Like all tea, green tea is a varietal of the evergreen Camellia sinensis bush. Unlike black and oolong teas, it is not oxidized. All teas offer a world of health-inducing benefits, but green tea is most widely known for its powerful polyphenols, which are strong antioxidants.

Green tea goes through a single day, three-stage process of steaming (or pan-frying), rolling and firing to banish any bitter components and bring out its finest qualities. The steaming or pan-frying stage takes place immediately after the leaves are plucked.  Placed in a metal pan over a hot flame or steamed, the leaves become soft and pliable.

The sudden heat stops the enzymes that would otherwise lead to oxidation. The leaves are rolled on heated trays to reduce their moisture content and then carefully fired—drying them until they retain just two-percent of their moisture.

Caffeine
Green tea contains very low levels of caffeine, less than a quarter the amount of caffeine per cup than in a similar-sized cup of coffee.

Steeping is Easy

• Fill the kettle with 6 oz. of fresh, filtered water and heat to just short of boiling.
• Steep tea bags for 1 to 3 minutes and full-leaf for 2 to 4 minutes.
• Experiment to find your favored steeping time. Enjoy Sip by Sip.

• What is Raw Green Bush Tea?
• Is Decaffeinated Green Tea as Healthful as Regular Green Tea?
• How Many Milligrams of Caffeine is in Decaffeinated Green Tea?
• What is Oolong Tea?
• What are Superfruit Green Teas?