Matcha. Sencha. Gunpowder. Jasmine. What do these teas have in common? They are all green tea. Green tea is said to be the first form of processed tea and still makes up around 10% of the world’s tea.

The abundance of green tea varieties is reason for it being loved by so many, some varieties are calming, like Buddha’s Tears, and others reviving, like Matcha. Predominantly produced in China and Japan, both countries have varying processing methods which produce dramatically different tasting green teas.

Legend and legacy

Green tea has a rich history. There's a story behind every cup you drink, as well as a thorough processing method that has been perfected over years by dedicated producers. Legend has it that over five thousand years ago, well before T2, the Chinese Emperor Shennong enjoyed his water boiled before sipping to make sure it would be clean. One day, on a trip to a distant region, he and his army stopped to rest. A servant began boiling his water and a dead leaf from the wild tea bush fell into his water. The water turned a brownish colour, but it went unnoticed and was presented to the emperor anyway. The emperor drank it and found it very refreshing, his head cleared, his mind focused. And cha (meaning tea) came into being. Some versions of the myth also suggest he tested the medicinal prosperities of tea with positions on himself, as stated World History Encyclopedia (Cartwright, 2017).

Today, green tea continues to be consumed for health benefits, it's unique taste and in ceremonies, such as the Japanese Tea ceremony.

Green tea processing

All tea, including green tea, comes from the same plant, Camilla Senesis. It is how the leaf is picked and process that determines the type of tea produced. The processing usually involves five steps: picking, withering, rolling, oxidation and drying (or sometimes frying or steaming).

The methods of picking vary greatly from one region to another. Usually, the leaves are picked when young (the buds plus one or two leaves), but there are exceptions to this rule. Immediately after picking, the leaves may or may not be withered depending on the processor. To halt the oxidisation process, the tea is then either steamed or panfried, which preserves the gorgeous green colour that the tea is named after.

The leaves are then thoughtfully rolled into a twisted, flat needle or bead shape. They are dried to lock-in the fragrance (the natural aromatic oils) and remove any remaining water. This also reduces the risk of mould, so you can enjoy your tea for longer.

The final step is sifting through a fine sieve to get rid of any broken leaves – the result is a blend that looks as beautiful as it tastes, so ensure you gaze admiringly at the dry leaves before you begin brewing.

Effects of brew time and temperature

Getting the brew time and temperature right is essential for all teas, but especially with this complex variety. Green tea has a reputation for tasting ‘bitter’ when really it is just brewed incorrectly.

When green tea is high quality and correctly brewed it will fill the palate with a lasting, aromatic, slightly sweet flavour. It is delicious just as it is, there is no need to add milk or sugar.

It varies among green tea, but you will very rarely find a green tea with a brew time above three minutes (always refer to the specific tea packaging for the most accurate brew time though). This short brew reduces the release of bitterness, infusing the water with only the fresh, sweet, mellow taste green tea is loved for.

Water temperature is also an essential factor, green tea is brewed at 80°C. Which is easily achieved if your kettle has a temperature gauge, or by simply adding a splash of cool water to your mug before filling with boiling water.