Green teas are called "unfermented." The harvested leaflets are cleaned, sorted, dried or not, treated with high temperance, dried and once again briefly treated at high temperatures in order to stop any fermentation.
In China, teas are fried in special pans, in Japan, hot steam treatment dominates. Until the second treatment at high temperature, teas are wrapped once or several times. Different rotation increases the number of varieties of green teas to thousands. The best known are the gun powder (twisting), Sencha (wrapping), Chun Mei (wrapping) species.
