Green Tea is one of the most globally consumed of all teas. The most important element of green tea production is preventing oxidation and preserving the green color of the fresh leaf. Requiring a skilled hand, the tea leaf picker must be careful not to bruise any leaves throughout the day’s harvest. Shortly after harvesting, the leaves are treated with heat to stymie any enzymatic action and to fortify the “green” color. Depending on the country of origin green tea is de-enzymined by firing in a pan or basket, or steamed. Green teas can have a range of flavors, often described as bittersweet, grassy, sweet, nutty, buttery, floral, and earthy.
Loose leaf tea is sold by the ounce. If you want more than one ounce, simply increase the number.