Green Teas

All teas start out the same way, and what makes them different is how they are processed after harvest. Green tea is sometimes referred to as an un-oxidized or ‘non-fermented’ tea. Oxidation is the natural chemical process that occurs after vegetable matter is picked. The leaves begin to oxidize immediately after harvesting and to stop the oxidation process, green tea leaves are steamed or baked. Steaming is usually used for Japanese green tea, while baking or pan heating is often used for Chinese green tea.

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28 Item(s)

per page