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Green tea

...undergoes almost no oxidation (versus completely oxidized red/black tea – this gives it a more subtle taste, lighter colour and body. Green tea is picked and transported back to the processing facility as quickly as possible, to minimize oxidation. There, the tea leaves are fixed with high temperatures (in Japan the leaves are steamed whereas in China most green teas are fried in wok-like pans) to arrest oxidation after which the leaves are rolled and dried.

 

 

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