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Green Teas of the West: Green tea is produced throughout all tea growing regions of china, as well as Korea, Vietnam, and Japan.  It is made from the unoxidized leaves and buds of the tea plant, Camellia sinensis.  The fresh picked leaves are steamed or dry-fried in a wok to denature the enzyme polyphenol oxidase, which catalyzes the oxidation of tea’s phytochemicals.  Most of the famous green teas come from the East of china. What makes the green teas of the west unique is not the very refined and famous examples but the colloquial teas that people have been growing, processing and drinking themselves for centuries. If one goes to western China and samples only the famous green teas such as Sichuan’s Zhu Ye Qing and Xi’an’s Xinyang Maojian, they are missing out of some of the most robust and distinctive flavors that Western green teas have to offer. This month's selection features Su Mao Feng, a classic colloquial tea that is probably the most widely consumed tea in Sichuan province, a feral green tea, and E’Mei mountain’s famous and elegant Zhu Ye Qing.
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