As you have undoubtedly noticed, if you drink several different types of green tea, not all green tea tastes the same, even though they all come from the same plant variety.
This depends not only on the processing methods used by tea producers, but also on the cultivation methods used by tea farmers. What time is the tea picked? How to trim plants? Which parts of the plant are picked? Are plants treated with chemicals or grown organically? What kind of heat is added to the tea to prevent oxidation? How is tea formed, rolled and dried? Are the leaves whole or cut into small pieces? The final flavor of tea also depends on the "terroir" or environment in which the tea is grown. Is it cool, mountainous, tropical and tropical plants living beside limestone and pine trees or sand and seaweed? Can tea trees grow near other crops that can affect their flavor, such as rose bushes, coffee trees or grape vines?
The most popular and widely consumed green tea comes from the origin of green tea: China and Japan. Green teas from China and Japan have different flavor characteristics depending on where they are grown and how they are grown, but the most obvious is how they are processed-pan-fired in China and steamed in Japan. Other countries that produce green tea usually purchase from China or Japan and use one of the tea production methods in these countries.