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Different cultures have developed various means of producing green tea. All involve heating the newly plucked leaves to halt the natural oxidation that would eventually turn the leaves brown. Chinese greens are pan-fired, and Japanese greens are steamed. These different methods have evolved to reflect the tea farmers desire to preserve the essence of the tea plants grown in their particular terrain. Green teas are rich in antioxidants. Our everyday green teas range in flavor from light and crisp, to complex bitter-sweetness. But all deliver the typical, unique freshness of fine green teas.
One of the best Jasmine tea’s I have ever tasted. It is a very clear looking tea but don’t over steep. A great taste and is still as good after the third/fourth infusion.
If you go to TeaSmith bar (http://www.teasmith.co.uk) somehow they make it taste even nicer?
