Green tea is a type of tea made solely with the leaves of Camellia sinensis that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown. These varieties can differ substantially due to variable growing conditions, processing and harvesting time.

Green tea leaves steeping in an uncovered gaiwan

Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of heart disease and developing certain types of cancer.  Green tea has also been claimed as useful for "weight loss management" - a claim with no scientific support according to medical databases such as PubMed.

Green Tea differs from black tea insomuch that oxidation is not allowed to occur.  After withering the leaf enzyme is destroyed by heating with either steam or dry heat.  Japanese green teas are steamed, while the withered leaf for China greens is briefly roasted in a large wok.  As steaming is almost instant in its enzyme kill, the Japanese teas typically have a very green liquor.  The roasting method for China greens allows a small amount of oxidation that typically colours the liquors yellow.  After heat treatment the tea manufacture process for greens is similar to that described for black teas.

Judging Quality of Green Tea

Leaves of Chinese green tea should appear even and unbroken, with good color, and slightly shiny with their natural oil. The dry leaf should have a noticeable fragrance. The brewed liquor of most good quality green teas maintains a vibrant color with good clarity. Quality green tea is often determined by the leaf configuration of the plucked tea. One bud, one bud and one leaf, or one bud and two leaves are usual leaf configurations of good quality green tea. The leaves when brew should look exactly as the did when plucked. The color of the dry green tea can range from a light green to yellowish green for green tea that is primarily fried, to a dark green for green tea that is primarily baked.

Over the past two decades, green tea has emerged from obscurity in the western market. This trend, fueled by western studies into the health benefits of green tea has spurred a demand for better quality leaf.