Green tea production

The most appreciated green tea is produced in China and Japan, and the best time for it is during spring time. Often referred to as non-fermented or unfermented teas, green tea variations are among the healthiest kinds of teas available. Because there is no fermentation, the natural attributes and nutrients of the green tea leaves are kept intact and green tea becomes one of the healthiest herbal infusion options. The traditional method of processing green teas involves withering (though not always), heating, rolling and drying. The fresh leaves are picked and then they are spread on trays and exposed to direct sunlight. This process, which usually lasts one or two hours, dries the leaves slightly. After that, the leaves are heated so as to prevent their oxidation and help them retain their natural attributes and remain fresh. The leaves are then rolled up and dried some more. . In China, green teas are often pan-fired in large woks and then rolled by hand into various styles. In Japan, the plucked leaves are steamed on a bamboo tray over water or in a steaming machine, making them easier to shape.