Green

Green tea is one of the oldest types of tea and has a particularly long history in China. Its key processing characteristic is the rapid halting of oxidation after harvesting, which preserves the fresh, vegetal qualities of the tea leaves. In China, the leaves are typically pan-fired, which can impart toasty and nutty notes to the tea. In Japan, the leaves are steamed, highlighting fresh, vegetal and umami aromas. In addition to the processing method, the flavor is influenced by the tea plant cultivar, the growing location, the time of harvest, and leaf handling. Well-known Chinese green teas include Long Jing and Bi Luo Chun, while famous Japanese varieties include Sencha, Gyokuro, and Matcha. Green tea is generally brewed using water at 60–80°C for a period ranging from about 45 seconds to two minutes. Water that is too hot can make the tea bitter. Whole leaf tea is often suitable for multiple infusions.