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What is green tea?

Publish on 07.22.2026 by Les Jardins de Gaïa

Green tea, also known as “virgin tea,” is a family of minimally processed teas derived from Camellia sinensis, whose natural oxidation is quickly halted after harvesting. Although production methods vary among different producing countries, the goal is always to preserve the leaves’ green color, their aromatic freshness, and their flavors. Green teas generally develop vegetal, seaweed-like, or floral notes.

Methods of Green Tea Production

There are currently two main methods of green tea production: the Chinese method and the Japanese method. Both aim to preserve the green color of the leaves as well as their aromatic compounds by preventing enzymatic oxidation, which begins immediately after harvest. However, they differ in the technique used to deactivate the enzymes responsible for this oxidation. The Chinese method relies on fixing the leaves with dry heat, while the Japanese method uses steam. These processes give the teas very distinct characteristics.

The Chinese Method

The Chinese method is the most widespread worldwide. After harvesting, the fresh leaves are first spread out in thin layers for several hours to undergo a light withering process. This step reduces their water content and softens them, making them easier to shape. The leaves are then subjected to intense dry heat in large woks, rotating drums, or heated vats, generally at temperatures ranging from 180 to 250 °C for a duration of 3 to 10 minutes, depending on the type of tea being produced.

This process, called Shaqing (杀青), or “destruction of the green,” deactivates the enzymes responsible for oxidation, particularly polyphenol oxidases. It locks in the leaves’ green color, reduces their bitterness, and promotes the development of roasted, toasted, or dried-fruit aromas characteristic of Chinese green teas. After Shaqing, the leaves are rolled mechanically or by hand to give them their final shape (twisted, flat, spiral, or pearl-shaped) and to partially break down the plant cells, which facilitates the extraction of aromatic compounds during infusion. They are then dried gradually, sometimes in several stages, until they reach a residual moisture content of about 3 to 5%, ensuring they will keep well. Finally, the leaves are sorted, graded by size and quality, and then packaged.

The Japanese Method

The Japanese method is based on a different principle. Immediately after picking, the fresh leaves are subjected to steam curing to rapidly deactivate the enzymes responsible for oxidation. This step generally lasts between 20 and 120 seconds, depending on the type of Japanese green tea being produced. A short steaming (asamushi), for example, results in firmer leaves and a clear infusion, while a longer steaming (fukamushi) makes the leaves more delicate and produces a richer, cloudier liquor. Steaming helps preserve the leaves’ bright green color by fixing the chlorophyll pigments, amino acids such as L-theanine, and the vegetal and iodine-like aromas characteristic of Japanese teas.

After steaming, the leaves are immediately cooled to halt the cooking process, then undergo several successive stages of rolling and drying. Rolling, carried out in several phases (primary, secondary, intermediate, and final rolling), is alternated with gradual drying to remove moisture while shaping the leaves into their fine, elongated, needle-like form—a characteristic of many Japanese teas such as Sencha or Gyokuro. At the end of these processes, a raw tea called Aracha is obtained, which still contains leaf fragments, stems, and a moisture content slightly higher than that of the commercial product. The Aracha is then sorted, graded, and sometimes stripped of some of its stems and dust to produce a uniform tea. Before the final drying, it undergoes a final step called Hiire (火入れ), which involves one or more finishing heat treatments orchestrated by the tea master to reveal the tea’s full aromatic potential. Finally, the final drying reduces the residual moisture to about 3 to 5 percent, thereby stabilizing the green tea for storage.

Green Teas from China

As the historic birthplace of tea, China produces an incredible variety of green teas. Each region has its own cultivars, production methods, and traditions, resulting in a wide variety of flavor profiles. Chinese green teas are generally dry-fired after harvesting to halt oxidation. This method often gives them notes that are milder, rounder, and slightly toasty compared to Japanese green teas.

Among the most renowned Chinese green teas are:

Long Jing (Dragon Well)

Long Jing is undoubtedly the most famous Chinese green tea. Native to the Hangzhou region in Zhejiang Province, it is recognizable by its flat, uniform leaves. Its name, which means “Dragon Well,” is associated with an ancient well located near West Lake in Hangzhou, renowned for the exceptional quality of its water.

Its infusion is clear and silky, with vegetal notes, hints of roasted chestnut, and a slight sweetness on the finish. Its balance and elegance make it a benchmark among the great green teas.

Mao Feng

Native to the Yellow Mountains (Huang Shan) in Anhui Province, Mao Feng is one of the great classics of Chinese green tea. Its name means “downy tips,” referring to the young buds covered in a fine silvery fuzz.

Harvested in the spring, it produces a clear, delicate, and fragrant infusion with floral, herbal, and slightly fruity notes. Its texture is smooth, with very little bitterness, making it an excellent tea for discovering fine Chinese teas.

Chunmee

Chunmee, whose name means “precious eyebrow,” owes its name to the slightly curved shape of its leaves. Grown in several Chinese provinces, it is one of the most widely produced and exported green teas in the world.

The brewed tea is beautifully lively, with vegetal notes, a slight astringency, and a hint of tartness. Full-bodied compared to other Chinese green teas, Chunmee is enjoyed both on its own and as an accompaniment to Asian or Eastern cuisine.

China also produces many other renowned green teas, such as Bi Luo Chun, Tai Ping Hou Kui, Liu An Gua Pian, Anji Bai Cha, Meng Ding Gan Lu, and Xinyang Maojian. This extraordinary diversity makes China a must-visit destination for green tea enthusiasts, whether they’re seeking vegetal, floral, fruity, or delicately roasted flavors.

