# Green tea

> Heat that locks in freshness

Right after picking, the leaf is heated to stop oxidation. Chinese greens are pan-fired (toasty notes, as in Long Jing); Japanese greens are steamed (grassy, marine notes, as in Sencha). Boiling water is the most common mistake: it scorches and turns bitter.

## At a glance

- Water: 70–80 °C
- Steep: 2–3 min
- Amount: 2.5 g / 200 ml
- Caffeine: 20–45 mg per 200 ml cup
- Flavour: Grass, chestnut, seaweed, vegetal
- Origin: China and Japan
- Best time: Morning to early afternoon

Tip: Boiled it? Wait 3–4 minutes with the lid off before pouring.

## Frequently asked questions

### How do you make green tea properly?

Use 2 to 3 g of leaf per 200 ml of water between 70 and 80 °C, never boiling, and steep 2 to 3 minutes. Remove the leaves on time. Done right, green tea is sweet and vegetal; bitterness almost always means water that is too hot.

### What is the difference between green and black tea?

They come from the same plant. For green tea the leaf is heated right after picking to stop oxidation, keeping a vegetal taste and pale colour. For black tea the leaf oxidises fully, gaining malty, fruity notes, a dark colour and a little more caffeine.

## Want to go deeper?

[The Tea Atlas](https://botanora.cdev.com.br/en/shop/atlas-do-cha): The six styles of Camellia sinensis, leaf to cup.

Fonte: https://botanora.cdev.com.br/en/guide/verde