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Green tea is a "true" tea, meaning it is made solely with the leaves of Camellia sinensis, that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown that can differ substantially due to variable growing conditions, processing and harvesting time. Over the last few decades green tea has begun to be subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of heart disease and developing certain types of cancer

Generally, 2.25 grams of tea per 6 ounces of water, or about one teaspoon of green tea per cup, should be used. With very high quality teas like gyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.

Green tea brewing time and temperature varies with individual teas. The hottest brewing temperatures are 180°F to 190°F (82°C to 88°C) water and the longest steeping times 2 to 3 minutes. The coolest brewing temperatures are 140°F to 150°F (60°C to 66°C) and the shortest times about 30 seconds. In general, lower quality green teas are steeped hotter and longer, while higher quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew. High quality green teas can and usually are steeped multiple times; 2 or 3 steepings is typical.