Green Teas

Green tea was first 'discovered' in China around the third century BC from the leaves of the evergreen plant Camellia sinensis. All true teas, greens, blacks, oolongs, whites, etc., derive from this single plant and the broad diversity of appearance and flavor in tea results from the characteristic local methodology employed in plucking and processing the tea as well as the geography of its cultivation. Green tea is the closest to the tea leaf in its natural state as there is minimal processing of green tea leaves. They are simply dried and steamed or pan roasted to halt any fermentation and then rolled or curled depending on the tradition of the producer. Green tea flavor is light and refreshing and may also have notes of flowers, grasses and minerals but should not be astringent or bitter.