Green tea is said to be the most ancient tea, with a deep, long history stemming out of Chinese culture. Since its famed start, green tea has grown to be one of the most popular categories of tea in the world. It’s brewing methods, flavors, and production is very different depending on where you are in the world. Today, green tea is cultivated in almost every tea producing country. Although green tea has the most extended and most in-depth history, it did not make its way into Western cultures until after the 19th century when shipping methods advanced. With shorter shipping times, Westerners were introduced to a whole new tea experience, revolutionizing tea on a global scale.
Despite their differences in taste, appearance, or cultural significance all green teas are unoxidized. A crucial first step to quickly kill the enzymes with high heat that naturally aid the fermentation process allows the freshness of the leaf to retain the most amount of similarities in properties and taste to the leaf’s natural state.
Green tea ranges vastly in taste and aroma. Ranging from cooked vegetables to raw grass or hay, to nuts. Different cultures have evolved different “kill green” methods, producing vastly different tastes. In classic Chinese style, the leaves are heated by pan-frying, giving the tea a nutty flavor, whereas in Japan the leaves are cooked by steaming, giving them a more grassy, savory taste.
Being so closely related to the original plant, green teas contain a large number of antioxidants, chlorophyll, polyphenols allowing it to offer significant health benefits when drank regularly.