Green food tea means that the ecological environment (atmosphere, soil, and water quality) of the producing area meets the national standards for green food production, chemical synthesis preparations and additives are not used in the production process, and production, processing, transportation, packaging, etc. operate according to specific operating procedures. The specific standards, as determined by the National Green Food Development Center, use green tea products. 1 Eco-environment and garden construction (1) Choose away from cities and towns, industrial and mining enterprises, and be more than 1500m away from the trunk line of traffic. The content of heavy metals in the soil and water should not exceed the standard, the soil pH should be between 4.5-6, and the elevation should be 1600-1800m. The surrounding natural vegetation A good mountain is a green food tea development base. (2) According to 3.33-6.67 hm2 slicing, leave 15-20m natural or create a vegetation isolation zone, slopes open 1.5m wide tabletops, dig deep 60cm, 60cm wide planting ditch, flat row spacing of 4.5m. In September-October, the soil in the trench was fully ripened, and it was backfilled and planted in June of the next year. Before the backfill, 2000kg of organic base fertilizer was applied. (3) Digging pits along the ground and roads to compost organic fertilizers and miscellaneous fertilizers, usually 1 hm2 per pit. (4) The selected high-yielding and disease-resistant varieties such as Yunan No. 10 and No. 14 were selected as the base seedlings and planted from mid-June to mid-July. (5) Row spacing 4.5m, plant spacing 20cm single planting, reaching 30000-33000 strains hm-2. 2 Green Food Tea Garden Management (1) After planting tea seedlings, legume green manure is planted each year between lineages, and green manure is buried in the soil at the initial flowering stage. (2) Stereotype trimming Pengpang, completed in three years, until the Pengtai up to 1.2-1.5m into the formal production period, the first production period of mining and integration, rich trimming topping to maintain the width of 1.5m wide. (3) Park grass and evenly spread 10-15em weeds in winter to control the growth of ground weeds. (4) Composting of organic fertilizers and composts for 2-3 weeks. The composting temperature is 49°C-60°C for harmless treatment and 22 500 kg?hm-2 for application. (5) Nutrient consumption during the picking of tea gardens can be supplemented with the application of cake fertilizer or green food tea special fertilizer to avoid the application of a single fertilizer. 3 Diseases and pests control (1) Picking in batches in batches to reduce the main insect pests, small green leafhoppers, feeding breeding sites, picking up diseased leaves and pests, and preventing the growth of weeds with shallow crops to keep the tea gardens clean. (2) Breeding of poultry such as ducks, chickens, etc. When the pests are serious, people can put tea gardens and control pests. (3) Using light and sex hormones to trap pests. (4) When insect pests do affect, bio-pesticides (certified) are used for prevention and control, and self-made plant pesticides, such as bitter vines, can also be used for prevention and control. However, they can be picked only 15 days after application. (5) Diseases were sterilized with sulphide-sulfur mixture and only standard fresh leaves could be picked after 15 days. 4 Picking and management of fresh leaves shall be timely and grading in batches, transported in bamboo baskets and transported. After the plant is left with cold wilting and water loss, the fresh leaves on the day's factory will be processed on the same day to avoid spoilage of fresh leaves. Workers picking fresh leaves need to hold health certificates. Get on the job. 5 Green Food Tea Processing and Management (1) Green Food Tea Green tea is more intuitive and the market is more active. The initial process flow: fresh leaves are wilfully adjusted, one is green, one is rubbed, one is shaken, and one is dried; the refining process is: Lose one wind pick one tick and one bake a match and pack. Wipe the fresh leaf moisture control at 15%, moderate fixation, rubbing moderate, tight cable, hand grasp tight tea overflow is moderate, drying temperature 90 °C -110 °C, reheating after the heat gas exhausted graded fit packaging . (2) Clean and disinfect workshops and process lines before and after processing every year and quarter. The ventilation of workshops is smooth, and lead and aluminum manufacturing and processing machinery are forbidden. (3) Use renewable energy such as firewood as fuel, and install dust and smoke removal equipment. (4) The processing personnel take the health certificate, equipped with special work uniforms, and always keep the processing plant and machinery clean and hygienic. After the product has been inspected, when the content of heavy metal, pesticide residues and impurities conforms to the green food standard, packaging is carried out and the green food mark is added to enter the market.