What is green tea?
Green tea comes from the same plant as black and white tea — Camellia sinensis, except the leaves are minimally oxidised after picking. The key step is heat: leaves are either steamed (in Japan) or pan-fired (in China) shortly after harvest, locking in the green colour and fresh character. The result is one of the most nuanced categories in tea.
Japanese greens tend toward the grassy end: deep umami, rich chlorophyll, the kind of cup that tastes like it's doing you good. Chinese greens run lighter and more floral — pan-fired leaves with a gentler profile that's more forgiving to brew. T2's green collection covers both styles, plus blended greens that layer in citrus, fruit, and botanical complexity.
Green tea and the New Zealand café mindset
New Zealand has one of the most café-literate drinking cultures in the world. That same attention to detail, the insistence on the right temperature, the right method carries straight into tea. Green tea rewards this kind of care.
Brewed at the right temperature (around 80°C/176°F, never boiling), a good green tea opens up completely. Brewed too hot, it turns astringent and flat. If you're new to the category, T2's blended greens are a more forgiving entry point. If you're already converted, a Japanese Sencha or a single-origin Chinese green will show you how far it goes. Green teas also make an excellent cold brew — lighter and cleaner than hot-brewed, with none of the bitterness. For a quick overview of getting the basics right, T2's tea brewing guide is a good place to start.
How to brew green tea
Japanese greens (Sencha, Gyokuro): Brew at 70–75°C/158–167°F for 1–2 minutes. Use slightly less leaf than you think you need. These are the most sensitive greens, requiring cooler water, shorter steep.
Chinese greens: Brew at 75–80°C/167–176°F for 2–3 minutes. More forgiving than Japanese styles.
Blended greens: Follow the temperature guidance for the base, usually 80°C/176°F for 2–3 minutes.
FAQs
Does green tea contain caffeine?
Yes. Green tea contains caffeine, typically 25–45mg per cup, roughly half that of black tea and a third of a standard espresso. It's a considered step down from coffee for anyone moderating their caffeine intake.
Why does my green tea taste bitter?
The most common cause is water temperature. Green tea brewed with boiling water (100°C/212°F) releases harsh, astringent compounds. Brew at 75–80°C/167–176°F instead. An overly long steep is the other common culprit — keep it to 2–3 minutes, especially for Japanese greens.
What's the difference between Japanese and Chinese green tea?
Japanese greens are steamed after picking, which preserves a vivid green colour and creates a grassy, umami-rich character. Chinese greens are typically pan-fired, giving them a lighter, more floral or roasted flavour. Both have their fans; they're genuinely different styles for different moods.
How does green tea compare to matcha?
Both are green tea, but the form is different. Loose-leaf green tea is steeped in water and then removed, meaning you're drinking an infusion. Matcha is stone-ground whole-leaf powder dissolved directly in water, which means you consume the entire leaf. Matcha has a more concentrated flavour, higher caffeine, and a creamier texture.
