Green tea refers to the broad category of teas that are quickly steamed or pan-fired after harvest to prevent leaf oxidation. This low-degree of oxidation preserves the leaf’s green character, and, as many speculate, may be the reason why Green tea contains more antioxidants than other teas. However, without oxidation, Green teas can become very bitter if steeped too long or at too hot of a temperature. Never steep with boiling water, but with near boiling or even cooler water to producer better results. With all the different varieties of Green tea, you’ll encounter many dimensions of flavors and aromas. Read More