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Green tea's distinguishing characteristic resides in the rapid application of heat - either through pan-firing, as predominantly practised in China, or steaming, as favoured in Japan - immediately following harvest, a process that denatures the polyphenol oxidase enzymes responsible for oxidative browning and thereby…

• Which tea's production methodology relies upon sensory expertise inherited through successive generations that automated systems have proven unable to duplicate?
• Which tea's cultivation in foreign territories was orchestrated as a geopolitical manoeuvre to eliminate a nation's financially crippling reliance on imports?