During the Yuan and Ming dynasties, unfermented tea leaves were first pan-fried, then rolled and dried, a process that stops the oxidation process which turns the leaves dark and allows tea to remain green.
This stops the oxidation process which turns the leaves dark and allows tea to remain green. During the Yuan and Ming dynasties, unfermented tea leaves were first pan-fried, then rolled and dried.
During the Yuan and Ming dynasties, unfermented tea leaves were first pan-fried, then rolled and dried. This stops the oxidation process which turns the leaves dark and allows tea to remain green.
During the Yuan and Ming dynasties, unfermented tea leaves were first pan-fried, then rolled and dried. This stops the oxidation process which turns the leaves dark and allows tea to remain green.