China tends to produce pan-fired green teas, whereas Japan tends to produce steamed varieties, although there are exceptions to both these rules, like kamairicha. Virtually every region that produces tea produces some green tea, although outside of southeast Asia, green tea constitutes only a small but increasing portion of total production.

Flavor and aroma

Because of its diversity, the flavor and aroma of green teas are difficult to describe in general terms. Many green teas have a more vegetal aroma, with grassy or herbaceous tones. Some of the pan-fired green teas have a smoky aroma, and some steamed teas have an aroma suggestive of seaweed.

Brewing green tea: water temperature

In contrast to black tea, which usually tastes best when brewed with boiling water, many green teas taste best when brewed with water substantially below the boiling point, ranging from 160-180F (71-82C). Our pages about brewing temperature for tea and brewing tea go into more depth on this topic.

Caffeine content of green tea

Many websites and other sources claim that green tea has less caffeine than black tea. This is not necessarily true; the caffeine content of teas varies widely both between different types of green tea and between different types of black tea. Both green and black tea can be higher or lower in caffeine.

Other green "tea", herbal teas processed similarly to green tea

The processes involved in the production of green tea have also recently been extended to herbal teas--teas made out of plants other than the tea plant. Examples are green rooibos and honeybush. Green yerba maté, however, is not produced similarly to green tea--that term refers simply to the unroasted form.

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