Green tea (Lu cha)

Green tea is a non-oxidized tea that is characterized by its bright green color and fresh herbaceous notes. It is produced with the tea leaves of the evergreen tea shrub (Camellia sinensis) that are involved in a process known as kill green—in which the leaves are heated (by steaming or pan-frying) to stop oxidation.

Nowadays, several varieties of green tea are available. They may differ in cultivation, harvesting, origin, and the technique used in their production. Green tea is also commonly flavored or used in blends. Because of the large number of available varieties, the final flavor profile of green tea can differ, but it typically has fresh, vegetal, grassy, and floral nuances.

It is suggested that green tea originated approximately 3000 years ago in China. The leaves were probably first chewed or used as medicine before the main techniques of tea production were introduced. In the 12th century, green tea was brought to Japan by Japanese monks who studied Buddhism in China.

The tea was primarily used in traditional ceremonies and went to become a quintessential part of Japanese culture and everyday life. Although it may depend on the exact variety, green tea usually pairs well with light seafood or chicken dishes, vegetables, rice, or desserts.