绿茶 - Green tea

Green teas are often referred to as non-oxidized or unoxidized teas. The intent is to preserve the healthy and natural elements of the fresh green leaves. The traditional way of processing green teas involves withering (though not always), heating, rolling and drying. After plucking, the fresh leaves are placed on bamboo trays and exposed to sunlight or warm air. Then the leaves are heated to prevent oxidation and preserve freshness. Finally, the leaves are rolled into all kinds of shapes and then dried. The rolling also helps regulate the release of natural oils and flavour during steeping. In China, green teas are mostly pan-fried in huge woks and rolled by hand into various styles: twisted, flat, balled or curly. In Japan, the fresh leaves are quickly steamed on a bamboo tray or in a steaming machine, making them easier to shape. The leaves are then rolled by hand or machine before finally being dried before packaging.