Green tea

With green tea, oxidation is stopped right after picking, usually with steam in Japan and in a hot pan in China. The leaf stays green and the tea tastes fresh, grassy and often umami.

Teas of this type

• Sencha · Green tea · 70–75°C
  Fresh and grassy, with umami and a slightly astringent finish. Think spinach and seaweed.
• Gyokuro · Green tea · 50–60°C
  Intensely umami and sweet, almost brothy, with little bitterness.
• Matcha · Green tea · 70–80°C
  Creamy, umami and grassy, with a sweet undertone.
• Longjing · Green tea · 75–80°C
  Nutty and sweet, with notes of chestnut and a fresh, light bitterness.
• Genmaicha · Green tea · 80–85°C
  Savoury and toasty, with a fresh green undertone.
• Houjicha · Green tea · 90°C
  Toasty, mellow and lightly caramel-like, with little bitterness.