Generally speaking, master the principle of “high temperature fixation, combination of boring and throwing, less boring and more throwing, old leaves are tenderly killed, and young leaves are killed in old age”. The amount of young leaves of spring tea should be controlled at 150-200kg/h, and the amount of old leaves of summer tea should be controlled at 200-250kg/h.
After the fixing leaves, the leaves are dark green in color, the leaves are soft and slightly sticky, the stems are constantly folded, and the green gas disappears and the tea fragrance overflows.