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Green Tea undergoes a minimal oxidation process. Green Tea varieties differ greatly depending on the growing conditions, horticulture, how it’s processed, and when it is harvested. After picking, select leaves are allowed to wither only slightly, then removed abruptly, stopping the oxidation process altogether. The leaves are then rapidly heated, which causes Green Tea to have less caffeine than other forms of tea. It further grants Green Tea a subtle flavor with varying undertones.

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