All true tea—white, green, oolong, black, and puerh—comes from Camellia sinensis. What makes green tea “green” is minimal oxidation. Right after picking, artisans fix (heat) the leaves to stop oxidation, preserving a vivid color and fresh, sweet-green aromatics.
Pan-firing (China, Nepal). Leaves are tossed in a heated wok or drum. Expect gentle toastiness, sweet-corn warmth, light honey, and nutty undertones.
Steaming (Japan). Quick steam yields vivid color and savory-umami notes (spinach, nori).
Nepal’s Ilam region sits at elevation near Darjeeling. High-altitude sunlight, cool nights, and misty mornings slow leaf growth and concentrate flavor precursors. The result is a style that many tea drinkers describe as clean, floral-herbal, lightly sweet, and cooling—especially when brewed at 160–175°F (71–79°C).
Aromas: mountain wildflower, sweet hay, tender herbs
Flavors: honeyed sweetness, sweet-corn warmth, soft citrus, white-peach hints
Texture: smooth and silky; naturally low bitterness when brewed correctly
If you’re new to Nepali green tea, start with everyday-smooth styles and then explore more aromatic spring picks or structured rolled pearls (see Taste-Based Picks below).
Withering (brief). Fresh leaves rest to reduce surface moisture and build aroma precursors.
Fixing (pan-firing). Gentle heat stops oxidation. Too hot scorches; too cool risks grassy harshness.
Shaping/Rolling. Pearls, twists, or flat leaves—shape controls the release curve of flavor during infusion.
Drying. Stabilizes the leaf for clean storage and clean liquor.
Sorting. Removes stems and uneven fragments for consistent brewing.
Artisan Nepali lots are often hand-picked and hand-finished in micro-batches. Your purchase sustains smallholder families, craft knowledge, and rural livelihoods.
Shopping tip: Explore the full range first at Shop Nepal Green Teas (Collection) → then click into the flavor style that fits you best.
Tea is a beverage, not a cure—but as a daily habit it can be an excellent choice. Here’s what long-standing tea culture and modern research trends broadly support:
Antioxidant support. Green tea is rich in catechins (notably EGCG) that help counter day-to-day oxidative stress when combined with healthy lifestyle habits.
Calm, focused energy. L-theanine pairs with moderate caffeine to deliver what many describe as alert yet steady—a smoother curve than many feel from coffee.
Cardiometabolic-friendly swaps. Replacing sugar-sweetened drinks with unsweetened tea reduces added sugar intake and supports hydration—practical habits that compound over time.
Gentle digestion ritual. A warm, low-acid cup after meals is soothing for many. For specifics (timing, temperature, and stomach comfort), read: Does Green Tea Help with Digestion?
This article is informational only. If you’re pregnant, caffeine-sensitive, or on medications, consult a healthcare professional.
Caffeine (moderate). Typically less than black tea, more than most whites—but brew method matters. Cooler water and shorter steeps extract less caffeine (and fewer bitter polyphenols).
L-theanine (calming amino acid). Commonly associated with relaxed alertness; many people find green tea promotes focus without the crash.
Timing tips. Morning through early afternoon suits most people. If evening tea is your ritual, choose a lighter steep or enjoy a cold brew (details below).
For a deeper caffeine breakdown (per style, ratio, and brew), Read next: Green Tea Caffeine: mg Chart + Brew Tips
Measure by grams. Green tea is light; teaspoons vary.
Give leaves room. Use a roomy basket infuser or a glass teapot with built-in infuser so leaves unfurl.
Water quality matters. Filtered, low-mineral water prevents harshness and lets aromatics shine.
Gear pick: 14 oz Glass Teapot with Built-In Infuser → easy timing, clean pour, space for leaves to open.
| Style | Ratio | Temp | Time | Notes |
|---|---|---|---|---|
| Western | 2 g / 8 oz (240 ml) | 170–175°F | 1:15–2:00 | Start at 90s; adjust in 15s steps |
| Gongfu | 5–6 g / 100–120 ml | 170–175°F | 15–20s → +5–10s | 5–7 rounds; aroma/texture evolve |
| Cold brew | 8–10 g / 1 L | Cold | 6–8 h (fridge) | Smooth, zero bitterness |
Ratio: 2 g per 8 oz (240 ml) water (≈1 level tsp). For a 12-oz mug, use 3 g.
Temperature: 160–175°F (71–79°C) for delicate Nepali greens; up to 180°F (82°C) for sturdier rolled pearls.
Time: 1:15–2:00 minutes. Start at 90 seconds; taste every 15 seconds.
Re-steeps: 2–3 good infusions; add 15–30 seconds per round.
Ratio: 5–6 g per 100–120 ml gaiwan/teapot
Temperature: 170–175°F (77–79°C)
Steeps: 15–20 sec first; +5–10 sec each round (5–7 rounds common)
Why gongfu: Concentrates aroma and texture; lets you taste the tea evolve from floral-sweet to silky-cooling.
Curious about gongfu? See the broader brewing philosophy in : Gong Fu vs. Western Tea Brewing: Master the Art →
Ratio: 8–10 g per 1 liter (34 oz) cold, filtered water
Method: Refrigerate 6–8 hours, strain, pour over ice.
Flavor: Round, gently sweet, ultra-smooth.
