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Green tea
Green teas originated in China and are typically less strong in flavor than more oxidized teas such as black teas. Most green teas are high in antioxidants and come with a variety of health benefits.
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About Green
A guide to green tea
What is green tea?
Green tea is made from Camellia sinensis leaves that are heated soon after picking to stop oxidation. That quick "kill-green" step keeps the leaves green and preserves their fresh, vegetal character. How the heat is applied shapes the style: Chinese greens such as Dragonwell and Gunpowder are usually pan-fired in woks, while Japanese greens like sencha, genmaicha and gyokuro are steamed.
How it tastes
Pan-fired Chinese greens tend to be toasty, nutty and soft, sometimes with a chestnut sweetness. Steamed Japanese greens are brighter and more marine — think cut grass, spinach and a savoury, brothy quality called umami. Genmaicha adds roasted rice for a popcorn-like warmth, and jasmine green tea is scented with blossoms for a floral perfume. A good green tea should taste fresh and lively rather than harsh.
How to brew green tea
The most common mistake with green tea is water that is too hot. Boiling water scorches the leaves and pulls out bitter compounds, so aim for 70–80°C — let a boiled kettle rest for 3–5 minutes, or use a temperature-control kettle. Use 2–3 g per 250 ml and steep for 1–3 minutes; Japanese greens sit at the shorter end, Chinese greens at the longer end. Most green teas can be steeped two or three times, adding 30 seconds or so each round.
Green tea is best enjoyed plain. If you like a hint of sweetness, a little honey works, but try it unadorned first. Browse our selection above for everything from everyday sencha to fragrant jasmine.
Caffeine in green tea
Green tea generally has less caffeine than black, often in the range of 20–45 mg per cup. It also contains L-theanine, an amino acid that many people find makes its lift feel calmer and steadier. Shade-grown teas like gyokuro and matcha sit at the higher end of the caffeine range, while roasted hojicha is among the lowest.
- Water
- 70–80°C (not boiling)
- Steep
- 1–3 minutes
- Leaf
- 2–3 g per 250 ml
- Caffeine
- Low to moderate (~20–45 mg)
Frequently asked questions
Why does my green tea taste bitter or grassy?
Water that is too hot or a steep that runs too long are the usual culprits. Drop the temperature to about 75°C and keep the first infusion under 3 minutes. You will notice the cup turns sweeter and smoother.
What is the difference between sencha and matcha?
Both are Japanese green teas, but sencha is whole leaf that you steep and remove, while matcha is shade-grown leaf stone-ground into a fine powder that you whisk into water and drink entirely.
How many times can I re-steep green tea?
Most quality loose leaf green teas give two to three good infusions. Keep the water at the same temperature and add 30–60 seconds to each steep.
Is green tea caffeine-free?
No. Green tea contains caffeine, usually less than black tea. If you want a caffeine-free cup, look at our herbal and rooibos teas instead.
Should I add milk to green tea?
Traditionally green tea is enjoyed without milk, which tends to mask its delicate flavour. Matcha lattes and roasted hojicha are the exceptions that pair nicely with milk.