Traditional firing was done on large pans or screens over fire, but now a drier that blows heated air into a chamber is used. In the drier, the leaves are cooled quickly to prevent overdrying and loss of quality. Black tea is the most popular type in the United States. Black teas are processed the longest and have a rich, reddish brown color and full aroma and flavor. Some well known types of black tea are Orange Pekoe, Darjeeling, and English Breakfast.
Green tea is unfermented tea.
The leaves are steamed immediately after harvest to prevent fermentation and maintain pliability. The leaves are then rolled and fired until they turn dark green. They are then dried and either crushed into small pieces or ground to a powder. Green teas have a pale color and less aroma and flavor than black teas. Tencha and Gunpowder are a couple of the more popular green teas.