Japanese green tea has a characteristic and beautiful green color, a unique aroma, and a distinct flavor. The flavor is particularly rich and this richness is composed of a delicate balance of umami, sweetness, astringency, and bitterness. These defining characteristics of Japanese green tea derive from the tea tree growing, harvesting, and processing methods it goes through, all of which originated in Japan and which differ from the methods used in other countries. Green tea is, in fact, comes from the same evergreen plant, Camellia sinensis, as other teas such as Indian tea and Chinese tea. The key factor that determines the difference is the level of oxidation – green tea bears only minimal amount of oxidation, but on the other hand black tea is fully oxidised. Green tea is said that it has six times the antioxidant capability of black fermented teas and its unique traditional processing is partly responsible for its extraordinary healing properties.