Green tea is tea that has undergone minimal oxidation during processing. The leaves have been steamed, rolled and then fired. The finest teas are pan-fired and shaped by hand very quickly in a hot wok, with only a few hundred grams produced at a time. This process denatures the oxidizing enzymes and preserves the color and characteristic freshness of the tea. After firing, the tea is baked; this is done over a slow-burning char-fire for the finest and rarest green teas. During the last 20 years, green tea has been the subject of many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of developing heart disease and certain types of cancer. Green tea has become one of the fastest growing teas in popularity with hundreds of green teas in China alone. Green tea undergoes less processing, so more of the leaf’s beneficial properties and rich antioxidants remain intact. It also has half the caffeine of black tea and varies widely in appearance and taste, yielding the fresh, ethereal, grassy taste of nature.