Green tea receives very little processing, keeping it as close as possible to its
natural state. Unlike black tea there is no withering, but instead the leaves are
steamed after plucking preserving their deep green color.
A blast of heat shuts down
the enzymes and kills the
leaf, so there is no oxidation
step as in black tea which is 100% oxidized.
The heat also softens the leaf for rolling,
releasing the juices and giving the leaves
their twist, or form.
Many green teas are named for what they
look like after rolling, such as gunpowder,
resembling a small gray-green pellet of
gunpowder when finished.
The end result is to rid the tea of moisture,
yet retaining the flavor. To make that happen
the leaves are repeatedly steamed and
rolled until the moisture gradually evaporates
and the leaves are crisp.
Since there is no oxidation, the chemistry of the leaf remains basically
unchanged, so unlike black tea the tannins are untouched, meaning
the color stays green and the pungency remains the same. Also, none
of the essential oils that release flavor have been allowed to develop,
meaning the green tea develops a pungency and unique fresh flavor
all its own.
All of the main tea types are healthy, but white and green teas have the highest amount of
vitamins, minerals, and disease fighting antioxidants and polyphenols, because they receive the
least amount of processing. Visit our health benefits page to learn more about tea's role in
helping to keep you healthy and fit.
