Green teas are not oxidized teas. No chemical changes take place during their manufacture. Processing of green teas varies from country to country and always includes a short period of withering, then steaming (Japanese method) or pan-firing (Chinese method) to de-enzyme the tea leaves. Then the leaves are rolled into different shapes: balls, twists, sticks, tiny pellets, etc. Some green teas are still processed by hand, although most factories (especially in Japan) are now mechanized. Green teas make a delicate and healthful treat which can be enjoyed throughout the day.