Green Tea: Fresh, Light and Full of Character

What makes green tea green?

Green tea is made from Camellia sinensis leaves that are heated soon after picking to stop oxidation. This locks in their fresh colour and bright, vegetal flavour, which is why green tea tastes so different from oxidised black tea.

Within the green family you'll find a wonderful range, from grassy Japanese sencha to nutty pan-fired Chinese styles. Each one offers its own take on that lively, leafy character.

Why so many people reach for green tea

Green tea is naturally rich in plant compounds called catechins and contains a modest amount of caffeine alongside an amino acid called L-theanine. Many people find this combination gives a calm, focused kind of alertness without the jitters of coffee.

It has been traditionally enjoyed for centuries as a refreshing daily drink. While it isn't a cure for anything, it's a lovely low-kilojoule way to stay hydrated and take a mindful pause.

How to brew green tea without bitterness

The biggest secret is water temperature. Boiling water can scorch delicate green leaves and make them bitter, so let the kettle cool to around 70 to 80 degrees before pouring.

Steep for just one to two minutes and taste as you go. A quality loose-leaf green can often be brewed two or three times, with each infusion revealing a slightly different layer of flavour.

Frequently asked questions

How much caffeine is in green tea?

Green tea typically contains around a third to a half of the caffeine in a cup of coffee, though the exact amount varies with the leaf and how long you steep it.

Why does my green tea taste bitter?

Bitterness usually comes from water that is too hot or steeping for too long. Use water around 70 to 80 degrees and steep for one to two minutes.

When is the best time to drink green tea?

Many people enjoy green tea in the morning or early afternoon for a gentle lift, and prefer to avoid it late at night because of its caffeine.

Can you re-steep green tea leaves?

Yes. Good loose-leaf green tea can usually be brewed two or three times, with each steep offering a slightly different flavour.