Green tea

Green tea is a tea made from Camellia sinensis leaves that are heated soon after picking to limit oxidation and preserve their green character.

Camellia sinensis: An evergreen shrub whose leaves and buds are used to make tea. Green, black, white, and oolong teas all come from this plant.
Matcha: A finely ground Japanese green tea powder whisked into water. Shaded leaves are processed into the powdered tea used in the Japanese tea ceremony.
Black tea: Tea made from Camellia sinensis leaves that undergo substantial oxidation before drying. Its extensive oxidation contrasts with green tea’s early enzyme inactivation.
Tea polyphenols: Plant compounds in tea that include catechins and other flavonoids. Green tea’s principal polyphenols shape its taste and attract nutrition research.
Tea processing: The steps that transform harvested tea leaves into finished tea products. Green tea’s defining choices occur during leaf processing.
Sencha: A Japanese green tea made from steamed leaves rolled into thin needles. It is a widely consumed style whose infusion reflects steaming and rolling.
Oolong tea: Tea made from partially oxidized Camellia sinensis leaves. Its intermediate oxidation places it between green and black tea.
Epigallocatechin gallate: A catechin abundant in green tea, commonly abbreviated EGCG. It is a major target of studies on green tea’s biological effects.
Steaming: A cooking method that exposes food to hot water vapor. Japanese green teas are commonly steamed to halt leaf enzymes.
Longjing tea: A pan-fired green tea from Hangzhou, China, known for flat leaves. Its shaping and firing exemplify a celebrated Chinese green-tea style.

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