Green tea
Tea that is not oxidised. Right after picking, the leaves are heated to stop the enzymes that would turn them brown – in Japan usually by steaming, in China by pan-firing or roasting. Then they are rolled and dried. Most green tea comes from China and Japan; it makes up about a fifth of the world's tea.
Taste
From fresh and grassy to nutty and toasty, depending on how it is made
Cultural background
Green tea is one of six tea categories developed in China, alongside white, yellow, oolong, black and dark tea. What sets them apart is how the leaves are processed after picking.
Where to drink it
No places on the map yet.
See also
Sources
For everything above except our personal notes.
- Radeva-Ilieva et al. (2025): Green Tea: Current Knowledge and Issues. Foods 14(5)
- Li et al. (2023): Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes. Food Chemistry: X 18
- UNESCO – Traditional tea processing techniques and associated social practices in China (2022)
- Sencha – Wikipedia