GREEN TEAS

The tea leaves are harvested from the Camellia sinensis plant and are then quickly heated and dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavour. Unlike black tea, green tea does not undergo the oxidation (fermentation) process that causes the green tea leaves to turn brown. Because this step is skipped in the manufacturing of green leaf tea, the chlorophyll (greening agent) remains in the tea leaves, which is what makes green tea green.

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