For the production of green tea, there are different methods by which a fermentation of the tea leaves is stopped. For the production of Sencha tea, the tea leaves are immediately after picking short, about 30 seconds, steamed and immediately cooled by a blower. After cooling, the leaves are partially rolled or pressed to varying degrees and dried in a hot air oven until the tea leaf contains only about 3% water This gentle processing largely preserves the natural content and taste of the tea leaves