The manufacture of green tea has long been the prerogative of China. The tradition of ancestral techniques - which varied from region to region, or even from village to village - still persists to this day. The traditional methods produce a quality of tea which is remarkable for the delicacy of its aroma, the fine presentation of the leaf and the flavor of the liquor. Green teas do not undergo oxidation. While the methods of manufacture may vary greatly in detail according to the region or country where the teas are made, the three manufacturing stages arimed at prevent the leaves from oxidizing remain the same: firing, rolling, drying.