Green tea

Green and black tea come from the same plant and have their origin in Asia. Due to its invigorating effect, the plant was

As with black tea, the buds of each shoot are harvested with two leaves. After picking, the tea leaves are wilted on large nylon nets. The aim of this process is to remove around 20-30% of the moisture content from the tea leaf. The tea leaves are then rolled, which causes the leaf cells to break open and cell juice to escape. At this point, the fermentation process is interrupted by treating the leaves with hot steam or heating them in cast-iron pans. The heat converts the enzyme in the leaf to such an extent that further oxidation can no longer take place. The interruption of the fermentation process means that many of the active ingredients contained in the leaf are retained. This preserves the fresh, floral taste. Finally, the tea leaves are dried and sorted.

Whether pure or flavored, green tea is now available in many different variations.