Green teas come primarily from China and Japan, but other countries including Taiwan and India also produce distinctive green teas. Green teas are known as “non-fermented” teas. The freshly plucked leaves are first air withered before halting fermentation or decomposition of the leaf. There are two ways to stop the process of fermentation: one is by steaming tea leaves in a steamer and the other is by roasting (or panning). These processes effectively seal in all the nutritional components of the leaf, which explains why green tea has even more health properties than oolong and black teas. Upon steaming, the leaves are soft and pliable and they are then rolled into one of many traditional styles before they are fired and dried one last time. The harvest time (flush), tea garden and estate, traditional style, and combination of processing, rolling, and firing techniques account for the enormous variety of green teas produced around the world. From grassy to savory, and nutty to smoky, there is a green tea flavour for everyone. As one of the healthiest drinks in the world, green tea aids digestion, boosts the immune system, promotes weight loss, inhibits carcinogens, and lowers cholesterol and high blood pressure.