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Green Tea
Loose leaves of green tea.

Green Tea

Green tea is an unoxidized type of tea, unlike oolong and black teas which go through an oxidation process. Leaves of Camellia sinensis var. Sinensis are better suited for producing green tea than those from Camellia sinensis var. Assamica which are usually used to make black tea.

Originating in China, production spread out into other areas of Eastern Asia. There are many styles of green tea that differ substantially in flavor, leaf look, and production process.

Green tea has one of the highest antioxidant properties of all tea types. There are many research studies on its health effects, but there is little evidence showing any effects on people's health.

Styles
Long Jing (Dragon Well)
Tea Style
·
Long Jing tea is a pan-roasted style of green tea. It is mostly produced by hand in the Longjing Village in Hangzhou, Zhejiang, China. The taste is described as gentle and sweet with notes of baked mung beans and chestnut. The appearance is pistachio-colored, flat in shape and with a toasted fluffy texture. Longjing is a high-quality tea holding the “China Famous Tea” title.
Jasmine Tea
Tea Style
·
Jasmine tea is a scented green tea style that involves either firing the jasmine blossoms or blending the blossoms into green tea to bind the sweet, floral scent to the leaves. It is a staple in Chinese culture and is one of the most enjoyed green tea styles in the genre. While green tea is the usual base for this tea, black and white tea styles exist as well.
Bancha (Common Tea)
Tea Style
·
Bancha is a style of Japanese green tea. It is harvested from the second flush of Sencha between summer and autumn. Compared to Sencha, it is a lower quality and simpler tea for everyday drinking.
Gyokuro (Jade Dew)
Tea Style
·
Gyokuro is a style of Japanese green tea. It grows shaded for approx. three to four weeks instead of under the full sun. Gyokuro is often made from specialized cultivars like Asahi, Okumidori, Yamakai, and Saemidori and considered one of the highest grades of Japanese green tea. The name translates to “jade dew” because of the pale green color.
Matcha (Powdered Tea)
Tea Style
·
Matcha is a style of finely ground Japanese green tea. The tea plants used to create the powder are grown shaded for three to four weeks. During processing, the stems and veins are removed and the leaves are ground using granite stone mills. While loose leaf tea is infused in water and not directly consumed, matcha powder on the other hand is blended into water or milk and therefore directly consumed.
Styles
Long Jing (Dragon Well)
Tea Style
·
Long Jing tea is a pan-roasted style of green tea. It is mostly produced by hand in the Longjing Village in Hangzhou, Zhejiang, China. The taste is described as gentle and sweet with notes of baked mung beans and chestnut. The appearance is pistachio-colored, flat in shape and with a toasted fluffy texture. Longjing is a high-quality tea holding the “China Famous Tea” title.
Jasmine Tea
Tea Style
·
Jasmine tea is a scented green tea style that involves either firing the jasmine blossoms or blending the blossoms into green tea to bind the sweet, floral scent to the leaves. It is a staple in Chinese culture and is one of the most enjoyed green tea styles in the genre. While green tea is the usual base for this tea, black and white tea styles exist as well.
Bancha (Common Tea)
Tea Style
·
Bancha is a style of Japanese green tea. It is harvested from the second flush of Sencha between summer and autumn. Compared to Sencha, it is a lower quality and simpler tea for everyday drinking.
Gyokuro (Jade Dew)
Tea Style
·
Gyokuro is a style of Japanese green tea. It grows shaded for approx. three to four weeks instead of under the full sun. Gyokuro is often made from specialized cultivars like Asahi, Okumidori, Yamakai, and Saemidori and considered one of the highest grades of Japanese green tea. The name translates to “jade dew” because of the pale green color.
Matcha (Powdered Tea)
Tea Style
·
Matcha is a style of finely ground Japanese green tea. The tea plants used to create the powder are grown shaded for three to four weeks. During processing, the stems and veins are removed and the leaves are ground using granite stone mills. While loose leaf tea is infused in water and not directly consumed, matcha powder on the other hand is blended into water or milk and therefore directly consumed.
Table of Contents
Loose leaves of green tea.
Styles
Long Jing (Dragon Well)
Tea Style
·
Long Jing tea is a pan-roasted style of green tea. It is mostly produced by hand in the Longjing Village in Hangzhou, Zhejiang, China. The taste is described as gentle and sweet with notes of baked mung beans and chestnut. The appearance is pistachio-colored, flat in shape and with a toasted fluffy texture. Longjing is a high-quality tea holding the “China Famous Tea” title.
Jasmine Tea
Tea Style
·
