Green tea undergoes minimal oxidation in tea processing which helps in retaining the plant’s natural appearance and color. This also preserves the healthy properties of the plant.

The tea leaves are withered until they become soft and flaccid. It is then immediately fired and/or steamed to halt the oxidation process. The structure and shape is determined by continuously rolling the tea leaves during the firing process.

Green tea flavors are rather complex. It depends on various factors such as plant varietal, harvest season, elevation and so on. However, green tea can be processed in two different ways resulting in two distinctly different flavors.

One: Roasted/Fired Green Tea

These tend to have rather mellow flavor and subtlety in their taste. All KTE green teas are processed in this manner.

Two: Steamed Green Tea

Mostly popular in Japan, steamed green tea generally results in bold taste and astringent flavors.
Green tea is known to have variety of flavors and aroma from floral to nutty, grassy to sweet depending on the aforementioned reasons.

To brew the finest cup of green tea, use about two grams (the amount of a single tea bag) of tea per 100 ml of water of temperature 65 to 71℃ (150 to 160℉). In general, use not quite boiling water or let the water cool down for about 60 seconds after boiling. Steep for about 2 to 4 minutes to enjoy the aromatic flavor of green tea. Brewing green tea is considered rather complicated since steeping green tea for too long or in too hot water will result in a bitter and astringent brew regardless of the quality of the leaves.

*Green tea is served without added milk and/or sugar

Antioxidants called catechins present in green tea are proven to fight and prevent cell damage.

Tea catechins are also antiviral and antibacterial agents that prevent tooth decay and throat infection.

Proven to regulate glucose level and help prevent diabetes.

Compounds called polyphenols promote weight loss.

Aids in increasing relaxation.