Fresh leaves of the camellia sinensis are dehydrated after
being picked from the plant to prevent any possibility of oxidation. This
sustains the green character of the leaves both in terms of their color and
taste. Green tea is mainly produced in China and Japan where over 1,500
varieties can be found. In China, over 70% of tea production is green. Major
growing regions include Fujian, Zhejiang, Anhui, Hunan, Jiangsu, and Jiangxi.
In Japan, the terroir and origin of the tea is less important as batches are
blended to create a balanced flavor. There are 8 different types of Japanese
teas: sencha, bancha, hojicha, genmaicha, tamaryokucha, gyokuro, kabusecha, and
matcha. Green tea is often characterized as being grassy, vegetal, sweet, seaweed-like,
or toasty when pan fired.