History

The oldest known physical remains of tea in the world was discovered in a tomb in Xi’an China in 2016.These leaves were radiocarbon-dated to around 210 BCE, during the Han Dynasty.While these early teas were likely more herbal or medicinal in use, the refined process of making green tea as we know it today began to develop during the Tang Dynasty (618–907 CE). It was during this period that tea drinking became widespread and more ceremonial.

Green tea is the oldest type of tea in the world, being the main type that was produced for most of its history. This is meant to be the freshest version of the tea leaf, resulting in some form of green tea being made almost everywhere tea is harvested.

Craftsmanship

Among all teas made from Camellia sinensis, green tea undergoes the least oxidation. This gentle processing helps preserve its vibrant green color, subtle taste, and higher antioxidant content. To stop oxidation, tea leaves are quickly heated soon after harvesting, a step that defines the core difference between Japanese and Chinese green tea styles. 

In China, artisans typically pan-fire the leaves in large woks. This method brings out nutty, toasty notes and gives the tea a smoother, often more mellow profile. Famous varieties like Longjing (Dragon Well) are made this way, showcasing craftsmanship passed down through generations. 

In Japan, green tea is most commonly steam-processed, locking in a brighter green hue and yielding a vegetal, umami-rich flavor. This method creates iconic teas like Sencha and Gyokuro, prized for their fresh, oceanic depth and clean finish.