Loose leaf
green tea
Japanese vs. Chinese styles, popular varieties, and how to brew green tea without bitterness.
Why green tea is green
All tea comes from the same plant. Camellia sinensis. What makes green tea different from black tea is oxidation, or the lack of it.
When a tea leaf is damaged or cut, it starts to oxidize. If you let it run, you get black tea. Green tea is made by stopping oxidation almost immediately. Heat is applied to the fresh leaf, deactivating the enzymes that drive oxidation, locking the leaf in its green state.
The result: a tea that is lighter, more delicate, higher in certain antioxidants, and much more sensitive to brewing temperature.
Japanese vs. Chinese
The main difference is how the leaf is heated to stop oxidation. Japan uses steam. China uses a pan or wok over direct heat.
Steamed
Steaming locks in chlorophyll and produces a bright, vivid green color. The flavor profile is grassy, vegetal, and often marine or umami-forward. Brighter and more intense.
Sencha · Gyokuro · Matcha · Kabusecha · Hojicha
Pan-fired
Pan-firing adds a nutty, toasty quality to the leaf. The color is often more olive or yellow-green. The flavor profile is sweeter, nuttier, and more varied. More forgiving to brew.
Dragonwell · Bi Luo Chun · Gunpowder · Mao Feng
Never use boiling water on green tea.
Boiling water (212°F) burns green tea leaves. It releases harsh, bitter compounds that ruin the cup. The damage is permanent. The right range is 160 to 185°F depending on the variety. A temperature-controlled kettle makes this easy to get right every time.
Six green teas worth knowing
| Variety | Origin | Style | Temp | Time | Character |
|---|---|---|---|---|---|
| Sencha | Japan | Steamed | 165 to 175°F | 1 to 2 min | Grassy, slightly sweet, marine notes |
| Gyokuro | Japan | Steamed, shaded | 140 to 160°F | 2 to 3 min | Deep umami, rich, almost savory |
| Dragonwell (Longjing) | China, Hangzhou | Pan-fired | 175 to 185°F | 2 to 3 min | Nutty, sweet, buttery, smooth |
| Bi Luo Chun | China, Jiangsu | Pan-fired | 175 to 185°F | 2 to 3 min | Fruity, floral, delicate |
| Gunpowder | China, Zhejiang | Pan-fired, rolled | 175 to 185°F | 2 to 3 min | Bold, smoky, slightly earthy |
| Genmaicha | Japan | Steamed + roasted rice | 175 to 185°F | 1 to 2 min | Toasty, nutty, savory |
Sencha
The most common Japanese green tea. Thin, flat, bright green leaves. The backbone of everyday tea drinking in Japan. Use cooler water for higher-grade sencha.
Gyokuro
Grown under shade cloth for 20+ days before harvest. Shade stress causes the leaf to produce more L-theanine, which gives gyokuro its intense umami character. The coolest brewing temperature of any tea.
Dragonwell (Longjing)
Flat spear-shaped leaves. One of China’s most famous teas. High-grade Longjing comes from West Lake. Pan-firing gives it a characteristic toasty sweetness you do not get from steamed greens.
Bi Luo Chun
Tightly curled, fuzzy leaves. Grows near fruit orchards, which some say influences its fruity character. One of the most delicate Chinese greens. Easy to over-steep.
Gunpowder
Pellet-shaped leaves that open in hot water. Common base for Moroccan mint tea. More robust than most Chinese greens. Can handle slightly higher temperatures.
Genmaicha
Sencha blended with roasted brown rice. Familiar and comforting. Lower caffeine than plain sencha. The roasted rice tolerates slightly higher temperatures than most Japanese greens.
How to brew green tea
Heat water to 160 to 185°F
This is the most important step. Japanese greens like gyokuro and sencha need 140 to 175°F. Chinese greens like Longjing tolerate up to 185°F. Without a temperature kettle, bring water to a boil and let it sit for 3 to 5 minutes before pouring.
Use 2g of leaf per 8 oz of water
About 1 teaspoon. Green tea leaves are light and fluffy, so a teaspoon can vary quite a bit by weight. For consistent results with a new tea, weigh it once to calibrate your eye.
Steep 1 to 3 minutes, then pull the leaves
Gyokuro and high-grade sencha: 1 to 2 minutes. Longjing and Bi Luo Chun: 2 to 3 minutes. Remove the infuser or strain immediately when time is up. Leaving green tea leaves in hot water over-extracts every time.
Re-steep 2 to 3 times
Good loose leaf green tea gives 2 to 3 steeps. Add 30 seconds to each subsequent steep. The second steep is often sweeter and more balanced than the first.
Track every green tea session
SteepLog logs water temperature, steep time, leaf ratio, and tasting notes for every cup. Find your ideal parameters for each variety. Then repeat them exactly next time.
Or grab the free brew temperature reference.