The Processing of Green Tea
The processing of green tea is similar to that of white tea in that oxidization is prevented. After the leaves are plucked, they are laid out to wither for about 8 to 24 hours; this allows the water to evaporate. The leaves are then steamed or pan fried to neutralize the enzymes thus prevent oxidation
Next the leaves are rolled up in various ways and tightness followed by a final drying. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
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