Green tea is made from tea leaves that are unoxidized during the manufacturing process. This is achieved by either tossing fresh leaves in heated woks - also called pan frying, a preferred Chinese method - or by steaming the leaves, which is a more of a Japanese tradition, in the early part of the processing. This "blanching" ensures that the enzymes in the leaf do not oxidize as it goes later through the rolling and the drying process. A good green tea calls for quality plucking and quick but precise manufacture. Depending upon the origin, green tea can taste vegetal, floral, toasted, nutty, grassy and savory.