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The main aim when processing green tea is to preserve the green colour and character of the raw leaves. In order to do this, the leaves are heated soon after picking, which kills the enzymes that would otherwise cause oxidation. The tea is essentially unchanged chemically during production, and the natural polyphenols (antioxidants) are preserved.

Green tea should be prepared with cooler water than other teas, otherwise the light, grassy notes will be destroyed.

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