Tea Types
Unoxidised tea — fresh, vegetal, the world's most varied tea family.
Defined by the kill-green step that halts oxidation. Chinese green teas (Longjing, Bi Luo Chun, Gunpowder) are pan-fired and toasty. Japanese greens (sencha, gyokuro, matcha) are steamed and savoury. Two halves of one family.
Related terms
Heating leaves to halt oxidation — the defining moment of green tea processing.
Japan's most-consumed tea — needle-shaped, vivid green, briskly grassy and umami.
China's most famous green tea — flat, jade-coloured leaves with chestnut and toasted-bean aromas.
From the Journal
Three of Japan's most famous green teas come from the same plant. The differences are everything — and once you know them, you'll never confuse them again.
by Sameera
An hour south of Kyoto, a riverbank town has been growing the world's finest matcha for 800 years. A field report.
by Sameera
From bamboo whisks to water temperature — everything you need to know to make café-quality matcha at home.
by Sameera
The Tea List dispatch
Slow reading for slow drinkers. No spam, unsubscribe in a single click.
