Green tea is unoxidized tea, prized for its fresh, grassy character and high antioxidant content. It is the lightest and most delicate of the true teas to brew.
| Property | Detail |
|---|---|
| Oxidation | Minimal to none |
| Caffeine | Low to medium, about 28 mg per 8 oz |
| Water temp | 160 to 180F |
| Steep time | 1 to 3 min |
| Flavor | Grassy, vegetal, fresh |
| Origin | China, Japan |
How green tea is made
The leaves are heated quickly after picking, steamed in Japan or pan-fired in China, to stop oxidation and lock in the green color. Popular types include sencha, matcha, gunpowder, and dragonwell.
Cool water, short steep. Green tea turns bitter in boiling water or after a long steep. Use water around 175F and pull the leaves within a few minutes.
FAQ
Why does green tea sometimes taste bitter? Bitterness in green tea almost always comes from water that’s too hot or a steep that’s too long, both of which pull excess tannins from the delicate leaves. Cooler water, roughly 160 to 180F, and a shorter steep usually fix it.
See the Tea Brewing Temperature Chart and the Matcha Guide.