Green Teas from Japan

In Japan, the “Land of the Rising Sun,” almost exclusively green tea is produced, and it is considered a fresh product. Green tea is prized by connoisseurs for its wonderfully diverse flavor profile. This quality stems not only from the tea variety and terroir but also from processing techniques that require great expertise. Among the main Japanese green teas are:

Sencha

Sencha is the most widely consumed green tea in Japan and accounts for the majority of Japanese production. It is grown in full sun and harvested primarily during the first spring harvest (ichibancha). After picking, the leaves are immediately steamed to halt oxidation, then cooled, rolled, and dried in several stages to achieve their characteristic fine-needle shape. Depending on the steaming duration, it can be produced as asamushi (lightly steamed), chūmushi (medium steamed), or fukamushi (deep steaming). Its infusion ranges in color from yellow-green to deep green and develops vegetal aromas of young shoots and fresh grass, sometimes with fruity or briny notes, as well as an umami flavor balanced by a slight astringent freshness.

Matcha

Matcha is a powdered green tea made from tencha, a tea grown in the shade for several weeks before harvest to increase its chlorophyll, amino acid, and—in particular—L-theanine content. After picking, the leaves are steamed, dried without rolling, and then stripped of their veins and stems to produce tencha. Tencha is then slowly ground between stone mills to produce a very fine powder. Unlike other teas, matcha allows you to consume a large portion of the nutrients found in the tea leaves. It has a bright green color, a creamy texture, and rich umami flavors, with vegetal, sweet, and sometimes slightly briny notes.

Hojicha

Hojicha is a green tea that undergoes intense roasting. It is generally produced from older leaves, stems (kukicha), or manufacturing byproducts of sencha and bancha. The leaves are heated to high temperatures—usually around 150 to 200 °C—for a few minutes, which reduces bitterness and transforms the aromatic compounds. This step gives it its characteristic reddish-brown color, as well as roasted notes reminiscent of hazelnut, cocoa, or coffee. Its low caffeine content makes it particularly popular for daily consumption.

Gyokuro

Gyokuro is a green tea considered one of the most prestigious Japanese green teas. Its name means “precious dew.” The tea plants are shaded for about three weeks before harvest to limit photosynthesis and increase the accumulation of chlorophyll and L-theanine in the leaves. Harvested mainly in the spring, it uses the tenderest buds and young leaves. After a carefully controlled steaming process, the leaves are rolled into fine needles and then dried. They produce a deep green infusion with a very mild flavor, rich in umami, featuring vegetal and marine notes and a particularly velvety texture.

Kamairicha

Kamairicha is a rare Japanese green tea produced using a method inspired by Chinese techniques. Unlike other Japanese teas, it is not steamed but heat-fixed in a wok (kama meaning “wok”). This method limits oxidation while developing more toasty and slightly roasted aromas, similar to certain Chinese green teas. Its infusion is generally mild, with notes of nuts, wildflower honey, and very low astringency.

Tamaryokucha

Tamaryokucha is a Japanese green tea with leaves shaped like small spirals or commas, achieved through a rolling process different from that of Sencha. It can be produced by steaming (mushi-sei tamaryokucha) or by pan-firing (kamairi-sei tamaryokucha). It offers a mild and fragrant infusion, with vegetal, fruity, and sometimes slightly toasty notes.

Kukicha

Kukicha is a green tea made primarily from stems and petioles that are sorted out during the processing of Sencha or Gyokuro. Its production generally follows the same steps as those teas, but its composition gives it a milder, less bitter flavor. It develops vegetal, woody, and slightly sweet notes, with a naturally lower caffeine content.

Genmaicha

Genmaicha is a traditional blend combining green tea—usually Bancha or Sencha—with roasted brown rice (genmai). The rice is first roasted until it develops aromas of toasted grains, then mixed with the tea leaves. This combination produces an infusion with notes of hazelnut, puffed grains, and fresh grass, offering a mild and comforting flavor.

How to Make Green Tea the Traditional Way

In China, the most delicate green teas are generally brewed in a gaiwan (盖碗), a traditional vessel consisting of a bowl, a lid, and a saucer. The gaiwan allows for precise control of the steeping time and enables several successive infusions from the same leaves, gradually revealing the evolution of their aromas.

Heat low-mineral-content water to a temperature between 70 and 85 °C.
Preheat the gaiwan by pouring hot water into it, then discard the water.
Place about 2 to 3 g of tea leaves per 100 mL of water into the gaiwan.
Gently pour the hot water over the leaves and cover the gaiwan with its lid.
Let steep for 10 to 30 seconds, depending on the type of tea, then immediately pour out the infusion while holding the leaves back with the lid.
Make several successive infusions, gradually increasing the steeping time by a few seconds with each infusion to discover the tea’s various aromatic nuances.

In Japan, the leaves are typically steeped in a teapot called a kyūsu (急須). The kyūsu, which usually features a side handle and a built-in strainer, is specifically designed for brewing Japanese green teas. It allows for even extraction of the aromas and quick termination of the brewing process thanks to the teapot’s design, which facilitates easy and complete pouring.

Bring the water to a boil, then let it cool in a cooling pitcher (yuzamashi) until it reaches the appropriate temperature for the tea.
Pour the water into the cups to preheat them and allow the water’s temperature to drop slightly further.
Pour the water over the tea leaves placed in the kyūsu.
Let it steep for 20 seconds to one minute, depending on the type of tea and the fineness of the leaves.
Pour the infusion gradually from one cup to another to ensure each cup has the same color and strength.
Empty the kyūsu completely, down to the last drop, to stop the infusion and prevent bitterness from developing. The same leaves can then be re-infused several times; subsequent infusions are generally shorter since the leaves are already hydrated (about 10 to 20 seconds).

See step-by-step photos on how to properly prepare your tea

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