The processing of green tea is much shorter than the processing of black tea or oolong tea.
When the leaves have been picked from the tea shrub they are usually, but not always, laid out to wither.
The withering process will typically last 8-24 hours and most of the water inside the leaves will evaporate.
During the next stage, the aim is to put a quick halt to any oxidation that has begun during the withering stage.
The tea leaves are therefore pan fried or heated up using steam.
During the third stage, the leaves are rolled. The methods and tightness can vary from tea to tea.
During the fourth stage the final drying occurs.
The tea leafs are still quite green since hardly any oxidation has taken place.