Because they are unoxidized, green teas keep their vital green color.
To prevent oxidization, the leaves are heat processed to eliminate the enzyme responsible for oxidization. In China, this is generally done by roasting or pan-firing the leaves, while the Japanese generally accomplish this by steaming the leaves at a high temperature.

To fully appreciate the flavor, better to prepare green tea with water at a temperature between 70° and 80°C.

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