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Conventional teas comprise of (a) Completely fermented black tea, and (b) Unfermented green tea. Green tea manufacturing process is very complicated than other types of tea. In the spring and summer, we get a fresh ‘flush’ of tender leaves and these are the perfect ones for green tea making. Tea is generally classified based on the extent of oxidation or level of fermentation the leaves have undergone during the process.
Green tea has undergone the least amount of oxidation. The oxidation process is halted by the quick application of heat after tea picking. Tea leaves is left to dry as separate leaves. This process is time-consuming and is typically done with pekoes of higher quality. The tea is processed within one to two days of harvesting, and this rapidity retains most of the chemical composition of the fresh leaves from which it was produced.
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