Key Facts
- Green tea is not fermented – this preserves flavor, color & ingredients.
- Rich in antioxidants, promotes focus and can support the immune system
- Japanese varieties like Sencha and Matcha differ significantly from Chinese varieties like Mao Feng or Lung Ching.
- Preparation is crucial: temperature, steeping time & dosage make the difference
What is green tea?
Green tea is one of the most original types of tea – made directly from the tea plant (Camellia sinensis), but without fermentation . The leaves are briefly heated (steamed or roasted) after harvesting to stop oxidation.
This keeps the tea fresh, vibrant, and rich in secondary plant compounds . In terms of taste, green tea ranges from grassy to nutty, fresh to slightly sweet.
Origin: Japan vs. China
| Origin | processing | The taste | Known varieties |
|---|---|---|---|
| Japan | Dampening | Fresh, umami, slightly grassy | Sencha, Gyokuro, Matcha |
| China | Roast | Mild, nutty, sweetish | Mao Feng, Lung Ching, Chun Mee |
Japanese green tea is usually steamed – this preserves its bright green color and characteristic umami taste.
Chinese green tea is roasted – this makes it milder, softer, often with chestnut or marron notes.
Effect: Gentle energy & protection from within
effect |
Description |
| Caffeine + L-Theanine | Promotes focus and concentration – without the stimulating effects of coffee. |
| Antioxidants (EGCG) | Can inhibit inflammation & protect cells |
| metabolism | It is often drunk in connection with fasting or a light diet. |
| Relaxation & Clarity | Especially valued in the tea ceremony |
Preparation of green tea
-
Temperature: 70–80 °C (depending on the variety)
-
Amount: 1 tsp (approx. 2 g) per 200 ml of water
-
Brewing time: 1–2 minutes
Tip: Let the water cool down briefly. Water that is too hot will make the tea bitter.
Which variety suits you best?
| Variety | Origin | The taste |
| Sencha | Japan | Fresh, vibrant, umami |
| Matcha | Japan | Intense, creamy, green |
| Mao Feng | China | Delicate, round, slightly sweet |
| Chun Mee | China | Herbaceous, slightly smoky |
| Benifuuki | Japan | Floral-bitter, with catechins |
