Green tea is made from Camellia sinensis leaves that have not undergone the same withering and oxidation applied when processing Camellia sinensis into oolong tea and black tea. Green tea originated in China, but its production has spread to many countries in Asia.
Green teas are not oxidized. Pan fired greens undergo three treatments: roasting, rolling and firing. Roasting kills off the enzymes responsible for oxidation and involves heating the leaf to around 100 C, at which point the leaves become soft and flexible, ready for rolling. The leaf may be rolled into various shapes: sticks, balls, twists, or into the form of a leaf (such as Longjing). Depending on the crop quality, leaf can be hot or cold when rolled. Japan greens are manufactured differently, by steaming rather than pan firing. Green tea is an excellent thirst-quencher and can be drunk throughout the day. Nearly all green teas come from China and Japan.
Matcha (抹茶), is finely ground powder of specially grown and processed green tea. It is special in two aspects of farming and processing: The green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing.