Matcha. Sencha. Gunpowder. Gyokuro. 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 one reason for it being loved by so many, some varieties are like Buddha's Tears, offer a moment of serenity and reflection while others, like Matcha, are invigorating and energising. Today, green tea is produced worldwide with China being the biggest producer, offering a variety of unique, regional processing methods that create dramatically different types of 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. One famous 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 a wild tea bush fell into his cup. 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 (tea) came into being. Some versions of the myth also suggest he tested the medicinal prosperities of tea with positions on himself (Cartwright, 2017).

Myths aside, it is generally accepted that the birthplace of tea drinking lies in China’s Yunnan region, where native Camellia sinensis trees would have been used thousands of years before cultivation and processing by hunting and gathering communities for medicinal purposes. This ‘bitter tonic’ of leaves that were simply picked and dried was eventually transformed during the Period of Disunity (220-589 AD) through baking and compressing tea leaves to produce something that more closely resembles the tea we know today. The Tang (618-907 AD) and Song (960-1279 AD) periods saw the transformation of tea into a sophisticated drink with associated rituals, wares and different production methods across China.

Japan’s own green tea culture and production began to flourish during the Kamakura period (1185-1333 AD) and by the 17th century, green tea began to be imported into Europe by Portuguese from both China and Japan. Green tea started Europe’s, and notably the United Kingdom’s, craze for tea until black tea took over thanks to its greater ability to withstand long voyages and poor conditions on ships (Heiss & Heiss, 2007, The Story of Tea).

Today, green tea is enjoyed worldwide for its many unique flavours, health benefits and in formal and informal ceremonies like Japan’s chanoyu and China’s chadao.

Green tea processing

All tea, including green tea, comes from the same plant, Camellia sinensis. It is how the leaf is picked and processed that determines the type of tea produced. Green tea is created when tea leaves are picked, heated (a process known as ‘kill-green’) and dried. Unlike black tea, green tea is not intentionally oxidised during processing and doesn’t darken, retaining its natural green hue.

The methods of picking and processing vary greatly from one region to another. Usually, the leaves are picked when young (the bud 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 type of green tea produced. To halt the oxidisation process, the tea is then either steamed or pan-fired, 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 sorting the finished tea to remove any broken leaves–the result is a blend that looks as beautiful as it tastes, so take time to 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 previously had a reputation for tasting ‘bitter’, when bitterness simply suggests that it has been 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 different styles, 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, however). This short brew reduces the chance of bitterness, infusing the water with only the fresh, sweet, mellow taste green tea is loved for. If you want a stronger brew from your green tea, always add more tea leaves rather than increasing the brew time.

Water temperature is also an essential factor, green tea is generally best when brewed at around 80°C. This is easily achieved if your kettle has a temperature gauge, however you can achieve the same temperature range by simply adding a little cool water to your mug or teapot before filling with freshly boiled water (just make sure you don’t expose your green tea leaves to boiling water).