As with other traditional teas, green tea is made from the young leaves of the Camella Sinensis plant. Like white tea the leaves are subjected to less oxidisation during the production process than black tea. To achieve this, the leaves are steamed or pan cooked to destroy the enzymes that cause oxidisation. They are are then rolled and twisted into distinct shapes by hand or machine before being oven dried to remove all but a fraction of the moisture. The particular shape, level of oxidisation and drying as well as growing conditions in different regions give each type of green tea different characteristics in appearance and flavour.