Green tea is not oxidized, its production process consists of drying the collected leaves and the submitting them to heat in order to stop the oxidation process and avoid its decomposition. The process conserves the tea’s natural oils and antioxidants. Primarily produced in China, Japan and Vietnam, green teas typically yield a greenish yellow color and is slightly astringent. Its tastes range from toasted hints to subtle notes of grass and vegetables but it varies notably according to the region and the technique used in its production. The ideal brewing temperature is between 175°-185° F with a recommended infusion time of 3 to 4 minutes.