Green Tea

Green tea is made when oxidation is stopped in the leaf very soon after plucking.

This leads to a range of flavours from grassy and vegetal to toasty, sweet and umami. After plucking, the leaf is lightly withered, heated to prevent oxidation, rolled and then dried. Tea leaves slowly begin to oxidize as soon as they are plucked, so the ‘kill-green’ heating stage must occur within a couple of hours in order for minimal oxidation to occur. Therefore, unlike other teas, oxidation is not promoted in any way.