Green teas are the teas that are primarily consumed in Asia. Japan, for example, only produces green tea.

To make this tea, the plucked leaves are first placed for 20-30 seconds in large iron basins heated to about 100ÂșC. This operation destroys the enzyme that causes oxidation. The leaves remain green as a result. In Japan, this process is accomplished by exposing the leaves to steam.

The leaves are then rolled. Like black tea, the smaller and more tightly rolled the leaf, the more robust the tea, as more components are released.
In the next step, the drying process allows some evaporation of the water contained in the leaves to prevent mould.

Finally, sorting begins, which is the step where the different grades of tea are determined. Just as for black tea, the process uses sieves or screens of different calibers.

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