Green Teas

Green teas are produced mainly in China, Taiwan, Japan and India. The first step in processing green tea is to steam or pan-fire the freshly picked leaves. This destroys the natural enzymes necessary for fermentation. The steaming not only helps to preserve the leaves' natural oils and important natural antioxidants (also referred to as polyphenols and tannins), it also helps to soften the leaves , making them more pliable. After steaming, the leaves are rolled or twisted, which forces the cellular structure to break down so that they will release their aromatic juices when brewing occurs. A second gentle heating, also called firing, reduces the water content further, to 3 percent moisture. Repeatedly heating the leaves causes them to dry slowly.

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