Green Tea

What is Green Tea

Green tea is unoxidized, meaning the leaves are heated shortly after harvest to stop oxidation. This preserves a fresh, clean character and lighter flavor profile.

Flavor Profile

• Light to medium body - Clean and refreshing
• Vegetal notes - Grass, greens, or steamed vegetables
• Natural sweetness - Can range from soft to slightly savory

Processing

• Withering (optional) - Light moisture reduction before heating
• Fixing (Kill-Green) - Pan-firing or steaming stops oxidation and preserves freshness
• Rolling - Leaves are shaped to influence flavor extraction
• Drying - Heat removes remaining moisture for stability

Regions

• China - Pan-fired green teas, often softer, nuttier, and more mellow
• Japan - Steamed green teas, brighter, more vegetal, and umami-driven

How to Brew

• Lower temperature - Prevents bitterness and preserves aroma
• Short steeps - Keeps flavor balanced and clean
• Adjust leaf, not time - Increase leaf for strength instead of steeping longer

Types of Green Tea

• Japanese Green Tea - Steamed, brighter and more vegetal
• Chinese Green Tea - Pan-fired, often softer and more nutty
• Matcha - Powdered green tea whisked with water and consumed whole

Next Steps

• Explore Brewing Guides
• Discover Tea Recipes

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