Rolling is a process of green tea shaping strip shape, and it also plays an important role in improving the taste concentration of tea. The rolling of green tea can be divided into cold rolling and hot rolling. The so-called cold rolling refers to the rolling of green tea leaves after cooling. Hot rolling refers to the rolling of green tea leaves without cooling. Fresh tea raw materials are suitable for cold kneading, because the young leaves have less fiber, large toughness, thin cuticle, and more water-soluble pectin content, and it is easy to form a rope during kneading. Moreover, the fresh tea raw materials can keep the bright yellow green soup color and green leaf bottom. The raw materials of tea that are not fresh are suitable for hot kneading. Because there are many fibers in the old leaves, the leaves are rough and hard, and it is not easy to knead them into strips. The hot kneading is to use the characteristics of the leaves that are softened by heat, which is conducive to kneading and tightening the strings, reducing the broken tea, and improving the appearance quality.