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Green Tea
Green teas are the most commonly consumed teas in Asia. Green tea is not oxidized. Immediately after plucking the leaves from the Camellia sinensis plant the tea leaves are steamed, or pan fried to prevent oxidation by eliminating the leafs enzymes. This also keeps the tea leaves green, which produce a light colored liquor and a delicate, sometimes pungent or grassy taste. Green tea is high in antioxidants and is becoming very popular for it's health benefits.
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