Manufacture of Green Tea
The intent during the production of green tea is to preserve the healthy, natural and active substances of the fresh leaves so they may be released into the cup at the time of infusion.
After picking, the green leaves are spread out for withering by passing hot air. Once they have become soft and pliable, they are traditionally pan-fried in woks. This prevents the leaves from oxidizing (usually called fermenting) as occurs during the production of black tea. The subsequent rolling gives the leaves their style: twisted, curly or balled as well as increased durability. Rolling also helps to regulate the release of the natural substances and flavour during the steeping. In the final step, the leaves are dried by firing whereby the natural fragrances and flavours are stabilized; the leaves keep their green colour.
The resulting green teas are high in nutrients and minerals; their health benefits are the subject of a great number of medical studies.