Plucked, withered, and rolled, green tea is not oxidized because during the rolling process oxidation is prevented by applying heat. The process has to be done carefully. Usually, the bud and the first two leaves are hand-picked to prevent unnecessary bruising which can cause oxidation. Then the leaves are hurried back to the processing area and allowed to wither a little bit. After that, the leaves are pan-fired (tossed in a very large wok like a stir fry) in the case of Chinese green tea, or steamed, in the case of Japanese green tea. Both methods apply the heat needed to prevent oxidation. The leaves are rolled and swirled creating countless shapes, each with a different flavor. The liquid is usually a green or yellow color and the flavor ranges from toasty and nutty (pan-fried) to fresher and grassier (steam heated).