Green Tea

Green tea making is tedious.
Picked, the leaves are placed in a high humidity to maintain quality.
A moist low temperature keeps the leaves fresh.

Then light steaming to set the color and quality of green teas.
The length of which determines the taste, aroma and color.

Extra steaming equals deep murky green liquid but the color of the tealeaves become bright and the level of astringency and aroma are reduced.

After cooling, tealeaves are pressure rolled while dry in hot air.
Removing moisture from the leaf's surface improves color and aroma.

After scattering, the leaves are pressed and rolled and hot air is again used on the dry leaves.

This process softens the leaves and reduces the level of moisture further.

Then the leaves are gathered together and pressed and rolled without heat.
Leaves not rolled enough earlier in the process are rolled again.

This process levels off the moisture content of the leaves and destroys the tissue.
This allows the substances within the tea to easily emerge when brewed.

Some teas are flavored with oils or scented with flower petals during the processing stage.
Some are blends of the four main types. Read more about different types of tea.