Our current list of green tea, or unoxidized tea leaves, come from China, Vietnam, and Japan. To make green tea, camellia sinensis leaves are plucked, withered gently, and then immediately heated with wet or dry heat to prevent oxidation, resulting in a leaf that is very representative of the original plant's flavor notes and with a healthy concentration of chlorophyll, polyphenols, and antioxidants. Expect vegetal flavors with hints of nuts, flowers, fruits & the sea.