Green tea is harvested from the early season flush and processed to bring out the fresh flavor and character of the tea.
Harvest - Bud only, two leaves and a bud
Withering - Reduction of the water in the leaf to make malleable
Kill Green - Application of heat (pan fire, steam, or blanch) to denature the enzymes that oxidize the leaf
Rolling/Shaping - Manipulating the leaf to lock in the freshness of the leaf and creating the shape of the final product
Drying - The final step to lock in the flavor, character, and stability of the tea.
Each tea producer will process their tea to their own specification, so additional steps may be applied. The steps above are the basic processing steps.