Green Tea

Green tea is harvested and then immediately steamed or pan-fired to stop the oxidation process. By doing so, it gives the green tea leaves their bright green color and light, vegetal taste. Another result is green tea leaves have a much higher concentration of chlorophyll, polyphenols and antioxidants than other tea types. Japanese green teas are steamed soon after harvest to halt oxidation. Chinese green teas are usually pan-fired after harvest to stop oxidation. Chinese green teas tend to be milder than Japanese green teas. Generally, a cup of green tea contains about one-third as much caffeine as a cup of coffee.

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