Tea rolling is a process of shaping the shape of green tea. Through the use of external force, the blades are crushed and lightened, rolled into strips, the volume is reduced, and the brewing is convenient. At the same time, part of the tea juice squeezed and adhered to the surface of the leaf, which also played an important role in increasing the concentration of tea flavor. The kneading process of green tea is divided into cold kneading and hot kneading. The so-called cold kneading refers to the kneading of the green leaves after being spread and cool; the hot kneading refers to the kneading of the green leaves while they are hot without spreading the cold. The young leaves should be cold kneaded to keep the bright yellow-green soup color at the bottom of the tender green leaves, and the old leaves should be kneaded hot to facilitate the tightness of the rope and reduce the debris.

The purpose of drying is to evaporate water and arrange the shape to give full play to the fragrance of tea. Drying methods include drying, sautéing and sun drying. The drying process of green tea is generally dried first, and then roasted. Because the water content of the tea leaves after kneading is still high, if they are directly fried, they will quickly form agglomerates in the pan of the roaster, and the tea juice is easy to stick to the pan wall. Therefore, the tea leaves are dried first to reduce the water content to meet the requirements of pan frying.

Green tea is a non-fermented tea. Because of its characteristics, it retains more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of the fresh leaves, chlorophyll retains about 50%, and vitamin loss is less, thus forming the characteristics of green tea “clear soup and green leaves, strong taste astringency”. It has special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory, etc., which is not as good as fermented tea.