All green teas originate from the same species, the Camelia Sinensis. To make green tea, the fresh tea leaves are briefly cooked using either steam or dry heat. This process fixes the green colors and fresh flavors. The Chinese green teas are more mellow and smooth, while the Japanese green teas have the heft of rich, vegetal flavors, which comes from preservation of the chlorophyll.The general rule is that a cup of green tea contains about one-third as much caffeine as a cup of coffee. Green tea production methods vary but the focus is always to fix the green color. Thus, green teas are not oxidized. We carefully select our green teas from the best tea leaf fields in China and Japan.