Green teas are dried and fired but do not undergo oxidation. This maintains the chlorophyll and gives a vegetal, sweet taste. They are high in antitoxins and vitamin C.In Japan, it is prepared by steaming, drying and rolling the leaves.
Sencha, Japan’s favourite tea, is made from the upper leaves and buds of the bush. The leaves are steamed, kneaded, dried, and sifted. Sencha has a delicate sweetness and flowery aroma.