Green Tea is the oldest tea category. The young buds and tender leaves of the Camellia Sinensis plant are left to dry naturally and then processed rapidly to prevent oxidation and preserve the natural fresh taste of the tea plant. The "Kill Green" process to stop oxidation consists of either steam (Japan) or pan firing (China, South Korea). The leaves are then shaped or rolled depending on countries and cultural traditions. Green tea's light green/yellow liquor tastes very fresh and grassy with notes ranging from green vegetables (green beans, artichokes, asparagus) to butter and nuts with floral and fruity hints.