“Green tea should be fresh tea.” Green tea is familiar to most western people but they may have limited experience with fresh tea. The first in spring will have the best leafs. Harvesters must take care to not damage the stems when plucking. Any tea that uses torn or bruised leafs will increase the chances for a bitter tasting brew. After plucking the leafs wilt for eight hours then dried for a day. Each step of processing is to ensure the leafs and polyphenols are not damaged. In Chinese culture green tea is a cooling beverage. Best consumed after food as it may upset people with stomach ailments.