Recipes with Green Tea

Green tea - tea subjected to minimal fermentation (oxidation). Both green and black tea are obtained from the leaves of the same tea bush, but in various ways. Green tea is often pre-fixed with steam at a temperature of 170-180 °C; oxidation lasts no more than two days, after which it usually stops by heating (traditionally in pots, as is customary in China, or under steam, as is customary in Japan) or not at all. Numerous East Asian varieties of green tea have noticeable differences due to the conditions of cultivation, collection and processing of tea leaves.