Green tea makes up approximately ten percent of the world’s tea. The production process, like that of white tea, starts with withering, followed by pan-frying or steaming to prevent fermentation. Before drying, green tea leaves are rolled to give them the desired shape. In China, this consists of eyebrow-shaped or twisted pieces, tight balls, flat needles, or curled whole leaves. Green tea is greenish-yellow in color, with a grassy, astringent quality reminiscent of the fresh leaves. Scientific studies have shown that both green and black teas prevent cavities and gum disease, and increase the body’s antioxidant activity.