Jasmine tea is a scented green tea style that involves either firing the jasmine blossoms or blending the blossoms into green tea to bind the sweet, floral scent to the leaves. It is a staple in Chinese culture and is one of the most enjoyed green tea styles in the genre. While green tea is the usual base for this tea, black and white tea styles exist as well.
Bancha (Common Tea)
Tea Style
·
Bancha is a style of Japanese green tea. It is harvested from the second flush of Sencha between summer and autumn. Compared to Sencha, it is a lower quality and simpler tea for everyday drinking.
Gyokuro (Jade Dew)
Tea Style
·
Gyokuro is a style of Japanese green tea. It grows shaded for approx. three to four weeks instead of under the full sun. Gyokuro is often made from specialized cultivars like Asahi, Okumidori, Yamakai, and Saemidori and considered one of the highest grades of Japanese green tea. The name translates to “jade dew” because of the pale green color.
Matcha (Powdered Tea)
Tea Style
·
Matcha is a style of finely ground Japanese green tea. The tea plants used to create the powder are grown shaded for three to four weeks. During processing, the stems and veins are removed and the leaves are ground using granite stone mills. While loose leaf tea is infused in water and not directly consumed, matcha powder on the other hand is blended into water or milk and therefore directly consumed.
Styles
Long Jing (Dragon Well)
Tea Style
·
Long Jing tea is a pan-roasted style of green tea. It is mostly produced by hand in the Longjing Village in Hangzhou, Zhejiang, China. The taste is described as gentle and sweet with notes of baked mung beans and chestnut. The appearance is pistachio-colored, flat in shape and with a toasted fluffy texture. Longjing is a high-quality tea holding the “China Famous Tea” title.
Jasmine Tea
Tea Style
·
Jasmine tea is a scented green tea style that involves either firing the jasmine blossoms or blending the blossoms into green tea to bind the sweet, floral scent to the leaves. It is a staple in Chinese culture and is one of the most enjoyed green tea styles in the genre. While green tea is the usual base for this tea, black and white tea styles exist as well.
Bancha (Common Tea)
Tea Style
·
Bancha is a style of Japanese green tea. It is harvested from the second flush of Sencha between summer and autumn. Compared to Sencha, it is a lower quality and simpler tea for everyday drinking.
Gyokuro (Jade Dew)
Tea Style
·
Gyokuro is a style of Japanese green tea. It grows shaded for approx. three to four weeks instead of under the full sun. Gyokuro is often made from specialized cultivars like Asahi, Okumidori, Yamakai, and Saemidori and considered one of the highest grades of Japanese green tea. The name translates to “jade dew” because of the pale green color.
Matcha (Powdered Tea)
Tea Style
·
Matcha is a style of finely ground Japanese green tea. The tea plants used to create the powder are grown shaded for three to four weeks. During processing, the stems and veins are removed and the leaves are ground using granite stone mills. While loose leaf tea is infused in water and not directly consumed, matcha powder on the other hand is blended into water or milk and therefore directly consumed.
Styles
Long Jing (Dragon Well)
Tea Style
·
Long Jing tea is a pan-roasted style of green tea. It is mostly produced by hand in the Longjing Village in Hangzhou, Zhejiang, China. The taste is described as gentle and sweet with notes of baked mung beans and chestnut. The appearance is pistachio-colored, flat in shape and with a toasted fluffy texture. Longjing is a high-quality tea holding the “China Famous Tea” title.
Jasmine Tea
Tea Style
·
Jasmine tea is a scented green tea style that involves either firing the jasmine blossoms or blending the blossoms into green tea to bind the sweet, floral scent to the leaves. It is a staple in Chinese culture and is one of the most enjoyed green tea styles in the genre. While green tea is the usual base for this tea, black and white tea styles exist as well.
Bancha (Common Tea)
Tea Style
·
Bancha is a style of Japanese green tea. It is harvested from the second flush of Sencha between summer and autumn. Compared to Sencha, it is a lower quality and simpler tea for everyday drinking.
Gyokuro (Jade Dew)
Tea Style
·
Gyokuro is a style of Japanese green tea. It grows shaded for approx. three to four weeks instead of under the full sun. Gyokuro is often made from specialized cultivars like Asahi, Okumidori, Yamakai, and Saemidori and considered one of the highest grades of Japanese green tea. The name translates to “jade dew” because of the pale green color.
Matcha (Powdered Tea)
Tea Style
·
Matcha is a style of finely ground Japanese green tea. The tea plants used to create the powder are grown shaded for three to four weeks. During processing, the stems and veins are removed and the leaves are ground using granite stone mills. While loose leaf tea is infused in water and not directly consumed, matcha powder on the other hand is blended into water or milk and therefore directly consumed.

