Green Tea
Tea from Camellia sinensis leaves heated soon after picking to stop oxidation, keeping a green color and vegetal, grassy, nutty or marine flavors.
Definition
Green tea is made by heating freshly picked Camellia sinensis leaves within hours of harvest. The heat step, called kill-green (shaqing in Chinese), denatures the polyphenol oxidase enzymes that would otherwise turn the leaf brown. After heating, the leaf is rolled or shaped and then dried. Because oxidation is stopped early, the leaf keeps most of its catechins, including EGCG, and its chlorophyll. China and Japan use different heat methods. Most Chinese green teas are pan-fired or baked, which gives toasty, chestnut and bean notes; Longjing and Bi Luo Chun are well-known examples. Japanese green teas are almost all steamed, which keeps a brighter green color and a marine, spinach-like flavor; sencha, gyokuro and matcha are the main styles. China produces more green tea than any other country, and green tea makes up the majority of China's total tea output. Quality depends heavily on harvest date: the earliest spring pickings, such as Chinese mingqian tea and Japanese shincha, are the most expensive.
In Depth
Brew most green teas at 70-80°C (158-176°F). Boiling water extracts catechins fast and makes the cup bitter and drying. For Western brewing, use about 2-3 g per 250 ml and steep 1-3 minutes. Gongfu-style, use 4-5 g in a 100 ml gaiwan with 20-40 second infusions. Shaded Japanese teas such as gyokuro want lower temperatures, around 50-60°C.
A cup typically carries roughly 20-45 mg of caffeine per 240 ml, depending on leaf grade, quantity and steep time. Bud-heavy spring teas can sit at the top of that range.
Green tea is the least stable tea in storage. Keep it sealed, away from light and odors, and drink it within about 6-12 months of harvest. Japanese teas are often refrigerated unopened; let the bag reach room temperature before opening so moisture does not condense on the leaf. Faded color and a hay-like smell mean the tea is stale.
See Also
- Chinese Green Tea Regions
- Japanese Tea Processing
- Spring Harvest Teas