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Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China , and since then its production and manufacture has spread to other countries in East Asia.
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Camellia sinensis is a species of evergreen shrub or small tree in the flowering plant family Theaceae. Its leaves, leaf buds, and stems can be used to produce tea. Common names include tea plant, tea shrub, and tea tree (unrelated to Melaleuca alternifolia, the source of tea tree oil, or the genus Leptospermum commonly called tea tree).
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. [3] [4] [5] Tea is also made, but rarely, from the leaves of Camellia taliensis.
Sencha ( 煎茶, lit. 'infused tea') is a type of Japanese ryokucha ( 緑茶, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha ( 抹茶 ), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage.
Matcha [a] (抹茶) / ˈmætʃə, ˈmɑːtʃə /; [2] [3] is a finely ground powder of specially grown and processed green tea leaves that originated in China. Later, the green color exhibited in most modern matcha was developed in Japan, where most matcha is produced today. [4] .
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Hōjicha (ほうじ茶, 焙じ茶, lit. 'roasted tea') is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at 150 °C (302 °F) to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed.
Green tea is the most common type of tea consumed in China. Within these main categories of tea are vast varieties of individual beverages. Some of the variations are due to different strains of the camellia plant. However, the largest factor in the wide variations comes from differences in tea processing after the tea leaves are harvested.