Green tea is gaining more and more attention for its health benefit, but there is much more than health and chemistry of green tea.  Flavor and aroma of green tea are most significantly affected by final roasting.  Following photos show each degree of roasting and color changes.

The tea leaves used here are for our "Sweet Roast Green Tea".  Our sweet roast process is a hybrid process between matcha, or powdered tea used for Japanese tea ceremony, and orthodox style leaf tea.  Because of type of leaf used in sweet roast process, roasting becomes critical part of sweet roast flavor.

The photo on the left shows the degrees of roasting of green tea leaves, light roast (back),  sweet roast (middle) and dark roast (front).  Aroma and flavor changes over the course of roasting.  We stop roasting when it reaches between light and dark roast, which we call "Sweet Roast" because of the flavor suddenly changes to sweeter tasting.   All this changes happen fast and timing is really critical.

Read about Sweet Roast Green Tea