GREEN TEA
What is Green Tea?
Green tea is celebrated worldwide for its fresh, vibrant, and vegetal character. The secret to its bright personality lies in what doesn't happen during its creation: oxidation. Immediately after harvesting, the tea leaves are heated—either through steaming or pan-firing—to prevent natural enzymes from reacting with oxygen. This crucial step, known as "fixing," preserves the leaves' natural green color, delicate flavors, and rich antioxidants.
The Diversity of Green Tea: Steamed, Pan-Fired & Roasted
The world of single-origin green tea offers an incredible spectrum of flavor profiles depending on origin, terroir, and crafting technique:
- Steamed Green Teas: Gently steamed shortly after picking to lock in vibrant, sweet, and oceanic notes of umami.
- Pan-Fired Green Teas: Heated in hot wok-style pans or drums, producing smooth, floral, toasted, or sweet grassy profiles.
- Roasted Green Teas (Hojicha): Crafted by roasting leaves over high heat after initial processing, transforming the flavor into a comforting, nutty, and soothing brew.
Single-Origin Terroir & Musical Pairings
At Prelude Tea, we curate single-origin green teas from small, dedicated farms and craft producers. Each micro-batch in our collection is paired with an original piano composition designed to complement its specific flavor profile, aroma, and mouthfeel—transforming a simple cup of tea into an immersive sensory ritual.
Does Green Tea Contain Caffeine?
Yes, all genuine green teas naturally contain caffeine derived from the Camellia sinensis plant. However, green tea is unique because its caffeine is balanced by L-theanine, an amino acid that promotes calm, focused energy without the jittery spike. Caffeine levels vary by harvest season, leaf maturity, and processing—for example, high-heat roasted teas like Hojicha carry significantly lower caffeine levels, making them ideal for evening relaxation.
How to Steep Single-Origin Green Tea
Because green tea leaves are unoxidized, water temperature plays a major role in flavor extraction. Delicate steamed and early-spring pan-fired teas thrive with slightly cooled water (60°C–80°C) to highlight sweetness and prevent bitterness. Robust or roasted green teas can handle higher heat (85°C–100°C) to fully release their warm, toasted aromas. For traditional preparation, enjoy brewing in a handcrafted Kyusu teapot, or visit our full Tea Brewing Guide for exact leaf-to-water ratios.