The mild and delicate green tea has a long tradition in China and Japan. In green tea, fermentation is prevented by heating the tea leaves for a short time. Various methods are used for this: Steam, dry heat, iron pans or even simply laying it out to dry in the sun. The tea leaves pass through the heating process as unbroken as possible, so that the oxygen cannot form a bond with the cell sap. This prevents fermentation. Oolong tea is a semi-fermented tea with a very special taste. It is therefore a variety between the fermented black tea and the unfermented green tea. 

In the broadest sense, the very fine and precious, non-fermented white tea from China likewise belongs to the green teas. The special feature of white tea is that it is made exclusively from the light leaf tips of the tea plant.