Green tea is produced from the leaves of the Camellia sinensis, or tea plant. Oolong and black tea are also produced from the plant, but are processed and oxidized in different manners. Of the three, green tea contains the highest levels of polyphenols, the antioxidant substance that is believed to be beneficial in protecting against both cancer and atherosclerosis.

Green tea, known as unfermented tea, is the variety which keeps the original colour of the tea leaves. The primary processing of China
green tea inclucdes "fixation", "rolling" and "drying". Because of without fermentation during processing, the chlorophyll still remain
in tea leaves, that make the green tea in green color.

The natural health substances in fresh tea leaves are much remained in green tea.Since ancient times, the Chinese have known about the medicinal benefits of green tea, using it as medicine to treat everything from headaches to depression. The scientific research
indicate that green tea is reputed to be helpful:

> cancer
>rheumatoid arthritis
>high cholesterol levels
>cariovascular disease
>infection
>impaired immune function

The tea plant is actually a variation of evergreen bush, with glossy green leaves and small white to pink flowers. The plants can reach a height of 30–40 ft (9–12 m) or taller in the wild, but are generally kept to a height of 6 ft (1.2 m) or less on the tea plantations and gardens where they are grown in China, Argentina, Japan, India, Indonesia, Kenya, Malawi, Sri Lanka, Turkey, Pakistan, Bangladesh, and Tanzania. Tea plants are cultivated in countries where warm, rainy growing conditions are abundant, and are also frequently grown in high altitude areas.

When tea plants reach maturity at three or four years of age, the young leaves and leaf buds—the parts of the plant highest in polyphenols—are harvested. Green tea is produced by steaming or roasting the leaves as soon as they are picked, and then rolling and drying the tea leaves to remove any moisture.

According to the different types of fixation and drying processes, green tea can be detailedly classed into five types:

1>Stir-fry green tea: Fresh tea leaves sauted in pan for drying. Such as gunpowder tea, Young Hyson, Chunmee,etc which mainly for
export business. The super pan-fired green teas are made from tender fresh tea leasves. Many historically famous Chinese green
teas are processed by pan drying method. for example, Jade fire, Dragon well green tea, Mountain Gorge, Pi Luo Chun, Lu'An Melon
Slice, Xinyang Maojian. The character for stir-fry green tea is"high fragrance and strong taste".

2> Roast green tea: Fresh tea leaves dried in roast basket or roast chest .The common finished products of roast green teas are
usually used as material for flower-scented teas. The well-known famous roast green tea include: Huangshan Maofeng; Taiping Monkey
King, etc.The character for roast green tea is "intact original shape and covered with white fluff".

3>Semi-roast & Semi-fry green tea: Combine the stir-fry method and roast method for drying. Benefited from the special drying method,
the finished teas not only achieve high fragrance and strong taste, but also keep its original shape and its body covered with pretty whtie fluff. Jianzhai Emerald Eyebrow, Anji Baicha, Wuzhi Xinhao etc.

4> Solar drying green tea: Fresh tea leaves dried by sunlight. Solar drying green teas are mostly used as materials for compressed teas.

5> Steamed green tea: Fresh tea leaves steamed by high temperature for drying.The representative steamed green teas are Sencha green tea, Enshi Jade Dew. Sencha green tea is mainly for export to Japan.

Green tea is as varied and unique as wines. Their uniqueness depends upon the growing region, the season's weather, time of harvesting
and type of processing.