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Green Tea |
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Green teas, like white teas, are closer to tasting like fresh leaves or grass than the black. The processing of green tea is similar to that of white tea in that it does not oxidize. After the leaves are plucked, they are (sometimes) laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. Then, in order to neutralize the enzymes thus preventing oxidation, the leaves are steamed or pan fried.
Next the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance. From there, it goes off to be sorted, graded, and packaged.
Green teas are also lower in caffeine and have higher antioxidant properties.
For further details just click on the name of tea.
Africa
Ceylon
China
Flavored
India
Japan
Taiwan
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