Green Tea
To make green tea, the tea leaves are heated soon after picking to stop oxidation, locking in a freshness that ranges from grassy and marine to sweet and nutty. Processing methods vary – Chinese greens are typically pan-fired, while Japanese greens are steamed. These differences inform how a green tea presents, and the range of flavour from vegetal steamed Japanese greens to the chestnut flavours of Chinese greens can delight and surprise.
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