Green tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation from occurring (Remember our baked apples?) While green tea produced in China is processed with a pan fired or heated method to arrest the oxidation, Japan uses steam in its processing method to stop oxidation. The two different production styles provide a wonderful array of delightful green selections.
Most green tea offers a delicate taste, light green colour and brews a refreshing cup. China greens offers a more grassy, toasty taste profile and Japan greens are a more fresh spinach or sea weedy profile
Most green tea offers a delicate taste, light green colour and brews a refreshing cup.