根据烘干和失活技术，它是分分为炒茶，烤茶，晒干的绿茶和蒸绿茶。
According to the drying and inactivation techniques, it is sub-divided into stir-fried green tea, roasted green tea, sun-dried green tea and steamed green tea.
绿茶的叶子采摘后马上蒸煮。
绿茶的茶叶通过蒸煮防止了EGCG化合物被氧化。
Green tea leaves are steamed, which prevents the EGCG compound from being oxidized.
对于绿茶，新鲜的茶叶在揉捻和干制以前先经加热或汽蒸，使酶失活。
For green tea, the fresh leaves are heated or steamed to inactivate enzymes before they are rolled and dried.
对于绿茶，新鲜的茶叶在揉捻和干制以前先经加热或汽蒸，使酶。
For green tea, the fresh leaves are heated or steamed to inactivate enzymes before they are rolled and dried.
丰收后，把叶子蒸片刻，绿茶就制好了。蒸馏的作用是破坏叶子中的酶而不使其中的化学成分被氧化得太多。
Green tea is made by steaming the leaves shortly after harvest, destroying enzymes so that chemicals aren't oxidized very much.
丰收后，把叶子蒸片刻，绿茶就制好了。蒸馏的作用是破坏叶子中的酶而不使其中的化学成分被氧化得太多。
Green tea is made by steaming the leaves shortly after harvest, destroying enzymes so that chemicals aren't oxidized very much.
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