Green tea tea
Fired swiftly to halt oxidation, preserving vibrant vegetal sweetness and fresh aroma.
Liquor colour: Pale jade
How it is made
Green tea production begins with harvesting young leaves, which are quickly subjected to thermal de-enzyming, known as 'kill-green'. Producers either steam the leaves in the Japanese fashion or pan-fire them in hot woks in the Chinese style, which permanently denatures the polyphenol oxidase enzymes and halts all oxidation. Next, the supple leaves are shaped and rolled to break open surface cells and distribute essential oils. Finally, the tea is thoroughly dried through baking or tumbling to remove residual moisture and fix the final shape.
What it tastes like
Preventing oxidation locks in the leaf's natural chlorophyll, amino acids, and unoxidised catechins, imparting a distinctive verdant character. Steamed styles showcase deep, savoury umami, marine sweetness, and notes reminiscent of fresh spinach or nori seaweed. Pan-fired varieties skew towards toasted chestnut, fresh pasture, and pan-toasted seeds with a crisp finish. The mouthfeel is brisk and refreshing, exhibiting a clean, structured astringency that stimulates the sides of the tongue alongside a lingering, brothy savoury sweetness.
Caffeine and brewing
An average cup provides an estimated 25 to 45 mg of caffeine, depending heavily on water temperature and leaf variety. Use water between 70 and 80°C to avoid scalding the tender leaves and drawing out excessive bitterness.
Good for
It suits those seeking a bright, invigorating cup characterised by clean savoury depth and grassy freshness.
Two common misconceptions
- Green tea should not taste intensely bitter; harsh astringency usually stems from boiling water or over-infusion.
- Green tea does not keep indefinitely and is best consumed within a year to enjoy its fresh vibrancy.
49 green tea teas
- G-JP-025 Bancha
Japan, typical 25 mg - G-CN-015 Chunmee (Zhen Mei)
China, typical 45 mg - G-JP-027 Genmaicha
Japan, typical 20 mg - G-JP-036 Genmaicha with Matcha
Japan, typical 25 mg - G-CN-010 Gunpowder
China, typical 45 mg - G-JP-026 Hojicha
Japan, typical 18 mg - G-JP-031 Matcha (Culinary Grade)
Japan, typical 60 mg - G-JP-019 Sencha
Japan, typical 35 mg - G-CN-002 West Lake Dragon Well (Longjing)
China, typical 35 mg - G-CN-001 Anji White Tea (Anji Bai Cha)
China, typical 30 mg - G-CN-003 Biluochun
China, typical 35 mg - G-JP-020 Fukamushi Sencha
Japan, typical 35 mg - G-JP-022 Gyokuro
Japan, typical 60 mg - G-CN-004 Huangshan Maofeng
China, typical 32 mg - G-JP-029 Konacha
Japan, typical 50 mg - G-JP-028 Kukicha (Karigane)
Japan, typical 18 mg - G-JP-030 Matcha (Ceremonial Grade)
Japan, typical 68 mg - G-JP-021 Asamushi Sencha
Japan, typical 35 mg - G-LK-045 Ceylon Green
Sri Lanka, typical 45 mg - G-IN-042 Darjeeling Green
India, typical 40 mg - G-KR-041 Jeju Green Tea
South Korea, typical 35 mg - G-JP-023 Kabusecha
Japan, typical 45 mg - G-CN-006 Liu An Gua Pian
China, typical 30 mg - G-CN-009 Lushan Yunwu
China, typical 35 mg - G-JP-038 Mecha
Japan, typical 55 mg - G-IN-043 Nilgiri Green
India, typical 35 mg - G-JP-024 Shincha
Japan, typical 40 mg - G-CN-005 Taiping Houkui
China, typical 30 mg - G-JP-033 Tamaryokucha
Japan, typical 35 mg - G-VN-044 Thai Nguyen Green
Vietnam, typical 45 mg - G-CN-007 Xinyang Maojian
China, typical 40 mg - G-CN-012 Yunnan Green (Dian Lu)
China, typical 48 mg - G-JP-037 Aracha
Japan, typical 35 mg - G-KR-040 Boseong Green Tea (Ujeon)
South Korea, typical 35 mg - G-CN-013 Enshi Yulu
China, typical 35 mg - G-GE-047 Georgian Green
Georgia, typical 30 mg - G-KR-039 Hadong Green Tea (Sejak)
South Korea, typical 35 mg - G-JP-034 Kamairicha
Japan, typical 30 mg - G-KE-046 Kenya Green
Kenya, typical 50 mg - G-CN-008 Mengding Ganlu
China, typical 35 mg - G-NP-048 Nepali Green
Nepal, typical 35 mg - G-JP-035 Sayama Sencha
Japan, typical 35 mg - G-TW-018 Taiwan High Mountain Green
Taiwan, typical 35 mg - G-TW-017 Taiwan San Xia Dragon Well
Taiwan, typical 35 mg - G-JP-032 Tencha
Japan, typical 40 mg - G-CN-014 Tianmu Qinding
China, typical 35 mg - G-CN-016 Wild Mountain Green (Ye Sheng Cha)
China, typical 35 mg - G-CN-011 Zhu Ye Qing
China, typical 35 mg - G-US-049 Oregon Green
USA, typical 30 mg