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Green teas are
also made from the leaves of the tea bush Camellia sinesis but are subjected to a
different process of curing than black tea. The difference is that the fresh leaves are
immediately pan fired (steamed) after plucking. This destroys the enzymes which normally
lead to fermentation in black teas. Because green teas are not allowed to oxidize, the
grassy-fresh, herbaceous quality of the leaf is preserved in the final product. There is
recent interest in cancer research in the antioxidant properties of green tea.
- (CGT01) Dragonwell
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- One of the finest of Chinese green teas, it is named for a famous dragon shrine. The
infusion is golden emerald-green with a complex herbaceous and sweet flavor.
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- (CGT02) Gunpowder
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- The Chinese call the tightly rolled gray-green leaves of gunpowder tea "pearl
tea". The tiny balls unfold like a flower during the infusion process to release a
flavor that is sweet and penetrating.
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- (CGT03) Jasmine
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- A famous Chinese green tea which is produced by spreading fresh jasmine flowers over
dried green tea leaves. This brew is sweetly floral, refreshing and exotic.
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- (CGT04) Sencha
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- A premium Japanese tea with a fascinating flavor. Complex, herbaceous, grassy and
briskly refreshing. Marcia's favorite.
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- Oolong means "Black Dragon" in Chinese. These teas are partially fermented and
resemble both black and green teas in flavor and aroma.
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- (COT01) Se Chung Special Oolong
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- The leaves of this oolong tea are large, curled and blackish green. The infusion is full
bodied and fresh with earthy tones.
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