Guricha / Tamaryokucha and Pan-firing vs. Steaming

I've recently been reading about guricha and tamaryokucha.  I see a lot of sources mention that they're just different names for the same tea.

I also have found some sources, like Wikipedia (which I do not trust because their article on this type of tea is largely unsourced) which says that it can be either pan-fired or steamed.

I'm wondering if anyone knows about this type of tea, and can verify (a source that I could trust would be great) that they're just different names for the same thing, or if not, explain the distinction...and also, explain...can this type of tea really be either pan-fired or steamed...and is it still called the same name in both cases?