Rapidly becoming a popular class of teas throughout the world, green teas are noted for their fresh flavor and green character, along with their scientifically proven health benefits. Green teas are predominantly produced throughout China, Japan, Korea and Southeast Asia during a spring growing season that runs from March through May.

Tea artisans use various methods of firing the freshly harvested tea leaves to prevent the natural oxidation process and preserve the fresh green aspect of the leaf. Green teas are the least oxidized of all the types of tea, and are categorized by the firing method and craftsmanship style as: steamed, pan-fired, oven-baked, half-roasted half-baked, new technology hot-air roasting, and sun-drying. When tasting the various types of green teas, nuances of the region, the season of harvest, the leaf style and the plucking standard become apparent.