Green tea (lu cha) is made by heating (or baking/frying/fyring)) freshly picked young tea leaves, either in an oven or a specially made wok known as Ding. The process is to inhibit the enzyme polyphenol oxidase, responsible for brown wilting of leaves. In China, tea is dried in an oven or wok fried. In Japan the tea is typically steamed (the time varies depending on the type). The baking process helps to maintain the color of the tea, and provides for a fuller flavor and body. Fried green tea is characterized by nutty, sweet and herbal flavors. Steaming (Japanese tea) provides a more vegetal flavor, spinach, seaweed etc, the liquor of steamed tea can be cloudy. Also, the colder the water temperature is you steep the green tea with, the less bitter.