Green Tea Green teas are not oxidised. Pan fired greens undergo three treatments: roasting, rolling and firing. Roasting kills off the enzymes responsible for oxidization and involves heating the leaf to around 100C, at which point the leaves become soft and flexible, ready for rolling. The leaf may be rolled into various shapes: sticks, balls, twists, or into the form of a leaf (such as Longjing). Depending on the crop quality, leaf can be hot or cold when rolled. Japan greens are manufactured differently, by steaming rather than pan firing. Green tea is an excellent thirst-quencher and can be drunk throughout the day. Nearly all green teas come from China or Japan. (Pratt 2010)
