Green Tea
Green tea is defined by one essential principle: the natural enzymes in the tea leaves are deactivated shortly after harvest. This prevents oxidation and preserves the leaf’s fresh character, vegetal clarity, and natural sweetness.
What Defines Green Tea
Unlike other tea categories, green tea undergoes a rapid heat treatment—commonly referred to as “kill-green”—to halt enzymatic activity. As a result, green tea remains unoxidised, retaining a profile that reflects freshness, origin, and processing style.
Core Processing Methods
- Pan-fired: Leaves are heated in woks or pans, producing nutty, roasted, or chestnut-like notes. Common in Chinese green teas.
- Steamed: Leaves are briefly steamed, preserving vivid green color and vegetal or marine aromatics. Characteristic of Japanese green teas.
- Shaded: Tea plants are shaded before harvest, increasing amino acids and softening bitterness. Used for styles such as Gyokuro and Matcha.
Major Green Tea Style Families
- Chinese Green Tea: Pan-fired styles emphasizing clarity, sweetness, and gentle structure. Examples include Long Jing, Bi Luo Chun, and Huangshan Mao Feng.
- Japanese Green Tea: Steamed styles with brighter vegetal notes and umami. Examples include Sencha and Gyokuro.
- Blended & Powdered Styles: Green teas combined with other ingredients or consumed whole. Examples include Genmaicha and Matcha.
Caffeine & Freshness
Caffeine levels in green tea vary by cultivar, shading, and preparation. While many green teas are perceived as gentle, shaded and powdered styles tend to deliver a stronger and more sustained effect. Freshness plays a critical role in flavor, aroma, and overall experience.
Storage & Enjoyment
Green tea is generally best enjoyed fresh. Proper storage—sealed, protected from light, and kept in a cool, dry environment—helps preserve its delicate character. Unlike some other tea categories, green tea is not typically intended for long-term aging.
Major Styles
- Chinese pan-fired green teas
- Japanese steamed green teas