Making Tea
Black Tea
Green Tea
Other Teas
Green Tea differs from black and oolong tea in that oxidation is not allowed to occur.
After withering the leaf enzyme is destroyed by heating with either steam or dry heat.
Japanese green teas are steamed, while the withered leaf for China greens is briefly roasted in a large wok.
As steaming is almost instant in its enzyme kill, the Japanese teas typically have a very green liquor.
The roasting method for China greens allows a small amount of oxidation that typically colours the liquors yellow.
After heat treatment the tea manufacture process for greens is similar to that described for black teas.