Green Tea Types
Green tea is made from unoxidized Camellia sinensis leaves that are quickly heated after harvesting (either by steaming or pan-firing), which stops the oxidation process and preserves their natural antioxidants. As a popular natural antioxidant tea, green tea is known for its vibrant green color and fresh, grassy flavor.
Packed with potent antioxidants like EGCG and L-theanine, this minimally processed tea offers remarkable health benefits, including enhanced brain function, accelerated fat burning, and reduced risk of chronic diseases. The careful processing method maintains up to 90% of the leaves’ beneficial polyphenols compared to oxidized teas.
With just 20-40mg of caffeine per cup – about half of black tea – green tea provides gentle, jitter-free energy while promoting relaxation through its unique combination of caffeine and L-theanine. Studies show regular consumption supports heart health by improving cholesterol levels, aids weight management by boosting metabolism by 4-5%, and may help regulate blood sugar response after meals.
Key Health Benefits:
✓ Highest concentration of catechins among all teas
✓ 100% unoxidized to preserve nutrient content
✓ Enhances cognitive function and focus
✓ Supports cardiovascular health
✓ Aids in weight management
✓ Promotes calm alertness
✓ May reduce diabetes risk factors
LONGJING – A Tasty, Royal Green Tea from China!
Have you ever tried Long Jing tea, also called Dragon Well tea? This famous Chinese green tea comes from Hangzhou and has a delicious nutty, sweet flavor like roasted chestnuts. Legend says Emperor Qianlong loved it so much he called it “Imperial Tea”! When you brew it (1–2 minutes in 75–80°C water), the flat leaves “dance” as they unfold in your cup. Packed with healthy antioxidants, this tea helps your brain focus and keeps your heart strong. Plus, it’s light on caffeine—just 20–30mg per cup! Try it with pine nuts or lotus root for an extra tasty treat. Ready to sip like an emperor? 🐉✨
Tea Name: Longjing
Origin: China
Region: Hangzhou, Zhejiang
TasteProfile: Nutty, sweet, chestnut-like
Key Facts: Named “Imperial Tea” by Emperor Qianlong; flat, spear-shaped leaves.
Steeping Guide (Temp/Time): 75–80°C (167–176°F), 1–2 min
Notes: Use glass cup; leaves unfurl vertically (“dancing leaves”).
Caffeine (mg/cup): 20–30
Active Compounds: Catechins, L-theanine
Flavor Pairings: Pine nuts, lotus root
Category: Green Tea
Health Benefits: Antioxidant-rich, improves mental focus, supports heart health
Long Jing (Dragon Well) – The Emperor’s Tea of Hangzhou
History: Long Jing tea has been celebrated since the Tang Dynasty (618–907 AD), but its golden era came during the Qing Dynasty when Emperor Qianlong visited Hangzhou’s tea fields. Legend says he was so impressed that he granted imperial status to 18 tea bushes, which still exist today at Shi Feng (Lion Peak). Another tale claims Qianlong accidentally picked leaves into his sleeves, where body heat released their sweet, chestnut-like aroma—making him declare it the “Imperial Tea.”
Production: Authentic West Lake Long Jing (the highest grade) produces only about 300 tons annually, with total Zhejiang production reaching 8,000+ tons (including non-West Lake varieties). The pre-Qingming (Ming Qian) harvest, picked before April 5th, is the most prized and expensive.
Fun Fact: Long Jing leaves are flattened by hand during processing, giving them their iconic spear-like shape. The best teas are still pan-fired in woks by master roasters—a skill passed down for generations!
Bonus Fact: During the 2005 China Tea Expo, 100 grams of top-grade Long Jing sold for $1,250—more than gold at the time!
BILUOCHUN – The “Snail-Shaped” Floral Tea from China
Meet Biluochun, a magical Chinese green tea with leaves curled like tiny snails! Grown on Dongting Mountain, this tea smells like peaches and apricots and is picked fresh in early spring. Brew it gently (1–2 mins at 75–80°C) to keep its sweet, floral taste. With 25–35mg caffeine per cup, it’s great for digestion and full of healthy vitamins. Try it with jasmine rice or peaches for a yummy treat!
