Green Teas are plucked and allowed to oxidize up to 10% before added either a wet or dry heat to cut off the oxidation. Steaming the leaves, as is traditionally done in Japan, produces a bright color and notes of seaweed and or spinach. Pan-frying, which is typical of Chinese Green Teas, produces deep, nutty notes. Green Tea is ideally brewed with 180 degrees farenheit for 2-3 minutes.