What is Green Tea?
Unlike the other varieties, green tea is not subjected to an oxidisation process. To neutralise the enzymes which might react with the oxygen in the air, green tea is steamed or fried in a pan as soon as it has been picked.
Then the leaves are rolled and dried, to prevent any further oxidisation. Because there is no oxidisation, the green tea retains a more delicate flavour and a greener appearance, along with more healthy compounds.
Green Tea Processing: Steaming/Roasting → Cooling → 1st Rolling → 1st Drying (110°C/70°C) → Final Rolling → Final Drying (120°C/80°C)