Green tea is plucked, withered and rolled. It is not oxidized because during the rolling process, oxidation is prevented by applying heat. For green tea, the fresh leaves are either steamed or pan-fired (tossed in a hot, dry wok) to a temperature hot enough to stop the enzymes from browning the leaf.
Simultaneously, the leaves are shaped by curling with the fingers, pressing into the sides of the wok, rolling and swirling - countless shapes have been created, all of them tasting different.
The liquor of a green tea is typically a green or yellow color, and flavors range from toast, grassy (pan fired teas) to fresh steamed greens (steamed teas) with mild, vegetable-like astringency.