Progress Report I
1. Product/Commodity Specifications
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All teas originally come from the leaves of the Camellia Sinensis plant. The differences between types of Chinese tea are caused by variations in processing methods, as well as the geographic location of the tea plant and by the appearance and taste of the infused tea.
Green tea leaves are light to dark green in color and brew into a light green infusion. Green tea undergoes minimal oxidation during processing. Raw tealeaves are heated, rolled and dried without fermentation. This enables the leaves to keep their original color and retain their naturally occurring antioxidants, which according to recent research can help reduce the risk of cancer and slow down the aging process. Green tea is made from unfermented tea, fresh leaves and therefore retain more natural substances, nutrients polyphenols, catching, chlorophyll, caffeine, amino acids, vitamins contain greater. Green tea in these natural nutrients for anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory and other special effects, are other teas that fall. Green tea is suitable for tea shoots as raw material, fixing, rolling, drying and other processes typically made. It’s dry tea color and tea brewing after Securing green tone, hence the name of green tea. Green tea is the first by picking fresh leaves to high temperature fixing, killing a variety oxidase, maintaining a green tea, then by rolling, drying and made soup green leaves are green quality common characteristics.
With a longer history than other varieties, green tea is the most popular variety of tea consumed domestically in China. China is the world's largest green tea exporter, comprising more than 80 percent of the global market.
Green tea is produced all over China. Representative varieties include Dragon Well (Longjing) from Zhejiang, Biluochun from Jiangsu and Huangshan Maofeng from Anhui Province....