Taiwanese Green Tea
Of Chinese tea, green tea is mass-produced and very common. The fermentation is stopped in a different way as with Japanese green tea. Chinese green tea is dried in a caldron whereby enzymes of its leaves are retained, while Japanese green tea is steamed and is not fermented in the producing process. Taste is crucial for Japanese green tea, but as for Chinese tea, fragrance is essential, alongside taste itself. Green tea is mellow and leaves a pleasant aftertaste.
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