Production

There are many ways green tea is produced depending on the desired style. Generally all green teas have very low oxidation levels because they are heated up very quickly. In fact, this is the main difference between this type of tea and other ones like black tea and oolong. Compared to other tea types, small leaves are used more often because they are more delicate and better suited.

Process

The growth can be either under the sun or under shades. The plants are harvested three times a year in most cases and are pruned to produce buds regularly. Usually the first flush produces the highest-quality leaves, and then the quality decreases gradually.

  • First flush: April to early May.
  • Second flush: June to July.
  • Third flush: July to August.

After withering the freshly picked leaves, they are quickly heated to stop the natural oxidation process. Common methods are sun-drying, firing in baskets, over charcoal or in pans or more modern methods like oven-drying, tumbling, or steaming. Depending on the style and the desired grade and flavor, leaves may be rolled or roasted and finally dried.

History

One of the first books written about green tea belonged to the Tang Dynasty of China and is called “The Classic of Tea” (Chinese: Cha Jing), between 600 and 900 AD. Its topic was about how and where one could enjoy a fine cup of green tea.

This book was one of the most important cornerstones of the history of green tea and helps to conclude that green tea originated in China around 4000 years ago. Afterwards, it slowly expanded to other Asian countries.

Preparation

Green tea steeping time is lower compared to other types of tea and it goes from cooler brewing temperatures such ah 60°C (140°F) to higher ones 90°C (190°F). Usually the time varies too, generally from 30 seconds to three minutes.

Lower quality teas are usually steeped hotter and longer, while higher quality teas are steeped cooler and shorter.

Health benefits

Green tea contains various enzymes, amino acids dietary minerals, vitamins such as A, C and E and high levels of catechins. Despite numerous claims that green tea can have health benefits and many research studies on its potential effects, there is little evidence that it affects people's health. Claims and studies include:

