Green Tea — Japan and China's Living Tradition

Tea cultivation in China dates to the Tang Dynasty (618–907 CE), with Lu Yu's Chájīng (Classic of Tea, 780 CE) as the first comprehensive text. Green tea was the dominant form until the Ming Dynasty (1368–1644) when loose-leaf steeping replaced compressed tea cakes. Japan received tea cultivation knowledge from Tang Dynasty China in the 9th century via Buddhist monks. Japan's steaming tradition developed independently from China's pan-firing tradition, producing two distinct green tea cultures that persist to this day.

Green tea is the world's most consumed tea variety outside of black tea — produced from Camellia sinensis leaves that are harvested and immediately heat-treated to prevent oxidation, preserving the leaf's natural green colour, grassy-vegetal flavours, and high catechin antioxidant content. The fundamental distinction between Japanese and Chinese green tea lies in the heat-treatment method: Japanese green teas are typically steamed (producing marine, umami, grassy notes — as in Sencha and Gyokuro), while Chinese green teas are pan-fired in a wok (producing nutty, toasty, slightly smoky notes — as in Longjing and Biluochun). Green tea contains L-theanine, an amino acid that modulates caffeine's effect, producing focused calm rather than the jittery stimulation of coffee. The most famous varieties — Japan's Gyokuro, Sencha, and Kabusecha; China's Dragon Well (Longjing), Biluochun, and Xinyang Maojian — each express distinct terroir through growing altitude, shading, varietal, and picking season.

FOOD PAIRING: Japanese Sencha pairs with sashimi, lightly seasoned rice dishes, and vegetable tempura — the green tea's umami amplifies umami in the food while its grassy freshness cuts through fish oil. Chinese Longjing pairs with dim sum, steamed dumplings, and delicate chicken dishes. From the Provenance 1000, pair with cucumber and cream cheese sandwiches, steamed sea bass, or matcha shortbread. Cold-brewed Gyokuro pairs remarkably with fresh oysters.

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Boiling water (100°C) extracts excess tannins and catechins, masking delicate character with bitter astringency — the tea's essence is lost.