Green Tea 1 article

Minimal oxidation keeps green tea closer to the fresh-leaf character of Camellia sinensis, with steaming or pan-firing used soon after harvest. Sencha, gunpowder and matcha are recognizable styles, with flavors that can range from grassy and vegetal to toasted or more concentrated. It is served hot or iced and naturally contains caffeine along with tea polyphenols such as catechins. Matcha differs from brewed leaf tea because the powdered leaf is consumed rather than strained away, while both remain within the broader green-tea category.