Green Tea Steps

1. Hand Picking

Only the youngest and most tender tea leaves (usually the top two leaves and a bud) are plucked. This ensures optimal quality and flavor.
Picking is often done early in the morning to preserve freshness.

2. Steaming

This process halts oxidation immediately after the leaves are harvested, By exposing the leaves to steam for a brief period—ranging from 15 to 60 seconds—producers can craft teas with varying flavor profiles.

3. Firing (Drying)

Once oxidation is complete, the leaves are dried using hot air or heated pans to halt the chemical reactions.
This step removes residual moisture, ensuring the tea is shelf-stable.
The firing also enhances the tea's aroma and flavor.

4. Tasting and Quality Control

Expert tea tasters evaluate the final product for flavor, aroma, color, and quality.
This ensures consistency and adherence to standards before the tea is packaged.