When producing green tea in China, the freshly-plucked tea leaves are heated in large pans at a temperature of approx. 80 °C right after harvesting. In Japan, the freshly plucked leaves are steamed over hot water for a moment. The split ferments are destroyed, the fermentation interrupted. The leaves keep their natural dark-green colour. After heating/steaming, the tea is rolled up loosely and then dried immediately and packed. In China and Japan one says: “Drinking green tea conduces the care of life”. You can find green tea in every variation. Whether small and round with long, light-green leaves or dark-green and wiry – not to mention the variations in taste.