Green tea, derived from the Camellia sinensis plant, is known for its delicate processing method which helps preserve its natural appearance and antioxidants. Unlike black or oolong teas, green tea leaves are not fermented; they are instead quickly heated—by pan firing or steaming—and dried to prevent too much oxidation, which results in a greener, fresher leaf.
The scent profile of green tea is notably fresh, grassy, and slightly floral. It often carries subtle undertones that can range from steamed vegetable (like spinach or bok choy) to sweet nuttiness. Some green teas might also exhibit hints of seaweed or a mild, brothy umami quality, reflecting the natural compounds within the leaves, including catechins and amino acids. The fragrance of green tea can be light and uplifting with a clean finish, making green tea both revitalizing and soothing in character. The specific aroma can vary widely depending on the exact variety of green tea, its growing conditions, and the precision of its processing, offering an exquisite spectrum of delicate flavors and scents.