Summary
Tea Name: Biluochun
Origin: China
Region: Dongting Mountain, Jiangsu
TasteProfile: Floral, peach/apricot
Key Facts: Tightly coiled leaves resemble snails; early spring harvest.
Steeping Guide (Temp/Time): 75–80°C (167–176°F), 1–2 min
Notes: Fragile; avoid boiling water to preserve aroma.
Caffeine (mg/cup):25–35
Active Compounds: Chlorophyll, EGCG
Flavor Pairings: Jasmine rice, peach
Category: Green Tea
Health Benefits: Boosts metabolism, aids digestion, rich in vitamins
Biluochun – The Imperial “Snail Spring” Tea
https://amzn.to/3GrVkkvHistory: Biluochun (meaning “Green Snail Spring”) dates back to the Ming Dynasty (1368–1644) in China’s Jiangsu province. Legend says its name came from a tea picker who ran out of space in her basket and stored leaves in her blouse, where body heat released an intense floral aroma. Emperor Kangxi was so impressed he declared it a tribute tea.
Production: Only about 50-100 tons are produced annually, mostly from Dongting Mountain. The finest grade, “Supreme Grade Biluochun,” uses only the tiniest buds picked in early spring.Fun Fact: The tea’s snail-like curls form naturally during processing—no rolling needed!
SENCHA – Japan’s Most Popular Green Tea
Sencha is the superstar of Japanese green tea, making up 80% of Japan’s tea! It has a grassy, umami flavor and is steamed to stay fresh. Brew it right (1 min at 70–75°C) to avoid bitterness—it’s perfect with edamame or sakura mochi. Packed with vitamin C, it boosts immunity and helps detox your body. A cup a day keeps the doctor away!
Tea Name: Sencha
Origin: Japan
Region: Shizuoka, Uji, Kagoshima
Taste Profile: Grassy, umami, balanced
Key Facts: 80% of Japan’s tea production; steamed for freshness.
Steeping Guide (Temp/Time): 70–75°C (158–167°F), 1 min
Notes: High heat → bitterness. 2nd steep: 30 sec.
Caffeine (mg/cup): 30–40
Active Compounds: Theanine, Vitamin C
Flavor Pairings: Edamame, sakura mochi
Category: Green Tea
Health Benefits: Enhances immunity, may lower blood sugar, detoxifies
Sencha – Japan’s Everyday Superstar
History: Sencha was developed in 18th-century Japan by tea master Nagatani Soen, who revolutionized tea by steaming leaves (unlike Chinese pan-firing). This created a fresher, grassier flavor that became Japan’s most popular tea.
Production: Japan produces 80,000+ tons annually, with Shizuoka alone making 40% of it. The first flush (ichibancha) is the most prized.Fun Fact: Sencha was once considered a luxury drink—commoners only got bancha (lower-grade tea) until the 1900s!
MATCHA – The Super-Powdered Green Tea
Matcha isn’t just tea—it’s a bright green powder used in Japanese tea ceremonies! Shade-grown for extra sweetness, it tastes creamy and umami. Whisk 1 tsp with 70ml water (70–80°C) in a “W” motion for frothy goodness. With 35–70mg caffeine, it gives calm energy (thanks to L-theanine) and is loaded with antioxidants. Try it with white chocolate or red bean paste!
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Tea Name: Matcha
Origin: Japan
Region: Uji (Kyoto), Nishio (Aichi)
Taste Profile: Creamy, umami, sweet
Key Facts: Shade-grown 3+ weeks; stone-ground powder for ceremonies.
Steeping Guide (Temp/Time): 70–80°C (158–176°F), whisked
Notes: Use 1 tsp powder + 70ml water; whisk in “W” motion to foam.
