The production of Chinese green tea starts with the careful hand-picking of young tea leaves, usually in early spring. The leaves are then quickly heated by pan-frying or steaming to stop oxidation, preserving their green color and fresh flavor. After heating, the leaves are rolled to shape them and release essential oils, enhancing the flavor. Rolling can be done by hand or machine, depending on the tea type. The leaves are then dried using methods like baking, sun-drying, or air-drying to reduce moisture and ensure a long shelf life. Finally, the tea leaves are sorted, graded, and packaged, maintaining their delicate taste and health benefits.