On Japan's main island, Honshū, as well as the smaller islands of Shikoku and Kyūshū, nearly all tea plantations traditionally produce a wide variety of green teas, each with a fresh, clear character. The main harvest season spans from April to September, with the rare, premium export varieties being highly sought after worldwide. After the withering process, the green tea leaves are steamed to prevent oxidation by the natural enzymes and to preserve the vibrant green color. Depending on the tea’s quality, the leaves are then rolled by hand or machine to enhance flavor and texture.