Two key points in the manufacturing of green tea are: Oxidation prevention of the fresh leaf and preservation of the natural green colour.
Flavour characteristics of green tea include astringent, aromatic, bright, clean, lingering finish, sweet, nutty and crisp.
Green Tea is produced year round in locations that are subtropical only at specific times in warm months in temperate zones. This corresponds to the specific varieties of Camellia Sinensis grown in dissimilar places.
Growing countries include: China, Japan and Taiwan.
Some types by country: China Jasmine, Japan, Sencha, Taiwan, Gunpowder greens.
University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.