Green tea leaves — unoxidized tea (Camellia sinensis) preserving chlorophyll. Pan-fired (Chinese longjing) or steamed (Japanese sencha); fresh grassy flavor.
Where it comes from
Green tea — leaves steamed or pan-fired to halt oxidation — has been drunk in China for over a thousand years and is central to the tea cultures of China, Japan and beyond.
In the kitchen
Brewed as a drink, ground to matcha for sweets, or even eaten as a salad (Burmese lahpet).
