What makes it green tea?
Green tea is made from Camellia sinensis leaves. Heating early in processing limits enzymatic oxidation. Different producers use different heating and shaping methods; “green tea” does not mean one leaf shape or one fixed taste.
Individual English guides cover Longjing, Biluochun and Huangshan Maofeng. The Longjing guide distinguishes the wider name from a specific West Lake origin claim.
Read the packet
| Look for | Why it helps |
|---|---|
| The exact tea name | Start with the named tea, not just “Chinese green tea” |
| Claimed origin and production information | Keep the growing area separate from a seller’s grade |
| Loose leaves, a bag or a blend | Use directions for the product you actually have |
| Storage and preparation directions | Keep the supplier’s conditions together |
A green tea base can also be scented with flowers. If your packet says jasmine, use the jasmine tea guide, which starts by checking the base tea.
Choose your next cup
More named guides: Taiping Houkui, Lu’an Guapian, Anji Bai Cha, Xinyang Maojian, Mengding Ganlu, Duyun Maojian. Each keeps its own glass method and storage conditions.
Open Longjing for its glass method and storage conditions. If you use a removable basket, first read brewing without a gaiwan. Do not carry a glass taste-check time into a high-leaf gaiwan recipe.
Common question
Does every green tea need the same temperature?
This page does not prescribe one recipe for the whole category. Use the packet’s complete method or a guide that matches the tea form, vessel, tea amount and water amount. Change one thing at a time if the first cup is too strong.
About this overview
Overview checked 16 October 2026. This page explains category names and reading choices; it does not assess a particular packet or report a TeaPlain brewing test. Individual English guides below have their own editorial notes and preparation conditions.
