Tea can be characterized by its degrees of fermentation during the manufacturing process: fermented tea, semi-fermented tea, and non-fermented tea. In Japan, green tea is non-fermented. After a tea leaf is picked and set aside, it withers and changes to a red-brown color because of rapid fermentation and oxidation. In the case of Japanese green tea, this activation is interrupted by thermal treatment immediately upon harvesting the leaves. This heat treatment stops the activity of the enzyme found inside the actual leaf, and as a result, the oxidation and fermentation are interrupted. Two heating methods exist: :

one is to heat it in an oven, and the other is to steam it. This last method is actually the most popular one.

With steam, the chlorophyll of the oxidizing enzyme changes and gives Japanese green tea its unique, intense light-green color. It is also what gives it its aroma and rich flavors.

• The green leaves (fresh) – After picking, the leaves are immediately brought to the tea factory.
• Steam – the leaves are steamed. It is an important process because the fragrance of the tea changes depending on the strength of the steam. The steam softens the leaves and makes them easier to blend.
• Rough blending – Through the cooling process, the traces of humidity remaining on the surface of the leaves are removed. They are then dried while blending them under heat.
• Careful blending – The leaves are blended by constant and increasing pressure.
• Intermediate blending – By increasing the heat during the blending, the moisture is taken out at an even rate.
• Delicate blending – As more heat is continuously added, the shapes become more regular. This procedure results in a rough tea. The way in which the leaves change color and shape while increasing their fragrance and flavor during the different processes is very interesting.

Rough tea is not consistent and takes several shapes. As such, the tea is reshaped during winnowing and cutting during the final phase of the process. With an extended drying time the unique smell of the green tea is revealed. The tea leaves are then weighed and put into bags and boxed, ready to be delivered to the customers.