Green tea processing is like that of white tea, in that oxidation is prevented. After the leaves are plucked and undergo a withering process (optional) they are heated, rolled and dried. Heating the leaves stops the enzymatic action and prevents oxidation preserving freshness. Japan achieves this by steaming the leaves for less than a minute while in China the leaves are tossed in a hot pan or a rotating drum for a designated time period creating different flavor characteristics.
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