Green is the most widely consumed tea in China. Is it made by subjecting the dried tea leaves to a “kill green” process to arrest oxidation and keep them green. This is accomplished by baking, roasting, or steaming the leaves. A truly vast and diverse category, green tea is renowned for its delicate and complex grassy, vegetal, and floral flavors.
Like green tea, white tea is unoxidized, but does not undergo the kill green, thus the flavors tend less grassy.