In my last post, I discussed black tea. Today, this post is all about green tea. I’ll take you through how green tea came into existence, how it differs from black tea, and finally, who should drink which.
As someone deeply passionate about tea, I want to keep it personal and simple, while still sharing valuable insights backed by history and science.
How Green Tea Came to Existence
The story of green tea starts thousands of years ago in ancient China. Legend says Emperor Shennong accidentally discovered tea around 2737 BCE when a few tea leaves fell into his pot of boiling water.
The pleasant aroma caught his attention, and that moment marked the beginning of tea as a beverage.
You must have heard the story many times before—about how tea was discovered when a few leaves fell into a pot of boiling water in ancient China.
But let me tell you, this isn’t just some folktale we repeat for fun. This is the real story, the true beginning of what we now call tea. And of course, you might be thinking I’m about to tell you another version of it—but no, this is where it all started.
Over centuries, tea cultivation and preparation spread across Asia, particularly to Japan, Korea and later India.
Green tea became especially important in Japanese culture, where it was refined into matcha and integrated into traditional tea ceremonies.
The key factor that made green tea distinct from other teas is no oxidation during processing.
After harvesting, green tea leaves are quickly pan-fired or steamed to prevent enzymatic oxidation. This preserves the green color, fresh aroma, and higher levels of natural antioxidants, giving it a lighter taste compared to black tea.
The processing of green tea?
If we talk about the manufacturing of green tea, it is a little different from black tea. The first step, plucking, is almost the same for both.
Usually, the tender two leaves and a bud are carefully picked by hand to ensure the best quality. The real difference begins right after the leaves are harvested.
In the case of withering, green tea often skips this stage.
The most important difference comes in the stage of oxidation. For green tea, oxidation is stopped almost immediately after plucking.
Unlike black tea, which is fully oxidized to develop its bold, malty flavor, green tea is either pan-fried or steamed. This crucial step prevents oxidation, keeps the color bright green, and preserves the raw, grassy flavor.
After frying or steaming, the leaves are spread out for cooling before further processing.
Then comes rolling. Green tea leaves are rolled more gently, the rolling and frying steps go side by side until the leaves are properly shaped. In contrast, black tea rolling is much more vigorous to break down the cell walls and accelerate oxidation.
Lastly comes the drying stage. The teas are dried to remove excess moisture and ensure stability in storage.
However, green tea is dried at lower temperatures to lock in its delicate freshness, while black tea is dried at higher temperatures to seal in its rich, oxidized character.
After drying, the tea goes through sorting and grading, where the leaves are separated according to size and quality.
In short, the key difference lies in oxidation. Green tea avoids it to maintain a light, fresh taste and bright green color, while black tea fully embraces oxidation to create its dark color and bold flavor.
Who Should Drink Green Tea?
Green tea is perfect for those who enjoy a light, fresh, and delicate flavor in their cup. Unlike the bold and malty taste of black tea, green tea has a grassy, vegetal, and sometimes slightly nutty or floral character that feels refreshing on the palate. People who prefer subtle notes rather than strong, overpowering flavors often find green tea more enjoyable.
It suits those who like a clean and crisp taste that lingers gently, rather than a deep, heavy brew. Japanese green teas bring out a more umami-rich, seaweed-like flavor, while Chinese green teas lean toward toasty and mellow notes, giving tea drinkers the chance to explore different flavor profiles within the same category.
In short, green tea is for those who appreciate subtlety, freshness, and refinement.