Green tea Green tea Green tea is a type of tea that is made from "Camellia sinensis" leaves that have not undergone the same withering and oxidation process used to make oolong teas and black teas. Green tea originated in China, but its production and manufacture has spread to many other countries in Asia. Several varieties of green tea exist, which differ substantially based on the variety of "C. sinensis" used, growing conditions, horticultural methods, production processing, and time of harvest. Although there has been considerable research on the possible health effects of consuming green tea regularly, there is little evidence that
Tea a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour. Two principal varieties are used: "Camellia sinensis" var. "sinensis," which is used for most Chinese, Formosan and Japanese teas, and "C. sinensis" var. "assamica," used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised