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Green teas are never oxidized or fermented, that differs them from other teas. Moreover most chinese green teas are nowadays backed instead of steamed as in Japan. Both methods inhibit any enyme activities and therefore most substances are kept.
Well-known are e.g. Xihu Longjing (Westlake Dragon Well), Huangshan Maofeng, Taiping Houkui, Anji Baicha, Liuan Guapian; Maojian or Biluochun etc. however there are countless other kinds.
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