30-Second Summary
- What it is: Green tea is made from the leaves of the Camellia sinensis plant, heated quickly after picking to keep them fresh, light, and aromatic.
- Flavour: Ranges from grassy and refreshing to nutty, floral, or lightly sweet depending on style and origin.
- Caffeine: Usually lower than most black teas but higher than many herbal infusions.
- Quick brew: 2–3 g · 70–80°C · 2–3 minutes (western style).
- Best time to drink: Morning and daytime when you want a gentle pick-me-up.
What is Green Tea?
Green tea is a true tea made from the leaves of the Camellia sinensis plant. Unlike black tea, which is fully oxidised, green tea is heated soon after picking (by pan-firing or steaming). This quick heat treatment stops oxidation and helps preserve a fresher, more delicate character in both flavour and appearance.
Different regions and styles use their own methods, producing a huge range of flavours—from clean and grassy to nutty, floral, or even umami-rich.
Where Does Green Tea Come From?
Today, green tea is produced in many countries, but some of the best-known origins are:
- China: Home to famous teas like Longjing (Dragon Well) and Biluochun, often pan-fired with nutty or chestnut-like notes.
- Japan: Known for steamed teas such as Sencha and shaded teas like Gyokuro and Matcha, often with grassy, marine, or umami character.
- Other regions: Taiwan, Korea, and newer producers such as India, Sri Lanka, and even Europe are making interesting green teas too.
What Does Green Tea Taste Like?
Green tea is one of the most diverse categories of tea. The flavour depends heavily on the cultivar, where it’s grown, and how it’s processed.
- Chinese styles: Often smooth and nutty with hints of chestnut, sweet pea, or soft florals.
- Japanese styles: Frequently grassy, steamed-vegetal, or seaweedy with a savoury (umami) edge.
- Lighter greens: Fresh, crisp, and delicate—good for people who want something gentle and refreshing.
- Deeper-roasted or pan-fired greens: Toastier, rounder, and sometimes slightly fruity.
If your green tea tastes harsh or overly bitter, it’s often a brewing issue (water too hot or steeped too long) rather than the tea itself.
Does Green Tea Contain Caffeine?
Yes. Green tea naturally contains caffeine, generally less than most black teas and much less than coffee. The exact amount varies by leaf style, how much you use, and how long you steep it.
For most people, green tea works well as a daytime drink for a gentle lift without feeling as intense as a strong coffee.
Popular Styles of Green Tea
- Longjing (Dragon Well): A classic Chinese pan-fired tea, typically smooth, nutty, and slightly sweet.
- Biluochun: Another famous Chinese green tea, often floral, fruity, and delicately sweet.
- Sencha: The most common Japanese green tea, with grassy, bright, and sometimes slightly savoury character.
- Other styles: Kukicha, Hojicha, Gyokuro, Matcha, and many more offer different flavours and brewing approaches.
How to Brew Green Tea (Western Method)
- Warm your mug or teapot with a little hot water, then discard it.
- Add 2–3 g of green tea leaf for every 250 ml of water (about one level teaspoon for standard leaf).
- Heat fresh water to around 70–80°C (not boiling).
- Pour the water over the leaves and steep for 2–3 minutes.
- Taste and adjust next time: if it’s too strong, reduce either the time or the temperature slightly; if it’s too light, steep a little longer.
Re-steeps: Many good green teas give 2–3 infusions. Increase the steep time slightly with each round.
Gongfu-Style Brewing for Green Tea
For some Chinese green teas like Longjing or Biluochun, you can use a small teapot or gaiwan and more leaf to explore how the flavour changes over multiple short infusions.
- Use 4–6 g of leaf per 100–120 ml gaiwan or teapot.
- Heat water to about 75–80°C.
- Optionally rinse the leaves briefly with hot water to awaken the aroma.
- Steep the first infusion for around 10–20 seconds, then increase by 5–10 seconds for subsequent infusions.
This method emphasises the tea’s layers—sweetness, floral notes, and gentle vegetal tones—over several small cups.
How to Make Cold Brew Green Tea
- Add 8–10 g of green tea to a 1 litre jug of cold, filtered water.
- Place in the fridge for 6–8 hours (or overnight).
- Strain and serve chilled, with or without ice.
Cold brew tends to make green tea taste smoother and less bitter, with a refreshing, slightly sweet profile.
Troubleshooting: Common Green Tea Problems
Why is my green tea so bitter?
Bitterness is usually caused by water that’s too hot or steeping for too long. Try lowering the temperature to around 70–75°C and steeping for 2 minutes instead of 3–4.
Why does it taste weak or flat?
If the tea tastes like lightly flavoured water, you might not be using enough leaf or you may be brewing at too low a temperature. Add a little more leaf or nudge the water temperature up slightly.
Why does my tea taste dusty or stale?
This can happen if the tea is old or stored poorly, or if it’s a very low-grade broken leaf. Buying from a specialist vendor and storing it properly makes a big difference.
How to Store Green Tea
- Keep it in an airtight container away from light and strong smells.
- Store it in a cool, dry cupboard (not next to the cooker or kettle).
- For best flavour, enjoy most green teas within 6–12 months of purchase, depending on packaging and storage.
Named Teas You Might Like
If you’d like to go deeper into specific styles, explore these guides on MyNextCuppa:
- Longjing (Dragon Well) Green Tea – classic Chinese pan-fired green tea with smooth, nutty notes.
- Biluochun Green Tea – delicately floral and fruity Chinese green tea.
- Sencha Green Tea – Japan’s staple steamed green tea, bright and refreshing.
- Tieguanyin Oolong Tea – not a green tea, but a lightly oxidised oolong that many green tea drinkers enjoy.
- Keemun Black Tea – a smooth Chinese black tea that’s a natural next step if you’re curious about moving from green to black teas.
