Green tea Canadian Food Inspection Agency (CFIA). It is one of the foods for which a standard of identity is specified according to the Food and Drug Regulations. It should contain not less than 33% water-soluble extractive (determined by official method FO-37 which is the determination of water-soluble extractive in tea) and the total ash should between 4% to 7%. 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
Taiwanese tea Taiwan Tea TTES #18 is a cultivar developed by the Taiwan Tea Research and Experiment Station during the 1990s. The now popular tea is a hybrid of "Camellia sinensis" v. assamica and a native variety ("Camellia sinensis forma formosensis"), and is said to have notes of Honey, cinnamon, and mint. The tea's natural sweetness is a result of the fostered relationship with insects. The native Leafhopper (Jacobiasca formosana) spends its time throughout the growing season laying eggs and biting the tea plant, which causes the plant to produce two compounds, monoterpene diol and hotrienol. This defense mechanism, intended to attract