Producing tea leaves ready for steeping is a rigorous procedure from beginning to end. Tea bushes are grown to a convenient height. Wearing reed baskets strapped to their backs, harvesters
go into the gardens to pluck the top leaves precisely as directed.
When a basket is filled it is then taken directly to the processing headquarters for additional sorting to achieve uniformity in leaves.
Since the most salient characteristic of green tea is its lack of fermentation, the processing has to proceed without delay or fermentation will begin.
Fermentation is interrupted by heating the leaves to drive out the moisture. Heating is done by steaming the leaves, pan frying the leaves, or by sun drying in the open air. The illustration below right shows pan frying in an large electric
wok that also involves a hand motion resulting in the flat smooth leaves of lung ching.
Leaves that have been steamed are easier to shape by hand
(or increasingly by machine) into balls large and small, pellets, curves, wiry appearance, and elaborate formations. The way the leaves are processed also results in a variety of colors: dark green, silvery, and various shades of green. In addition rolling the
leaves contribute to their taste when steeped.
Green leaves have also traditionally scented. Scenting is done by layering blossoms on the leaves during the drying process until the scent of jasmine, organge blossoms, or rose has permeated the leaves. For example jasmine blossoms may be layered
on leaves every night of the week to ensure a scent that lasts. Please note, essential oils are not used in scenting.
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