Green tea is not “fermented” (oxidized). This allows it to retain much more of the natural substances found in the leaves of tea plant, such as polyphenols, catechin, chlorophyll, caffeine, amino acids, vitamins and other nutrients. After plucking, the leaves first undergo a process called “fixation” (or “kill-green”). This involves heating the leaves at high temperature until the enzymes that cause oxidation are deactivated. This preserves the leaves’ natural green color. After “fixation”, the leaves are then rolled and dried. Both the dried and the infused leaves of a green tea are green, hence its name. In China, green tea is the most produced and the most consumed type of tea. Clear liquor and green leaves are the hallmarks of a quality green tea. Well-known varieties include West Lake Longjing, Anji White Tea, Huangshan Maofeng, Xinyang Maojian, Taiping Hou Kui, Liuan Guapian, and Bi Luo Chun.