Depends on harvest seasons, tea could be harvested in Spring, Summer, and Fall. Spring Green Tea has been ranked the highest before the raining of Chinese Lunar "QingMing".

Green tea comes from the Camellia Sinensis plant native to Asia. The part of the plant used for making tea is found in the uppermost shoots. This is where the young, tender new leaves and buds are formed. The top two leaves and the bud are prized both for their fullness of flavor and their ability to be twisted or rolled into a variety of shapes. Harvesters pluck either the bud or the bud plus the youngest leaf.

For good to average tea they pick the bud plus the top one or two leaves. For lower quality teas they pick the two top leaves, the lower leaf below them, plus parts of the twig. After the leaves are picked they are immediately taken away for processing.

Processing for green tea is markedly different than for red and black teas. For green tea, the leaf is not fermented at all. It is either baked, roasted, sun-dried, or steamed immediately after harvesting to stop the fermentation process. When dry enough, tea leaves are rolled into a variety of shapes until it is completely dry. Quality depends on the tea's origin, the season, and leaf processing techniques that are used. For some famous green teas only the youngest flesh leaf is picked. Special cultivation techniques are employed to produce a tea that is renowned for its rich flavor and color.

To make black or red tea, the fresh leaf is withered by exposing to air and is broken and left to ferment after picking. While red and black teas are fully fermented, Oolong Tea is only half fermented. Jasmine is lighted fermented when tea leaves are smoked with jasmine flowers.