Green teas are plucked by hand, the finest are comprised of only the top two leaves and bud of new growth. They are picked, withered very briefly and pan fired or steamed to prevent oxidation. In the process of firing they are often shaped either by rolling them or flattening them along the sides of the wok. Still, green teas offer a variety of tastes and aromas, from fresh and grassy to more nutty and roasted. The differences depend upon the varietal of tea, the growing conditions and the skilled craftsmanship of the tea master.