Tillverkning av kinesiskt grönt te utanför Suzhou

Green tea - delicate tastes, full of antioxidants

Green tea is the predominant type of tea in China and Japan, and what is usually ment when referring to "tea". The taste is lighter than black tea, with more greenish influences of herbs, grass and flowers. The main categories of green tea are actually Chinese and Japanese. In China, most green teas are roasted or pan-fried, while the Japanese normally steam their teas. Through the heating process, there is a natural enzyme in the tea leaves that is destroyed. Without this enzyme, the leaves cannot oxidize easily and remain green. Green tea is unoxidized, which makes it full of healthy antioxidants.

Click on the picture to see a video about the production (Swedish only).

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