Green teas are known for their fresh flavor and health benefits. They are predominantly produced throughout China, Japan, Korea and Southeast Asia during the spring growing season, which runs from March through May.
Tea artisans use various methods of firing the freshly harvested leaves to prevent the natural oxidation process and to preserve the fresh green qualities of the leaf. Green teas are the least oxidized of all the teas and are categorized by the firing method and craftsmanship technique; steamed, pan-fired, oven-baked, half-roasted, half-baked, hot-air roasted, and sun-dried.
The regional nuance, the season and time of harvest, the style of leaf and the plucking standard all become apparent when tasting the various types of Green Tea.