Green Tea Descriptions
Although taste is a very subjective experience, the following chart lists general descriptions of appearance, taste, and aroma characteristics that will help you become more familiar with some of the most common green teas.
| Green Tea |
Origin |
Description |
| ChunMee |
China |
Light green (with a hint of golden hue) liquid with a sweet, musty taste. Also called "precious eyebrows." |
| Dragonwell |
China |
Yellowish green liquid with a sweet vegetal taste. Also called "dragon's well."
|
| Genmaicha |
Japan |
Blended with roasted and puffed brown rice. It has a roasty, toasty flavor like popcorn. Also called "popcorn tea". |
| Gunpowder |
China |
Named for the appearance of the individually rolled leaves, which resemble pellets or gunpowder. A strong-bodied green tea with hints of sweet and earthy flavors. Medium color green liquid. |
| Gyokuro |
Japan |
This is the finest tea in Japan. The leaves are a very deep green and produce a light green liquid when brewed. A sweet taste with hints of the sea. |
| Hojicha |
Japan |
Made from toasted green tea leaves, it produces and amber or light brown liquid. Hojicha has the most body for a green tea, with a taste reminiscent of almost burnt toast. |
| Hyson |
China |
Small, slightly curled green/gray leaves. An earthy, medium-bodied tea. |
| Matcha |
Japan |
Thick, frothy, bitter, bright green. Used in traditional Japanese tea ceremonies. |
| Pi Lo Chun |
China |
Also called "green snail spring" or "astounding fragrance." Small leaves curled like snail shells. Tea has a pronounced sweet flavor and aroma. |
| Sencha |
Japan |
Fresh taste, pale green, relaxing afternoon tea, with a hint-of-the-sea taste. A very common (everyday) tea in Japan that comes in a variety of qualities. The best are saved only for special occasions. |
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