Green Tea is the form of Camellia Sinensis that is handled extremely carefully both during, and after hand picking, in order to limit the release of enzymes in the leaf that act as a catalyst for the oxidation process— namely that process which turns a green tea, into a black tea. After carefully picking the leaves, normally in early Spring season, they are immediately pan roasted, to kill the enzymes in the leaf and stop oxidation, preserving the freshness of the original product more so than other processing methods. This results in an incredibly unique aromatic and fresh tasting product, packed with antioxidants, as well as energy. Our teas are all hand picked, free of any agrochemicals and or pesticides, and processed by Tea Masters in their original and historically accurate cultivar locations.
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