Green tea is produced by heating tea leaves before oxidation occurs. Leaves may be heated by sun-drying, baking, roasting, frying, or steaming. The liqueur is green or yellow with nutty or vegetal tastes.
In general, Chinese green teas should be steeped with water around 170 -180° F (77-80° C) for less than 3 minutes, but the specific temperatures and timing will vary depending upon type and personal tastes. Japanese green teas should be steeped between 150 -170° F (66-77° C), except for teas with roasted stems and toasted rice, which can be steeped at boiling.