Green tea is celebrated for its numerous health benefits and is grown worldwide, with Japan and China being the most renowned producers. The flavor of green tea is largely influenced by its processing methods. To preserve its freshness, oxidation is halted through a fixing process. In Japan, green tea is typically steamed, while in China, it is often pan-fried, leading to distinct flavor profiles.

One notable type of Japanese green tea is matcha, which is finely stone-ground and used in the traditional Japanese tea ceremony known as Cha-No-Yu. Before World War II, Japanese green tea was the most widely consumed tea in the United States.

Green tea offers a wide range of flavor characteristics, generally light, refreshing, and varied based on the method of processing and region of production.