All true, pure and natural teas come from the Camellia sinensis plant. Green tea leaves, like black tea leaves, are also made with the leaves of this one plant.

The differences between these are mainly down to what happens to the Camellia sinensis leaves once plucked.

After being harvested the tea leaves undergo at least some oxidisation. This is a natural reaction in the leaves when exposed to air that causes browning. What distinguishes green tea from all the other true teas is that for Green tea this process of oxidation is stopped very soon after harvesting.

Green tea leaves are usually plucked early in the day and carried in baskets or cloth to prevent crushing. After brief withering, tea artisans heat the leaves using one of a range of traditional methods, such as pan-firing, baking and steaming. This quick heating prevents the leaves oxidising, preserving and keeping lots of soluble compounds intact.

These soluble compounds are responsible for green tea’s taste and its healthful properties.