"Imagine a largish budding rosebush, or better still, a waist-high camellia bush in early spring, its outer leaves small and shiny and freshly sprouted. If you wanted to make green tea from this bush, you would pluck the smallest, most delicate top leaves and throw them into a large, flat wicker basket, where they would be allowed to wither for a few hours. Then you'd "set" the leaves by dumping them into a big wok and lightly frying them, turning them again and again, drying them even further. After baking or cooking them, you'd roll, twist, squeeze, and pummel them. When the leaves become soft and limp, and the smell and the look of them was just right....you'd give them one last blast of heat, then package them. Voila: Green tea!"