Caffeine (mg/cup): 35–70
Active Compounds: EGCG, L-theanine
Flavor Pairings: White chocolate, red bean
Category: Green Tea
Health Benefits: High in EGCG antioxidants, calm energy (L-theanine), metabolism booster
Matcha – The Samurai’s Energy Boost
History: Matcha’s roots trace back to China’s Tang Dynasty (7th–10th century), but Japan perfected it. Zen monks used it to stay alert during meditation, and samurai drank it before battle for focus. The tea ceremony (chanoyu) was codified in the 16th century.
Production: Only 1,500–2,000 tons of matcha are made yearly, mostly in Uji and Nishio. Tencha leaves (pre-matcha) are shaded for 3+ weeks to boost chlorophyll.
Fun Fact: It takes 1 hour to stone-grind 30g of matcha—that’s why real matcha is pricey!
GYOKURO – The Fancy Shade-Grown Tea
Gyokuro is the VIP of Japanese teas—grown in the shade for 20+ days to boost its seaweed-like umami flavor. Brew it low and slow (50–60°C for 2 mins) to keep it sweet. With 25–35mg caffeine, it’s great for relaxation and detox. Pair it with sashimi or melon for a fancy teatime!
Tea Name: Gyokuro
Origin: Japan
Region: Yame (Fukuoka), Uji
Taste Profile: Seaweed-like, intense umami
Key Facts: Shade-grown 20+ days; highest-grade Japanese tea.
Steeping Guide (Temp/Time): 50–60°C (122–140°F), 2 min
Notes: Low temp maximizes umami; sip slowly.
Caffeine (mg/cup): 25–35
Active Compounds: Amino acids, Caffeine
Flavor Pairings: Sashimi, melon
Category: Green Tea
Health Benefits: Rich in chlorophyll, supports detox, may reduce stress
Gyokuro – The Shade-Grown Jewel
History: Remarkably, Gyokuro (“Jade Dew”) was invented in 1835 by tea merchant Kahei Yamamoto. After discovering that shading tea plants intensified their sweetness, he transformed it into a luxury gift for Japanese nobility.
Production: Today, only 500–600 tons are produced annually, primarily in Yame and Uji. The unique 20+ day shading process not only reduces bitterness but also boosts L-theanine, creating a velvety umami flavor.
Fun Fact: Fascinatingly, Gyokuro plants are covered with straw or cloth—farmers poetically say the leaves “sleep in the dark” to develop their signature taste!
ASSAM GREEN – India’s Bold & Earthy Tea
While Assam is famed for black tea, its rare green version offers an earthy, robust alternative. Brew at 80°C (176°F) for just 2 minutes to unlock its bold flavor, perfect with cardamom or citrus zest. With 30–40mg caffeine, it’s gentler than black Assam yet great for digestion.
Tea Name: Assam Green
Origin: India
Region: Assam
Taste Profile: Earthy, bold
Key Facts: Rare (most Assam tea is black); robust flavor.
Steeping Guide (Temp/Time): 80°C (176°F), 2 min
Notes: Bolder than Japanese greens; pairs well with spices.
Caffeine (mg/cup): 30–40
Active Compounds: Polyphenols
Flavor Pairings: Cardamom, citrus zest
Category: Green Tea
Health Benefits: Aids digestion, milder caffeine boost than black Assam
Assam Green – India’s Rare Green Rebel
History: Interestingly, Assam Green has existed for centuries, likely influenced by early Chinese traders. Initially exported to Tibet, it gained local popularity only in the 20th century.
Fun Fact: Unlike delicate Chinese greens, Assam’s Camellia sinensis var. assamica has larger leaves, yielding a bolder, more robust flavor.
KUKICHA – The Sweet Twig Tea
Made from tea twigs rather than leaves, Kukicha boasts a naturally sweet, nutty profile with minimal caffeine (10–15mg). Ideal for evenings, it steeps best at 75–80°C (167–176°F) for 2–3 minutes. High in L-theanine, it promotes relaxation and pairs beautifully with steamed fish or mochi.
