Processing tea
d) Heating
To prevent oxidation or to stop it in the meantime, the tea leaves are heated so that the moisture present evaporates. This is also called 'Killing the Green'. Heating is done in different ways. White tea, for example, is baked in a drying oven. Green tea is usually steamed (this is especially typical with Japanese green tea) or stir-fried. For the production of Oolong tea, depending on the type of tea, it is chosen for heating in a wok or drying in a drying oven.

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