Green tea undergoes minimal oxidation (fermentation). 

This is done by either heating the leaves in large pans

or by steaming the tea on large bamboo racks. The heat 

of the pan or steam breakdown the enzymes that cause 

oxidation. This means that the tea retains its green 

colour, high levels of anti-oxidants and a fresh, grassy

flavour.Green teas have been the subject of many studies 

in recent years. Some of these studies have shown that 

the high anti-oxidant level of green tea can have some 

very positive health benefits.