Green tea is produced from fresh tea leaves that undergo minimal oxidation after harvesting. The leaves are quickly heated, either by steaming or pan-firing, to prevent enzymatic activity that would darken the leaf. This process preserves the natural green color and fresh, grassy character of the tea. Green tea is known for its light body, vegetal and sometimes nutty flavor profile, and high antioxidant content, particularly catechins. It is widely consumed for its perceived health benefits, including improved metabolism and cardiovascular support. The taste can range from mildly sweet to brisk and slightly bitter, depending on the variety and processing method.