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Of all teas, green tea is the only class of teas that is un-fermented and is the biggest family in the Chinese tea empire.
Green tea, one of the most original Chinese teas
We are all familiar with the ancient Chinese tale of how tea was discovered by the innovative Chinese emperor, Shennong, in about 2737 BC: when he was touring the country on a hot day and while taking a rest under a tree, some leaves fell from above into the pot in which his servants were boiling water for the emperor to drink. The boiled water turned out to be so lingeringly refreshing that it marked the birth of the second most consumed beverage today (after water ) - TEA.
It is believed by historians that people at that time tried to preserve and store the ‘refreshing leaves’ by drying them. This is largely how green teas are still made today: by harvesting and dehydrating the leaves. However, the knowledge, techniques and skills of making green tea have been immensely refined and extended since then and this type of tea has flourished into hundreds of different varieties, each with its own manufacturing process, appearance and taste.
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