Green Tea is a mainstay of East Asian tea culture and is noted for its fresh flavor and green character, along with its scientifically proven health benefits. Green teas are predominantly produced throughout China, Japan, Korea and Southeast Asia during a spring growing season that runs from March through May. Green teas are the least oxidized of all the types of tea, and are categorized by the firing method and craftsmanship style as: steamed, pan-fired, oven-baked, half-roasted half-baked, new technology hot-air roasting, and sun-drying. When tasting the various types of green teas, nuances of the region, the season of harvest, the leaf style and the plucking standard become apparent. For example, in Japan most green teas a fired with steam heat and tend to have a more vivid green color and umami-rich tasting notes. In comparison, many Chinese Green Teas are fired with "dry heat" techniques such as pan-frying, roasting and baking that tend to impart a nutty or floral tasting note into the green tea. (Source: Rishi Tea)