Tea is processed by traditional technology with high-quality early spring buds in tea mountains.
Qingcheng Taocha Tourist Garden located in the mountains of Qingcheng, where mountains are green, and bamboo and wood are flourishing.
This mountain is with clouds and mists all year round, green mountain springs. It provides a natural and perfect environment for the cultivation and growth of high-quality tea.
Tea is unprocessed tea, which retains the natural substances of fresh leaves, and contains more nutrients, such as, and so on.
The processing of green tea can divide into three steps: drying and drying. The key is to kill green tea. Green leaves change by thermodynamic action. The processing of green tea divides into three stages: greening, mixing, and drying. The key is to fade green. The fresh leaves pass through the killing enzyme, the activity of the enzyme passivates. Under the condition of no enzyme influence, the various chemical components in fresh leaves are physicochemical changed by the action of heat. They are thereby forming the quality characteristics of the green tea.