Green tea is mainly produced in China and Japan where over 1,500 varieties can be found. In China, over 70% of tea production is green. Major growing regions include Fujian, Zhejiang, Anhui, Hunan, Jiangsu, and Jiangxi. In Japan, the terroir and origin of the tea is less important as batches are blended to create a balanced flavor. There are 8 different types of Japanese teas: sencha, bancha, hojicha, genmaicha, tamaryokucha, gyokuro, kabusecha, and matcha. Green tea is often characterized as being grassy, vegetal, sweet, seaweed-like, or toasty when pan fired. Fresh leaves of the camellia sinensis are dehydrated after being picked from the plant to prevent any possibility of oxidation. This sustains the green character of the leaves both in terms of their color and taste.