True tea, unoxidized
Green tea
Reviewed April 2026
Green tea is heated soon after harvest to preserve a fresh, green character. Japanese greens often taste grassy and oceanic. Chinese greens often lean nutty, floral, or chestnut-like.
Compare all brewing temperatures
Flavor profile
Grassy, vegetal, nutty, floral, marine, lightly sweet
Top 5 to know
- Sencha
The benchmark Japanese everyday green.
- Gyokuro
Shade-grown, umami-rich, and slow.
- Longjing / Dragon Well
Flat-leaf Chinese green with a roasted chestnut profile.
- Genmaicha
Green tea with toasted rice, forgiving and cozy.
- Jasmine green tea
Scented, floral, and easy to love.
Good for
- Fresh daytime drinking
- Lower-temperature precision brewing
- People who dislike heavy or tannic tea
Essential gear
Evidence notes
- Temperature control is the biggest upgrade for green tea.
- Over-hot water is the common failure mode.
- Specialty tea sellers and brewing guides converge around cooler water and short steeps.
Common questions
Why does green tea taste bitter?
The usual cause is water that is too hot or a steep that runs too long. Start cooler, then adjust leaf amount before adding time.
Can green tea be iced?
Yes. Sencha, jasmine green tea, and many Chinese greens can work iced, especially when brewed gently or cold-brewed.