Green tea belongs to semi-fermented tea, also called oolong tea. Green tea is between black tea and green tea. It not only has the sweet and mellow characteristics of black tea, but also has the delicious and rich taste of green tea. It belongs to "sexual cold" tea. Its manufacturing feature is that the tea leaves are shaken continuously after artificial screening, so that the edges of leaves collide with other leaves to produce mildew and oxidation, thus appearing the characteristics of green tea leaves and red tea leaves. Therefore, green tea has the reputation of "green leaves with red edges". When the green degree is moderate, put it into the pot and fry it immediately, which will quickly inhibit the mildew and oxidation of tea leaves and form the unique quality characteristics of green. Green tea leaves need to be twisted to shrink them into strips.

When choosing this kind of tea, the shape should be plump, solid and thick, the leaves are spiral, the tea edges have vermilion serrations, the leaves are dark green, moist and shiny, and have the fragrance of orchids.

Tieguanyin in Anxi, Dahongpao in Wuyi and Oolong Tea in Taiwan Province all belong to green tea.

Besides the best Nanyan Tieguanyin, Dahongpao, the king of tea, and Frozen Top Oolong produced in Lugu Township, Nantou County, Taiwan Province Province, are all the best in green tea. Moreover, the best frozen top oolong has a strong fragrance similar to osmanthus after brewing.

The brewing method of green tea is to open the tea at the water temperature of 100℃, and then brew it with water of 98℃ for 5 times, but the water temperature of 95℃ is the best for the last bubble. The first bubble is 5 seconds, the second bubble is 5 seconds, the third bubble 10 seconds, the fourth bubble is 20 seconds, and the fifth bubble 1 minute.