Fresh leaves are picked & withered briefly, followed by a stage of short intense heat to inactivate enzymes & prevent further oxidisation. This is called the ‘kill green’ process. Allowing the leaf to retain its fresh green colour. Steaming, Baking or Frying the leaves results in various styles of tea. The leaves are then skilfully shaped & dried. Green Teas are typically bright, sweet & fresh with vegetal or grassy flavours.