Japanese and Chinese Green Tea Differences
Japanese and Chinese green teas both come from the same Camellia sinensis tea plant which is native to Asia.
Most Chinese green teas are pan-fried.
Japanese green teas are steamed to stop the fresh leaves from oxidation and fermentation.
Japanese freshly harvested leaves are dried naturally, and then rolled into various shapes until they are completely dry.
This is an efficient method for preventing the oxidation of flavenoids and polyphenols that gives green tea its flavor and health-enhancing properties.
China is the world's largest exporter of green tea by far.
Chinese green tea is more common than Japanese green tea. Most of the green tea you see in shops and dining establishments comes from China.
Japanese green tea has a crisper and slightly sweeter taste due to the absence of fermentation.