Chinese | Japanese | Vietnamese | Korean
Green teas are unoxidized. The freshly harvested leaves are withered (this step is generally skipped in Japan) and then either quickly pan-fired (China) or quickly steamed (Japan). This production step breaks down the enzymes (all biochemical processes are stopped in the plant cells) and then the leaves are shaped and finally dried. Our Korean and Vietnamese Green teas are quickly steamed, and then gently pan-fired producing characteristics in taste of both Chinese and Japanese teas. Green teas have a wide range of flavors: vegetal, grassy (especially some Japanese), nutty, and sweet.
