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.
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.
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