The beverage green tea is a "true" tea (i.e., Camellia sinensis) that has undergone minimal oxidation during processing.

Green tea is popular in China, Korea, Uzbekistan, Kyrgyzstan, Kazakhstan, Japan, Pakistan, Taiwan, Hong Kong, Morocco, and the Middle East. Recently, it has become more widespread in the West, where traditionally black tea is consumed.

History

There is archaeological evidence that that tea has been consumed for almost 5000 years, with China being first country to cultivate it. Green tea has been used as traditional medicine in areas such as India, China, Korea, Japan and Thailand to help everything from controlling bleeding and helping heal wounds to regulating body temperature, blood sugar and promoting digestion.

The Zen priest Eisai's Book of Tea, written in 1191, details how drinking green tea can have a benificial effect on the zang fu organs (heart, lungs, liver, spleen and kidneys), especially the heart. The book discusses tea's medicinal qualities, including reducing the effects of alcohol, acting as a stimulant, curing blotchiness, quenching thirst, eliminating indigestion, curing beriberi disease, preventing fatigue, and improving urinary and brain function. The first section also details the shapes of tea plants, tea flowers, and tea leaves, and discusses how to grow tea plants and process tea leaves. In Part Two, the book discusses the specific prescriptions and techniques required for treating individual physical ailments.

Brewing

Generally, 0.08 ounces of tea per 6 ounces of water, or about one teaspoon of green tea per cup, should be used. Green teas should be prepared with 180°F to 190°F (82°C to 88°C) water and steeped 2 to 3 minutes.

Zhejiang Province

Zhejiang is home to the most famous of all teas, Xi Hu Longjing, as well as many other high-quality green teas.

• Longjing - The most well-known of famous Chinese teas from Hangzhou, its name in Chinese means dragon well. It is pan-fried and has a distinctive flat appearance.
• Hui Ming - Named after a temple in Zhejiang.
• Long Ding - A tea from Kaihua County known as Dragon Mountain.
• Hua Ding - A tea from Tiantai County and named after a peak in the Tiantai mountain range.
• Qing Ding - A tea from Tian Mu, also known as Green Top.
• Gunpowder - A popular tea also known as zhuchá. It originated in Zhejiang but is now grown elsewhere in China.

Jiangsu Province

• Bi Luo Chun- A Chinese famous tea also known as Green Snail Spring, from Dong Ting.
• Rain Flower - A tea from Nanjing.

Shui Xi Cui Bo

• Yu Lu - A steamed tea known as Gyokuro (Jade Dew) made in the Japanese style.
  

Henan Province

• Xin Yang Mao Jian - A Chinese famous tea also known as Green Tip.

Jiangxi Province

• Chun Mee - Name means "precious eyebrows"; from Jiangxi, it is now grown elsewhere.
• Gou Gu Nao - A well-known tea within China and recipient of numerous national awards.
• Yun Wu - A tea also known as Cloud and Mist.

Anhui Province is home to three Chinese famous teas.

• Da Fang - A tea from Mount Huangshan also known as Big Square.
• Huangshan Mao Feng - A Chinese famous tea from Mount Huangshan.
• Lu An Guapian - A Chinese famous tea also known as Melon Seed.
• Hou Kui - A Chinese famous tea also known as Monkey tea.
• Tun Lu - A tea from Tunxi District.
• Huo Qing - A tea from Jing County, also known as Fire Green.
• Hyson - A medium-quality tea from many provinces, an early-harvested tea.

Japanese Teas

• Gyokuro (Jade Dew) - Selected from a grade of green tea known as Ten-cha (heaven tea), Gyokuro's name refers to the pale green color of the tea after steeping. The leaves are grown in shade before harvest, a technique that alters the flavor.
• Matcha (rubbed tea) - A high-quality powdered green tea used primarily in the tea ceremony. Matcha is also a popular flavour of ice cream and other sweets in Japan.
• Sencha (broiled tea) - A common green tea in Japan made from leaves exposed directly to sunlight.
• Genmaicha (Brown-Rice tea) - maicha and roasted genmai (brown rice) blend.
• Kabusecha (covered tea) - kabusecha is sencha tea, the leaves of which have grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha.
• Bancha (common tea) - Sencha harvested as a second-flush tea between summer and autumn. The leaves are larger than Sencha and the flavour is less full.
• Hōjicha (pan fried tea) - A roasted green tea.
• Kukicha (stalk tea) - A tea made from stalks, produced by harvesting one bud and three leaves.
• Tamaryokucha - A tea that has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries.