Green tea, which is rich in anti-oxidants, is made from leaves that have been dried and rolled rapidly after picking to avoid any oxidation. They are not fermented and therefore retain a very vegetal flavour.
The steam-dried, Japanese teas share refreshing, iodized flavours that are slightly metallic. Chinese teas, dried in the wok, are milder. For this reason, the basis of aromatic green teas is often a Chinese Sencha.
In most cases, green teas contain less caffeine than black teas.  

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