Green Tea
We are often asked about the differences between green tea and other teas. Some of our customers are surprised to learn that green tea comes from the same plant species as black tea does: Camellia Sinensis. It’s the variety of the plant, and especially how the leaves are processed that determines whether the tea is “black” or “green”. The leaves for green tea are processed almost immediately after picking to prevent the oxidation that naturally occurs in the leaves if left unprocessed. Once the tea leaf oxidizes it then becomes a “black” tea leaf. The green tea leaves are immediately heated (usually steamed or fried in a dry pan). This heating process dries the leaf and is what prevents it from oxidizing. This also gives green tea its fresh taste. Depending on the method used for heating, the tea can take on different flavor profiles. For example, pan fried teas can have a more toasted or grassy flavor, whereas steamed teas take on a more sweet profile. This processing method is also the reason for green teas highly touted health benefits. The minimal oxidation levels in green tea allow for the maximum amount of antioxidant and polyphenol retention possible.
