Green teas are the most diverse in appearance, aroma and taste, given the diversity of techniques used to make them. From mineral, crisp, herbaceous, to sweet and much more.

China and Japan are the key producers of green teas, although South Korea also makes some delicious teas.

These teas are neither oxidised nor fermented. This means that the leaves preserve most of their nutrients.

The flavour of the Chinese teas is lighter compared to the more concentrated flavour of Japanese teas. The difference is due to their different processing – panning in China versus steaming in Japan.

While Chinese teas should be brewed for 2-3 minutes at 60-80°C, Japanese teas should be brewed for approx. 1 minute at 50-70°C. Otherwise, the taste will be bitter.

Green teas with a vegetal taste can pair well with soft cheese, while grassy teas pair well with Asian foods.