Green tea leaves most closely resemble the original tea leaf and is unoxidized. It consists of small springtime leaf buds that contain nutrients and oils sent up by the roots after its winter dormancy. Green tea is mostly renowned for its freshness and low shelf period (6-8 months), making it valued even more. China categorizes the most precious green teas as pre-Qing Ming, translated as "before the spring festival." It occurs in early April. Green tea comes in a variety of shapes including flat, curled, rolled, twisted, and even needlelike.
Below are several types of green teas and their country of origin. Note that there are countless more and each deserves its own merit.
Green tea goes through a meticulous process. It is first plucked. The green tea leaves skip the withering process, and are instead "fixed". They undergo a short air-dry, and are fired under high temperatures to destroy enzymes and prevent oxidation. Fixing is done by pan-firing and it preserves the aromas and oils inside of the leaves and keep their moisture. They are then rolled, which brings aromatics to the surface. They skip oxidation, which is meant to transform the leaves' enzymes. The tea is then dried in tumble dryers, and are then hand-sorted or machine-sorted.