Green Tea 綠茶
Green Tea (綠茶, Lǜ Chá, "Green Tea") is fully unoxidized tea, produced by dry roasting or steaming the freshly picked tea leaves. This cooking process, called Shā Qīng 殺青 ("Kill the Green"), is meant to denature an enzyme called Polyphenol Oxidase, which catalyses oxidation in tea. By halting this process of oxidation, green tea masters are able to preserve the sweet flavor and grassy fragrance of freshly picked tea.
Learn more about Green Tea in the Gong Fu Tea|chA's classroom