Green Tea - Japanese Style Generally, Japanese green tea has slighter more robust leaves and tastes slighter sweeter. Special machines are required in its production. The majority of tea leaves are machine plucked, whereas high quality teas are traditionally manufactured manually. Production steps in the mechanical production: a) Picking of fresh leaves b) Cooling/airing of leaves for about 1 hour, ideally in a cooling tunnel c) Oxidation with steam for about 45 sec at a temperature of around 100°C d) First step of removing of stalks and stems by hand e) Various rolling processes for a total period of around 90 min. In a single processing step, the leaves are rolled and then straightened out again:         - first rolling     - second rolling and simultaneous heating of leaves with dry heat     - traditional rolling process     - transport in order to cool leaves down     - third rolling and straightening     - fourth rolling and straightening f) Shaping g) Drying for c. 15 min at a temperature of c. 70°C.-80°C. h) Removing of stalks i) First sifting/grading into various leaf sizes j) Air separation into various leaf sizes k) Blending and packaging Carefully manufactured Japanese teas are very elaborately rolled and thus contain a high proportion of fine particles.