Green tea

In the production of green tea, oxidation is prevented to preserve the green color of the leaf and as many of its healthy properties as possible. This is primarily achieved using the "steaming tea" method, widely applied in Japan and in the southeastern Chinese provinces of Zhejiang and Anhui. The leaves are treated with hot steam in this process.

In other Chinese provinces, the predominant method is "pan-roasting," where freshly picked leaves are briefly heated on large round pans or in a wok. Over the course of the centuries-old tea tradition, other processing methods have also emerged, such as roasting green tea, or mixing it with roasted rice or fragrant blossoms.

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