The most prized green teas are hand made during the spring season in China and Japan. After picking, the tea leaves are heated by either a process known as “pan firing” or steaming which preserves the fresh element of the leaves and prevents the oxidation of the leaves. The leaves are then dried. There are a variety of drying techniques that range from baking to controlled convection drying. The process of making green tea varies from region to region as well as within the many varieties.