Green Tea

Green Tea, after being picked, is fried, steamed, or fired in a process known as Shā Qīng (杀青, lit. "kill-green") where the heat is used to destroy the enzymes responisble for allowing oxidation to occur. The tea will therefore keep its bright, fresh, green color perpetually.

Green teas have very easily released tannins, and if boiling water is used on them, they will often become very bitter. Use lower temperature water when brewing green teas, around 180°F/82°C. (If you don't have a temperature-controlled kettle, send the water to boiling and either leave the kettle with the lid open for about 5 minutes, or transfer the water to a room-temperature vessel and stir for about a minute.