Pro tip: Cold brew a mint-accented blend—Makalu Mint Green Tea Blend → for a crisp, cooling finish.
Want the deep dive with ratios, timing, and clarity tips? Read Cold Brew Green Tea: Ratios, Timing & Flavor Tips →
Bitter or drying: Lower temp 5–10°F; shorten by 15–20 sec.
Weak or flat: Add 0.5–1 g more leaf, or nudge temp up slightly (stay ≤180°F).
One-and-done tea: Swirl between steeps to “wake” leaves; add 15–20 sec next infusion.
Cloudy iced tea: Normal precipitates. For clarity, shorten fridge time slightly and use filtered water.
Green tea’s aromatics are delicate. Treat them kindly:
Store in an airtight, opaque container away from light, heat, moisture, and odors.
Keep in a cool, dry cupboard (avoid fridge/freezer—condensation risk).
For peak vibrancy, enjoy within 12–18 months of harvest. (Tea doesn’t “expire” like milk—it gradually dulls.)
For a broader perspective on freshness across tea types, see: Ultimate Guide to Nepali Tea: Types, Benefits & Brewing Tips →
Bright & Everyday-Smooth
Start here if you want a forgiving, daily mug that won’t go bitter easily.
Shop Pokhara Classic Organic Green Tea → Clean, lightly sweet; brews beautifully at 170–175°F.
Delicate Spring Aromatics
Choose this if you love florals and silky texture.
Shop Ana’s Organic First Flush Green Tea → Spring-picked tenderness with wildflower lift; brew at 170–175°F.
Floral-Sweet Pearls (Multiple Short Infusions)
For those who enjoy watching leaves unfurl and tasting an evolving cup.
Shop Half Moon Pearl Green Tea → Rounded, sweet-corn warmth, soft citrus; excellent for 2–3 infusions.
Cooling Summer Sipper (Blend)
If you want bright minty refreshment, hot or iced.
Shop Makalu Mint Green Tea Blend → Green tea with mint, fennel, eucalyptus; sublime over ice or as cold brew.
Fragrant & Comforting (Blend)
For floral lovers who prefer a gentle, balanced jasmine.
Shop June Jasmine Green Tea Blend → Brew at ~170°F so florals stay delicate, not perfumey.
Browse them all
Shop Nepal Green Teas (Collection) → Compare styles, harvests, and bundles.
Morning focus: Gentle lift with yogurt + fruit, soft-scrambled eggs, toast with almond butter.
After lunch: Cleansing finish for grain bowls, sushi, steamed fish, or grilled veg.
Afternoon reset: A calm boost for deep work or study.
Evening: If caffeine-sensitive, brew cooler and shorter—or enjoy a light : Cold Brew Green Tea: Ratios, Timing & Flavor Tips with dinner.
Myth: Green tea “should” taste sharp or bitter.
Fact: Bitterness is a brew error. Nepali greens are smooth at 160–175°F for 1:15–2:00.
Myth: Hotter water = stronger tea.
Fact: Strength comes from leaf ratio and time, not boiling water (which extracts harshness).
Myth: Only Japanese or Chinese greens are worth buying.
Fact: High-elevation Nepali green tea deliver a distinctive floral-sweet profile with graceful texture. Compare against other types in Nepal Green Tea vs. Chinese & Japanese: Unique Qualities and explore oolong next via: Oolong Tea from Nepal: Taste, Benefits & Brewing Guide.
Single-origin, never blended across countries. You taste Ilam’s terroir—altitude, cool mists, careful craft.
Smallholder partnerships. Hand-picked, hand-finished lots at fair prices sustain families and traditions.
Air-freighted freshness. Faster transport preserves delicate green-tea aromatics.
Transparency. USDA Organic status is clearly labeled where applicable (never implied when uncertified).
Learn more about origin, history, and craftsmanship in : Why Ilam Is Nepal’s Premier Tea Region and Best Tea in Nepal: Top Varieties & Where to Buy.
Classic Mug (12 oz / 355 ml)
3 g tea • 12 oz water • 170–175°F • 90 sec • 2–3 steeps
Gongfu Session (100 ml)
5 g tea • 100 ml water • 172°F • 20 sec • 6 rounds (add 5–10 sec each)
Cold Brew Pitcher (1 L / 34 oz)
10 g tea • 1 L cold filtered water • 7 hours in fridge • strain • ice
Step-by-step with visuals.
Is green tea oxidized?
Only minimally. Heat-fixing halts oxidation and preserves fresh aromatics.
How much caffeine is in green tea?
Moderate and variable. Cooler water and shorter steeps extract less caffeine and fewer bitter compounds. For a deeper explainer, see Green Tea Caffeine: mg Chart + Brew Tips.
Why does my cup taste bitter?
Water too hot or steep time too long. Aim for 160–175°F and 1:15–2:00, then adjust in 15-second steps.
Can I add lemon or honey?
Yes. If adding lemon or honey, brew at the cooler end to keep aromatics intact.
How is green tea different from oolong and white tea?
Green is fixed early (bright, fresh). Oolong is partially oxidized (floral-to-roasty). White is least processed (delicate, airy). Continue learning with: Oolong Tea from Nepal: Taste, Benefits & Brewing Guide and Beginner’s Guide to Choosing Loose Leaf Tea.
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