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.
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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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