From bright and sweet to rich and complex, green teas are as varied as the different regions from which they come. Their common characteristic, one that distinguishes a green tea from an oolong or black tea, is that the leaves do not undergo any form of enzymatic oxidation. A green tea is just a shade away from a living tea leaf.

The most sought after green teas are harvested in the early spring, when the tender leaves produce a liquor that is light and sweet. Green teas harvested in the later months are stronger and more assertive.