Traditionally, the tea leaves are panned in a wok or steamed, but with advancements in technology, kill-green is sometimes done by baking or panning in a rolling drum. In some white teas and some black teas such as CTC blacks, kill-green is done simultaneously with drying.
Traditionally, tea leaves were roasted in a wok or steamed; modern advancements now allow for kill-green through baking or panning within a rolling drum. For some white teas and specific types of black teas like CTC blacks, the kill-green step is performed alongside the drying process.