Green teas are unoxidised and so the first stage of the manufacturing process is to kill any enzymes that would cause oxidation to take place. To de-enzyme them, the freshly plucked leaves are either steamed (to make ‘sencha-type teas) or tumbled quickly in a wok or panning machine (to make pan-fired teas) and are then rolled by hand or machine to give the leaf a particular appearance (twisted, curved, rolled into pellets, etc). The tea is then dried.

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