GREEN TEA is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (rapidly heating) the leaves. Therefore green teas, when brewed appropriately, tend to have less caffeine (10-30% of coffee). Green teas also tend to produce more subtle flavors with many undertone and accents that connoisseurs treasure.

Green teas should be made with slightly cooler water, between 160 and 180 degrees. The steam should be wafting or gently swirling out of the kettle.

Green teas should typically be steeped for much less time, 2-3 minutes.

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