Green tea is a minimally oxidized form of Camellia sinensis, traditionally produced in China and Japan and now grown in other regions. Steaming or pan-firing stops oxidation and preserves a fresh, grassy flavor. Brew at 70-80°C for best results. The tea contains catechins (notably EGCG) linked in observational and laboratory studies to modest cardiovascular and cancer-risk effects; clinical trial results are mixed. High-dose extracts have been linked to rare liver injury, so use supplements cautiously.
What is green tea?
All true teas - black, green, oolong and white - come from the same plant, Camellia sinensis. What makes them different is processing. For green tea, leaves are heated soon after picking (by steaming or pan-firing) to stop oxidation, then dried. That preserves lighter color and fresher, grassier flavors.
Green tea has long roots in China and Japan, where distinct styles developed: Japanese varieties are often steamed, producing a bright, vegetal cup; Chinese varieties are typically pan-fired, which yields a toastier profile. Today green tea is also grown in parts of Vietnam, India and elsewhere.
How does it taste?
Green tea generally tastes light, fresh and slightly vegetal. Young buds and early leaves (used for many green teas) produce a milder cup than older leaves. Some green teas can taste astringent or bitter if brewed with water that is too hot or steeped too long. Steamed teas (like sencha) can lean sweeter and seaweed-like; pan-fired teas (like Longjing/Dragon Well) can show nutty or chestnut notes.
Brewing tips
Because green tea's flavors are delicate, use water below boiling: about 160-180°F (70-80°C) for most varieties. Shorter steeps (30-90 seconds for delicate leaf teas, longer for tougher grades) reduce bitterness. Most people drink green tea without milk; adding milk can change flavor and color, and some studies suggest it may alter antioxidant activity, though findings are mixed .
Health and research - what we know now
Green tea contains polyphenols called catechins, the most studied being EGCG (epigallocatechin gallate). Laboratory and observational studies link green tea consumption to possible benefits: modest associations with lower cardiovascular risk, improved blood-lipid profiles, and potential cancer-risk reduction for some sites in some populations. Randomized clinical trial evidence is mixed and effects, where present, are usually modest.
Green tea extracts and supplements deliver higher concentrated doses of catechins. While many people tolerate brewed green tea well, high-dose extracts have been associated in rare cases with liver injury; consult a clinician before taking concentrated supplements, especially if you have liver disease or take medications that interact with catechins.
Bottom line
Green tea is a minimally oxidized tea from Camellia sinensis with a light, fresh flavor range that depends on cultivar and processing. Brew it gently to enjoy its subtleties. Epidemiological and laboratory research suggests health-promoting properties, but benefits are generally modest and not a substitute for proven medical care.
- Verify current clinical evidence on whether adding milk reduces antioxidant bioavailability in green tea (mixed study results).