G-US-049

Oregon Green

Estate pan-fired green, from Oregon, USA.

Green tea

Oregon Green is strongest on vegetal, sweetness and brightness. Typical tasting words: fresh grass, sweet pea, chestnut, cut hay. Small-scale commercial tea cultivation began in Oregon in the late twentieth century, pioneering cold-hardy tea farming in the Pacific Northwest. Produced in tiny micro-lots by artisanal growers and consumed mostly by domestic speciality tea enthusiasts.

Also known as Pacific Northwest Green.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami1brightness3body2smoothness3aroma intensity2finish length2

Flavour families, 0 to 5

floral2fruity1vegetal4marine0nutty2toasty1malty0honey1spicy0woody0earthy0smoky0creamy0citrus1stone fruit0tropical0cocoa0caramel0

Facts

Origin: Oregon, USA
Plant: Camellia sinensis var. sinensis
Harvest: early summer
Elevation: low
Oxidation: 0 to 3%
Roast: unroasted
Leaf: twisted
Price band: premium
Availability: rare
Ageing: not for ageing
Forgiving to brew: 3 of 5
L-theanine: low

Made by: plucking, then withering, then pan-firing, then rolling, then drying.

Caffeine

A cup of Oregon Green carries a typical estimate of 30 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	75 to 80 °C	2 min, 3 min
Gongfu, 100 ml	4 g	80 to 85 °C	20 s, 30 s, 45 s, 60 s
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
relaxing

Pairs with salads and seafood. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.

Tasting words explained

chestnut