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GREEN teas are the only ones that are not oxidised under any circumstances.

In general, the leaves are neither withered nor otherwise processed before drying. Heat and drying prevent the leaves from oxidising. If green tea arrived in Europe much later than black tea, it is because drying methods were less precise and there was a high risk of fermentation during the long months spent in transit.

There are two main green tea processing methods, which correspond to the two main ways of drying the leaves:

Hot air drying

Heating the leaves in this way produces an important chemical reaction that transforms the sugars and proteins and gives green tea its natural, aromatic qualities. It also preserves the tea’s natural polyphenols, which is why we say green teas contain more antioxidants and black teas more theine.

The leaves can then be rolled, pressed and cut, before being dried once more. They do not oxidise and therefore keep their green colour.

Gunpowder tea: GUNPOWDER teas are so-called because the leaves have been rolled into pellets that look like gunpowder. They are used to make traditional mint teas.

Using steam to briefly “sear” the green tea leaves and stop the enzymes that cause oxidation.

This method comes from Japan. Depending on its duration, the resulting teas differ widely in terms of taste, from a marked grassy flavour to a very intense one. This process is used to make the so-called “Sencha” teas.