Green Tea

Green tea, a beverage made from the leaves of *Camellia sinensis*, originated in China thousands of years ago and has since become a global staple. Its defining characteristic is that the leaves are steamed or pan-fired to prevent oxidation, preserving a fresh, grassy flavor and high antioxidant content. The key ingredients are simply high-quality tea leaves and water, though some regional versions add flavorings or other elements. A great version of green tea is distinguished by the quality of the leaves—whole, unbroken leaves rather than dust—and precise brewing at temperatures between 160–180°F (70–80°C) to avoid bitterness. The resulting liquor should be pale green or yellow, with a clean, vegetal aroma and a smooth, slightly sweet finish.

Regional variations are vast. Chinese green teas like Longjing (Dragon Well) are pan-fired for a nutty, toasty flavor, while Japanese teas like Sencha are steamed for a grassy, oceanic taste. In Morocco, green tea is traditionally brewed with fresh mint and sugar. In Portugal, a notable example is produced by Cha Gorreana in Maia, Portogallo—Europe’s oldest tea plantation—which grows its own green tea using traditional methods; the venue was highlighted by the creator Sentieri Golosi. Other variations include matcha (powdered green tea used in Japanese tea ceremonies) and genmaicha (green tea blended with toasted brown rice). Whether enjoyed plain or as part of a local tradition, green tea’s versatility and health benefits ensure its enduring popularity worldwide.