Green tea or Lü cha, 绿茶, is the oldest and largest category of Chinese tea. This tea is characterized by a high amount of nutrients and a pure grass-floral flavour, preserved thanks to nuances in the way it is processed.
Green tea includes famous, “imperial” varieties with a long history, which themselves come in various price and quality classes, depending on the exact place of origin and nuances in the harvesting and production process. These varieties in turn have been imitated, in some cases quite successfully. And finally, new green teas have been developed over the 20th century.
Green tea is often drunk for its beneficial health properties and its invigorating effect, but also for the flavour. Some varieties have a more umami and creamy flavour, others are characterized more by sweetness, with or without a sour accent. Green tea is typically brewed at around 80°C, which may take some practice and fine-tuning to personal taste: too cold, and the flavour doesn't develop; too hot, and astringency starts dominating instead.
