Green tea is a very common tea in our daily life, like Xihu Longjing, Biluochun, Xinyang Mao Jian are all green tea. Its production process is not simple, mainly through the several processes of greening, kneading and drying. Killing can inhibit the activity of enzymes in tea leaves, retaining the green colour and fresh taste of tea leaves, as if the tea leaves have pressed the ‘pause button’, locking the breath of spring.
Green tea comes in a variety of shapes, some as straight as a needle, such as Nanjing Rainbow Tea; some curled like a snail, like Biluochun. After brewing, the tea broth is clear and green, which is particularly refreshing. Come close to smell, the aroma is fresh and elegant, there are beans, orchids and other different scents. When you take a sip, the fresh and refreshing flavour spreads out in your mouth, just like when you have just bitten into the fresh and tender leaves of spring, which makes you feel refreshed. Because green tea retains more natural substances, such as tea polyphenols, caffeine, it has the effect of refreshing the brain, antioxidant, and so on, very suitable for office workers to drink on a daily basis.
