Green Tea
The plucked leaves are laid out in the sun or in the warm air of the factory and are allowed to wither until they are slightly limp and soft. The leaves are then heat-treated to destroy any enzymes that would react with the oxygen in the air and cause the leaf to rot. Green teas are therefore known as unoxidised teas. Heat is applied either by pan-frying in a large wok, as in China or by steaming, as in Japan. The fresh green leaves are steamed to kill the oxidizing enzymes allowing the final product to stay green. The steamed tea is then alternately rolled and dried, but allowed to retain 3 percent moisture. Steaming is the common practice in Assam, whereas Dehra Dun and Kangra valley the leaves are fan fried. In India, rolling is done in a conventional roller unlike the Japanese process in which the rolling is done in a drum. Green tea leaves gives straw coloured or pale greenish-yellow or brownish-yellow liquor and generally have a somewhat astringent or pungent flavour. The common grades of green tea are: Fine Young Hyson, Young Hyson, Hyson No. 1, Twanky, Fannings or Soumee, and Dust.