Early spring arbor Dian green tea, from the fresh leaves picking time, selected Yunnan Xishuangbanna early spring arbor tea fresh buds, after killing, Kneten, drying and other processes. Due to the high temperature killing, timely kneading and fast drying, the enzyme activity and polyphenol oxidation are controlled, preventing the buds and leaves from fermentation and maintaining the green color of the tea leaves, with plump stripes, green and glossy color, yellowish-green soup color, long-lasting aroma, and sweet aftertaste, which has a long aftertaste after drinking.
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