About 20% of total tea consumed is green tea. It is particularly consumed and popularized in Asian countries like China, Japan and Korea. Recently, it has become more widespread in the west where black tea is traditionally consumed.

Green tea is primarily composed of antioxidants flavonoids especially catechins and flavonols. It is also composed of theanine, caffeine, fluoride and other organic compounds. Also, green tea contains less caffeine as compared to black tea.

The term green tea refers to tea coming from fresh leaves while preventing oxidation of the polyphenolic components. The primary goal in the production of green tea is the preservation of the leaf catechins. Green tea is prepared by pan frying or steaming fresh leaves to inactivate the oxidative enzymes, and then dried. The difference in growing, manufacturing and harvesting conditions of countries where it is grown has lead to producing different varieties of green tea,