Green tea belongs to non-fermented tea. The processing technology of green tea is basically divided into four steps, namely, picking green, deactivating green, rolling and drying. Picking green refers to the process of picking tea green. There are strict standards for picking tea, and the maturity and uniformity of bud leaves and the picking time are all very important links to determine the quality of tea.

There are two ways to kill green, one is to kill green by heating, the other is to kill virus by steam. Green tea that has been steam-deactivated is called "steamed green tea". Steamed green tea is the oldest variety in the history of China, which was produced as early as the Tang and Song Dynasties, such as Enshi Yulu in Enshi, Hubei. Yangxian tea in Yixing, Jiangsu, cactus tea in Dangyang, Hubei. Japanese tea ceremony adopts the processing method of steamed green tea in Tang and Song Dynasties in China.

There are three ways to dry green tea, namely stir-frying, sun-drying or sun-drying, also known as stir-frying, baking and sun-drying green tea. Fried green tea can be subdivided into long fried green tea, round fried green tea, delicate and wonderful green tea and so on. The most famous green teas are West Lake Longjing, Dongting Biluochun and Luan Guapian. ?

Baked green tea is green tea that leaves are fixed, kneaded and then dried, such as Taiping Monkey Kui and Jingting Green Snow. Sun-dried green tea is a kind of green tea in which fresh leaves are dried after being fixed and twisted. The representative varieties are Yunnan Green and Shaanxi Green. Some sun-dried green tea is sold in the form of loose tea, and most of them are made into pressed tea, such as Tuocha, cake tea and blue bricks, which are sold to the frontier of the motherland.