The world tea trade was once concerned almost entirely with black tea. Green tea was produced and consumed mainly in China and Japan. Certain other markets, for instance in northern Africa, also require green tea. Green tea is an entirely different type of commodity than black tea because its preparation depends on killing the oxidase enzymes that is responsible for the typical fermentation of the polyphenols.
Green tea is the most abundantly grown tea in China, accounting for more than fifty percent of the whole tea crop. Every producing area, regardless of districts, turns out green tea.
Before rolled and dried, fresh leaves are given a fixation process during which the leaves are heated so as to kill polyphenols oxidase and prevent tea polyphenols to be oxidized.
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