Known as un-oxidized tea, Green Tea is made solely from the leaves of the camellia sinensis plant. The leaves are plucked, slightly withered, then immediately cooked to preserve the green quality and prevent oxidization. The growing conditions for green tea can be broken down between two different types: sun grown and shade grown. The leaves are generally harvested three times a year with the first flush producing the highest quality leaves. The heating process differs greatly depending on the region and the tea maker’s techniques. Some of the mainstream methods of manufacturing green tea include:
Pan Firing - Chinese green teas are often pan or wok roasted to neutralize the natural enzymes then dried, which generally results in a pale green color.
Steaming – In general, most Japanese green teas are quickly deep steamed resulting in a bright green infusion.