What Sets Green Tea Apart
Green tea comes from the same plant as black tea and masala cha — Camellia sinensis — but it's processed very differently. Where black tea leaves are fully oxidised (which darkens them and deepens the flavour), green tea leaves are steamed or pan-fired almost immediately after picking, which locks in their green colour, light flavour, and a much higher concentration of natural antioxidants called catechins.
Why It's Become So Popular
Over the last decade, green tea has become the go-to drink for anyone trying to eat and drink a little healthier, without giving up the ritual of a warm cup altogether. It has far less caffeine than coffee, no milk or sugar required, and a light, slightly grassy flavour that pairs well with a splash of lemon or honey.
Health Benefits
- Rich in catechins, a powerful group of antioxidants
- May support a healthy metabolism and weight management
- Contains L-theanine, which promotes calm, focused alertness
- Lower caffeine content than coffee or strong black tea
- Often linked to better heart and skin health with regular use
A cup of green tea in the morning is less about the caffeine and more about the calm, focused start it gives the day.
How To Brew It Right
Green tea is far more delicate than masala cha — boiling water will scald the leaves and turn the tea bitter. Let the water cool slightly after boiling (around 80°C is ideal) before steeping the leaves for just 2 to 3 minutes. No milk, minimal sugar, and it's ready.