Golden tea has the characteristics of “four highs and four absolutes”. “Four highs” are the content of amino acids, tea polyphenols, water extracts and chlorophyll in the tea leaves is high, and the amino acid content is 7.47%, which is twice that of the general green tea varieties in the same period, and is the reason why golden tea is sweeter and fresher; “Four absolutes” are the rich aroma of the tea, the emerald green soup, the refreshing mouth, and the sweet aftertaste.