Japanese and Chinese green tea both come from the Camellia sinensis tea plant. The main difference is the way the leaves are processed. Chinese harvesters pan-fry the leaves in a large wok.
Japanese Green Tea Leaves are Dried Naturally
Japanese green teas are steamed, dried, and then rolled into various shapes until they are completely dry. This is an efficient method for preventing the oxidation of flavonoids and polyphenols that gives Japanese green tea its flavor and health-enhancing properties.
Processing this way stops fresh leaves from oxidation and fermentation.