Tea Name: Kukicha (Twig Tea)
Origin: Japan
Region: Stems/veins from gyokuro/sencha
Taste Profile: Mild, sweet, nutty
Key Facts: Low caffeine (half of leaf tea); rich in L-theanine.
Steeping Guide (Temp/Time): 75–80°C (167–176°F), 2–3 min
Notes: Twigs add natural sweetness. Good for evening.
Caffeine (mg/cup): Very Low (10–15mg)
Active Compounds: L-theanine
Flavor Pairings: Steamed fish, mochi
Category: Kukicha (Twig Tea)
Health Benefits: Made from stems, low caffeine, high in L-theanine
Kukicha – The Thrifty Twig Tea
History: Born from Japanese frugality, Kukicha repurposed stems and twigs leftover from premium tea production. Later, it became a staple in 1970s macrobiotic diets.
Fun Fact: Thanks to its stem-based composition, Kukicha lacks bitterness—making it a favorite even among children!
KAMAIRICHA – Japan’s Pan-Fired Tea
Unlike most Japanese teas, Kamairicha is pan-fired (not steamed), giving it a light, floral taste without the usual grassiness. Brew for 1.5–2 mins at 70–75°C and enjoy with sakura sweets or melon. A rare and smooth tea experience!
Tea Name: Kamairicha
Origin: Japan
Region: Kyushu
Taste Profile: Light, floral, less grassy
Key Facts: Rare Chinese-style tea; pan-fired for smoother taste.
Steeping Guide (Temp/Time): 70–75°C (158–167°F), 1.5–2 min
Notes: No “grassy” notes typical of steamed Japanese greens.
Caffeine (mg/cup): Medium (25–35mg)
Active Compounds: Chlorophyll
Flavor Pairings: Sakura sweets, melon
Category: Green Tea
Health Benefits: Japanese pan-fired tea, less grassy than steamed varieties
Kamairicha – Japan’s “Chinese-Style” Tea
History: Kamairicha (“Pan-Fired Tea”) arrived in Kyushu via 16th-century Portuguese traders who brought Chinese wok-History: Interestingly, Kamairicha (“Pan-Fired Tea”) arrived in Kyushu via 16th-century Portuguese traders. These traders introduced Chinese wok-firing techniques, which created a unique alternative to Japan’s steamed sencha. As a result, Kamairicha boasts a mellower, toastier flavor profile.
Production: Surprisingly, only about 200 tons are made yearly, primarily in Saga and Kumamoto. This rarity stems from most farmers shifting to steamed sencha for higher profits.
Fun Fact: Due to its niche production, Kamairicha is exceptionally hard to find outside Japan!
ANASEULI GREEN – Georgia’s Hidden Gem
Tea Name: Anaseuli Green
Origin: Georgia
Region: Anaseuli
Taste Profile: Grassy, nutty, mild sweetness
Key Facts: Rare Georgian green tea; pan-fired like Chinese greens.
Steeping Guide (Temp/Time): 75–80°C (167–176°F), 2–3 min
Notes: Limited production; hand-picked.
Caffeine (mg/cup): Low (20–30mg)
Active Compounds: Chlorophyll
Flavor Pairings: Almonds, dried apricots
Category: Green Tea
Health Benefits: Rare Georgian green tea
Anaseuli Green – Georgia’s Soviet-Era Secret
History: Georgia was the Soviet Union’s tea hub in the 20th century, but most was cheap black tea. Anaseuli Green was a small-batch experiment by local farmers using Chinese pan-firing methods.
Production: Tiny—likely under 10 tons/year, mostly sold locally.
Fun Fact: Georgia’s tea plants survived a devastating frost in 2000—today’s Anaseuli tea comes from resilient Soviet-era bushes!
Tea lovers often hear the word “oxidation” tossed around when discussing flavors, types of tea, or health benefits. But what exactly is oxidation in tea — and how does it impact your cup? Let’s break down what this means, why it matters, and what to try if you’re just starting your tea journey.
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Tea Oxidation Explained: Flavor, Antioxidants & the Best Teas to Start With