Green Tea

Green tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation from occurring (Remember our baked apples?) While green tea produced in China is processed with a pan fired or heated method to arrest the oxidation, Japan uses steam in its processing method to stop oxidation. The two different production styles provide a wonderful array of delightful green selections.

Most green tea offers a delicate taste, light green colour and brews a refreshing cup.