Green Tea
Green teas are often referred to as unoxidised because they are heated after picking to kill the enzymes that cause oxidisation. The leaves are either pan-fired or steamed, then rolled to shape and dry the leaf, sealing its green colour.
Green teas are often referred to as unoxidised because they are heated after picking to kill the enzymes that cause oxidisation. The leaves are either pan-fired or steamed, then rolled to shape and dry the leaf, sealing its green colour.
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