Green tea

Green tea is derived solely and exclusively, and produced by acceptable processes, notably enzyme inactivation and commonly rolling or comminution, followed by drying, from the tender leaves, buds, and shoots of varieties of the species Camellia sinensis (L.) O. Kuntze, known to be suitable for making tea for consumption as a beverage.

Green tea, called non-fermented tea has a more subtle, delicate flavour, and far less caffeine than fermented tea, is medicinally beneficial because the non-fermented leaves retain a higher concentration of natural vitamins and polyphenols than fermented counterparts.