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Popular in Asian countries (especially China, Japan and Korea) and with #healthygirls and #fitgirls, green tea is a tea whose natural oxidation is quickly stopped after picking. This method preserves the properties of the leaves more fully.

Tea leaf oxidation can be stopped using two methods:
- the Chinese method, in which the leaves are heated in drums;
- the Japanese method, in which the oxidation is stopped using steam.



Recognizable by its pronounced flavor and dark color, black tea differs from other teas due to its longer fermentation process.

It undergoes a four-step production process:
1- Withering makes it possible to remove some of the water present in the fresh leaves. This lasts between 18 to 32 hours.
2- Rolling the leaves has the effect of breaking the leaf cells, which will release enzymes that improve fermentation.
3- The leaves are left to rest for 1 to 3 hours in a warm, damp room; this is the fermentation process.
4- Drying stops the fermentation of the leaves, which are baked at a temperature of 90°C.



Because it does not undergo any fermentation, white tea is reputed for its subtle, delicate flavor. Some people say that it is the finest of all teas.

White tea is the least processed of all tea types, compared to the fresh leaf from the tea plant. It only undergoes two steps – withering, which allows it to preserve its properties, and then drying. Along with green tea, it is the category of tea that offers the highest concentration of catechins.



Le thé Oolong est aussi appelé « thés bleu-vert », en référence à la couleur des feuilles infusées. Le thé Oolong est un thé semi-oxydé. C’est-à-dire que son oxydation n’a pas été menée jusqu’à son terme. Pour cette catégorie de thés, on utilise souvent des feuilles plus mûres, qui contiennent alors moins de tanins et de caféine. Les Oolong sont une spécialité du Fujian en Chine et de Taïwan.