Abstract: The origin and legends of Green Tea provide rich cultural resources and historical heritage for the development of the green Tea industry. Many green tea producing areas have relied on these cultural resources to create distinctive green tea brands and cultural tourism projects, attracting a large number of consumers and tourists for tasting and experiences. It can be said that the origin and legends of green tea are not only an important part of Chinese tea culture but also a significant driving force for the continuous development of the green tea industry. This article analyzes the origin and history, processes and procedures, regions and characteristics, features and identification, brands and markets, issues and challenges, developments and trends, to elaborate on the thousand-year legacy and future prospects of Chinese green tea. Due to limited expertise, errors are inevitable; please bear with us (one person's perspective; April 2024).

Keywords: China; tea culture; green tea; legacy; prospects

I. Origin and History of Chinese Green Tea

1.1 Origin and Legends of Green Tea

The origin of Chinese green tea can be traced back thousands of years to the era of the mythical figure Shennong. According to “Shennong's Herbal Classic,” Shennong tasted hundreds of herbs and encountered seventy-two poisons in one day, which were neutralized by tea. This legend not only reveals the medicinal value of green tea but also establishes its important status in traditional Chinese culture. As history progressed, green tea gradually expanded from medicinal use to drinking, becoming an indispensable part of daily life for the Chinese people.

There are many folk legends and historical records about the origin of green tea. Among them, the story of Lu Yu and “The Classic of Tea” is particularly well-known. Lu Yu, the tea sage of the Tang Dynasty, was a tea enthusiast who excelled in tea arts. His work, “The Classic of Tea,” is the earliest, most complete, and most comprehensive treatise on tea that exists in China and the world. In “The Classic of Tea,” Lu Yu meticulously describes the origin, harvesting, preparation, brewing, consumption, and benefits of green tea, laying a solid foundation for the subsequent development of green tea culture.

The origin and legends of green tea enrich the content of Chinese culture and reflect the profound insights of the Chinese people into nature and life. As a natural and healthy beverage, green tea's unique taste and health benefits are deeply loved by people. In modern society, with the spread of health concepts and increased consumption levels, the demand for green tea continues to grow, making it an important category in the tea market.

Moreover, the origin and legends of green tea provide rich cultural resources and historical heritage for the development of the green tea industry. Many green tea-producing areas rely on these cultural resources to create distinctive green tea brands and cultural tourism projects, attracting a large number of consumers and tourists for tasting and experiences. It can be said that the origin and legends of green tea are not only an essential part of Chinese tea culture but also a significant driving force for the continuous development of the green tea industry.

1.2 Historical Evolution of Chinese Green Tea

The historical evolution of Chinese green tea is grand and extensive, with a long and rich history. As early as the Tang Dynasty, Lu Yu's “The Classic of Tea” provided detailed descriptions of the preparation and appreciation of green tea, marking the initial formation of green tea culture. During the Song Dynasty, the cultivation and processing techniques of green tea further developed, with an increasing variety of green teas and improved quality. In the Ming and Qing dynasties, the tea-making craftsmanship reached its peak, with famous teas such as Longjing, Biluochun, and Mao Feng emerging, becoming important representatives of Chinese tea culture.

In the historical evolution of green tea, the continuous innovation and development of production techniques played a critical role. From the initial simple sun-drying to later complex techniques like stir-frying and baking, the production skills of green tea gradually matured. Especially during the Ming and Qing dynasties, through long-term practical exploration, tea makers summarized a complete process for green tea production, including picking, fixation, rolling, and drying, significantly improving the quality of green tea.

At the same time, the historical evolution of Chinese green tea reflects the inheritance and development of Chinese tea culture. From ancient literati to modern tea masters, green tea has been an important medium for pursuing a quality lifestyle and appreciating the beauty of nature. The fragrance, sweetness, and aftertaste of green tea not only satisfy people's taste needs but also provide endless enjoyment and inspiration at a spiritual level.

In modern society, Chinese green tea remains vibrant. With advances in technology and improvements in living standards, every aspect of planting, processing, and sales has seen significant improvement and enhancement. At the same time, the health benefits of green tea have gradually been recognized and accepted, making it a healthy way of life. It can be said that the historical evolution of Chinese green tea is not only a history of the inheritance of tea culture but also a history of harmonious coexistence between humans and nature.

II. Production Techniques and Processes of Green Tea

2.1 Harvesting and Preliminary Processing of Green Tea

The harvesting and preliminary processing of green tea are crucial steps in ensuring the quality of tea leaves. During the harvesting phase, tea farmers typically pick the leaves in the early morning when the moisture content is moderate and the aroma is strong. At this time, the tea leaves have accumulated nutrients overnight and are of superior quality. When picking, tea farmers follow the standard of “one bud and one leaf” or “one bud and two leaves,” ensuring that the picked leaves are both tender and nutritious. Studies show that this picking standard maximizes the retention of beneficial components in the leaves, such as catechins and amino acids.

The preliminary processing stage involves the initial treatment of the picked leaves, including fixation, rolling, and drying. Fixation is a particularly critical step that uses high temperatures to quickly destroy the enzymatic activity in the leaves, fixing the green color and aroma. Traditional fixation methods often involve wok stir-frying or drum fixation, while modern techniques include more advanced steam fixation and microwave fixation. Rolling shapes the leaves into strips, promoting the seepage and even distribution of tea juice, making the leaves firmer and more attractive. Finally, drying removes excess moisture from the leaves to enhance aroma and preserve quality.

In the preliminary processing process of green tea, tea farmers ensure the best quality of each leaf with their rich experience and exquisite skills. At the same time, modern processing equipment and technologies provide strong support for the improvement of green tea quality. Through scientific harvesting and preliminary processing procedures, Chinese green tea maintains its unique quality characteristics, becoming a world-renowned beverage.

2.2 Core Techniques of Green Tea Production

The production techniques of green tea have a long history, with core techniques embodying the wisdom and craftsmanship of the ancients. In the production process of green tea, fixation is a crucial step. This step uses high temperatures to quickly destroy the enzymatic activity in the leaves, fixing the green color and removing the grassy flavor. Research shows that the temperature and duration of fixation have a significant impact on the quality of green tea. For example, in the production of Longjing tea, the fixation temperature is usually controlled between 200-220 degrees Celsius, with a duration of approximately 2-3 minutes, conditions that maximize the retention of aroma and taste in the leaves.

In addition to fixation, rolling is another core technique in the production of green tea. Rolling aims to form a tightly compacted shape of the leaves, promoting the seepage of tea juice and making the tea more fragrant. During the rolling process, the cell walls of the leaves are broken, allowing tea juice to flow out and adhere to the surface of the leaves, forming the characteristic color and flavor of green tea. Statistics show that the content of catechins and amino acids in rolled green tea significantly increases, thereby enhancing the quality of the tea leaves.

Drying is the last step in the production of green tea and is also one of the core techniques. Drying aims to remove excess moisture from the leaves, achieving an appropriate moisture content and further fixing the quality of the tea. During the drying process, the aroma and taste of the tea are further enhanced. For example, Biluochun tea is dried using low-temperature and long-duration drying, allowing the tea to absorb aromas from the air during slow drying, creating its unique floral and fruity aroma.

The core production techniques of green tea not only embody the wisdom of the ancients but also reflect the modern pursuit of tea quality. Through continuous exploration and practice, the production techniques of green tea have been continuously improved and refined, making the quality and taste of green tea even better. At the same time, the production techniques of green tea have inherited Chinese tea culture, becoming an integral