Green tea was for long unique to China and Japan, but green teas are now spreading all over the world. Sencha, Longjing, Gyokuro and Matcha are names that will soon have the same ring of familiarity in the West as Ceylon, Darjeeling and Earl Grey. Even powdered tea, which was big in China a thousand years ago, and which has a part to play in traditional Japanese tea ceremonies, is starting to spread as a delicate and healthy beverage in trendy cafés and restaurants. Due to its taste and freshness, green tea is an unbelievably versatile drink.
Green tea of high quality often has a fresh, verdant flavour. The leaves can be used at least two to three times. Just pour on new water, although the time taken to brew can get a bit longer. The teas presented here are classified by country.