To produce green tea, fresh leaves are placed on bamboo trays and dried in the sun. The leaves are then placed into hot roasting pans and quickly moved about. They are continuously rolled into balls and re-roasted. This process stops the chemical changes from occurring in the leaf by never allowing it to wither and ferment. By eliminating the fermentation process, the dry leaf retains its green color and natural composition. Light yellow in color and having a vegetal flavor, green tea is loaded with beneficial antioxidants. Green teas vary in shape and size, ranging from twisted, curled, flat, pointed, half-moon crescent and tight pellets shapes.