  • losing weight thanks to caffeine and polyphenols
  • protecting against free radicals
  • lowering cholesterol
  • preventing cancer and heart disease
  • strengthening memory and cognitive capacity
  • neutralizing the effects of allergies
  • combating damage caused by aging and preventing wrinkles and cavities
  • regulating gas and bloating
Research shows little evidence that green tea affects health and can’t verify those claims.
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Continue learning with related articles
Ling jing dragon well tea leaves in a tea cup on a cotton table runner.
Long Jing (Dragon Well)
Tea Style
·
Long Jing tea is a pan-roasted style of green tea. It is mostly produced by hand in the Longjing Village in Hangzhou, Zhejiang, China. The taste is described as gentle and sweet with notes of baked mung beans and chestnut. The appearance is pistachio-colored, flat in shape and with a toasted fluffy texture. Longjing is a high-quality tea holding the “China Famous Tea” title.
Loose leaves of black tea.
Black Tea
Tea Type
·
Black tea is a highly oxidized type of tea. It is higher oxidized than Oolong, yellow, white and green tea giving the leaves a dark color and the brew a strong flavor. The tea has its origin in East and Southeast Asia, with both the variety sinensis and assamica being used to make it. The western term black tea refers to the color of the oxidized leaves. Black tea is known as hong cha in Chinese which translates to red tea. It was named red tea because of the color of the liquid. Black tea should not be confused with dark tea which is a post-fermented tea called Hei Cha in Chinese which translates to black tea.
Loose leaves of white tea.
White Tea
Tea Type
·
White tea is one of the most recent tea types out there. It is the *least processed* tea type and has only been lightly oxidized. But just because of that, it does not necessarily mean that it is simple in taste. In fact, the processes it goes through are very meticulous and important for its taste development. Its production center is in China, especially in the *Fujian* province. In the last few years the production areas of white tea are increasing thanks to its gaining popularity.
Tie guan yin loose leaf oolong tea balls on bamboo basket
Oolong Tea
Tea Type
·
Oolong tea is a semi-oxidized type of tea ranging from approx. 10 to 80% oxidation. Being more oxidized than green tea and less oxidized than black tea it is often describes as an in-between type of tea. Due to the great range of oxidation, oolong teas have a widely varying flavor profile including sweet, fruity, honey, woody, thick, roasted, green and fresh notes. The leaves undergo the most complex production process of all tea types. It includes plucking opened buds, withering under the sun, bruising to start and heating to stop the oxidation, shaping into a strip or half-ball shape, drying and roasting. Originating in China, many oolong styles, especially ones from the Wuyi mountains, hold the Chinese famous tea title.
Tea leaves on a bamboo basket and in hands
Oxidation
·
Oxidation describes the process of enzymes in the tea leaves reacting with oxygen. During oxidation, leaves undergo changes in their chemical composition turning them brown and changing the flavor and aroma profile. Oxidation is an essential step in the processing of tea. Depending on the type of tea which is made, oxidation is either fully prevented or intentionally caused and stopped at a certain level. Whereas green, white and yellow teas are unoxidized or lightly oxidized, black teas are highly or fully oxidized. In between are oolong teas, which cover a wide range of oxidation levels from lightly oxidized to highly oxidized. The process of oxidation is intentionally caused by crushing, rolling or tumbling the leaves. Thereby the walls of the cells are damaged, exposing the inside of the leaves with oxygen, resulting in a series of chemical reactions. In order to stop the oxidation at a certain level, leaves have to be heated or dried. Heat denatures the enzymes responsible for oxidation.
Mengding huang cha yellow tea loose leaves in gaiwan
Yellow Tea
Tea Type
·
Yellow tea is a rare and expensive type of tea with a low oxidation. The processing is similar to that of a green tea but with an additional step of keeping the leaves in a hot environment. This leads to a more mellow taste and yellowish colored leaves. The tea is mainly produced in China and Korea.
Pu'er dark tea pressed leaves as tea cake
Dark Tea
Tea Type
·
Dark tea is a microbially fermented type of tea. The fermentation continues several months to many years and the leaves are often pressed in cake or brick shapes. The most famous dark tea is Pu’er from Yunnan, China.
Bancha green tea loose leaves
Bancha (Common Tea)
Tea Style
·
Bancha is a style of Japanese green tea. It is harvested from the second flush of Sencha between summer and autumn. Compared to Sencha, it is a lower quality and simpler tea for everyday drinking.
Gyokuro green tea loose leaves in clay jar
Gyokuro (Jade Dew)
Tea Style
·
Gyokuro is a style of Japanese green tea. It grows shaded for approx. three to four weeks instead of under the full sun. Gyokuro is often made from specialized cultivars like Asahi, Okumidori, Yamakai, and Saemidori and considered one of the highest grades of Japanese green tea. The name translates to “jade dew” because of the pale green color.
Matcha green tea powder, chasen whisk and bowl
Matcha (Powdered Tea)
Tea Style
·
Matcha is a style of finely ground Japanese green tea. The tea plants used to create the powder are grown shaded for three to four weeks. During processing, the stems and veins are removed and the leaves are ground using granite stone mills. While loose leaf tea is infused in water and not directly consumed, matcha powder on the other hand is blended into water or milk and therefore directly consumed.
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