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Green teas are the teas that are primarily consumed in Asia. Japan for example only produces green tea. The leaves are placed for 20 to 30 seconds in large iron basins heated to about 100 Celsius. This operation destroys the enzyme that causes oxidation. The leaves, then, remain green. In Japan, this process is accomplished by exposing the leaves to steam.

The leaves are then rolled. As for black tea, the smaller and more tightly rolled the leaf, the more robust the tea, as more components are released.

The drying process allows some evaporation of the water contained in the leaves to prevent mould.

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

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