The so-called rough tea is the tea green after the tea leaves are picked from the tea tree, and it is called "rough tea" after the drying stage is completed by withering, standing, deactivating enzymes and rolling. It is characterized by the unique tea fragrance of fresh tea, just like eating sashimi, but at this time, the tea rich in organic matter also contains green dihydrate, theophylline, citric acid and more caffeine, which has relatively more unfavorable factors to human body. It is suggested that patients with gastrointestinal ulcer and taking medicine should reduce drinking. After the completion of the so-called refined tea stage, tea farmers, tea merchants, tea shops, etc. Bake green dihydrate, theophylline, citric acid and caffeine to the required cleanliness according to customer's needs. It is characterized by tea with various characteristics of tea shops and tea with special tastes of guests. Refined tea leaves are relatively resistant to soaking and storage, and the factors that are bad for the health are relatively reduced. Real charcoal-roasted tea: that is, tea roasted with charcoal fire. After planning what kind of baked tea, select the required raw tea, and then bake it with charcoal fire at different times. With the help of charcoal fire, green dihydrate, theophylline, citric acid and caffeine in tea are slowly discharged, and with the far infrared rays and negative ions released by charcoal fire, negative ions and far infrared rays can really fully absorb tea.