Green Tea

Green Teas, or Lü Cha, are not oxidized. Chinese greens are gently pan-fried to stop the enzymatic oxidation process; while in Japan, fresh leaves are quickly steamed.

“The best quality tea must have creases like the leathern boot of Tartar horsemen, curl like the dewlap of a mighty bullock, unfold like a mist rising out of a ravine, gleam like a lake touched by a zephyr, and be wet and soft like a fine earth newly swept by rain.” - Lu Yu