Green tea

In green tea oxidation is halted by heating the leaves early, for example by steaming (typical for Japan) or pan-firing (typical for China). The leaves thus keep their green colour and their fresh, often grassy or vegetal taste.

Green tea is usually infused with water below boiling point, often at about 70 to 80 degrees, and steeps only briefly. Water that is too hot or too long a steeping time makes it slightly bitter and astringent.