Your Guide to Choosing and Making Green Tea
Turn over a new leaf by trying one of our picks.
Green tea is actually ancient, of course. But it works like modern medicine for your body-and that self-care routine. It's packed with catechins (otherwise known as antioxidants) that boost your immunity while helping to lower cholesterol and blood pressure. And it runs the gamut of nuanced flavors, from citrusy to smoky, so there's a smooth sip just for you. Here, three types of green tea everyone should know about.
Meet Your Matcha
This wellness bigwig gets its vibrant emerald hue and grassy, umami finish from a special growing method, in which plants are shaded during the last weeks, says Zach Mangan of NYC tea shop Kettl. Whisking hot water or milk into the ground leaves makes it the highest in caffeine; a cup contains a little less than an espresso's worth. We love Matchaful Hikari Single Origin Ceremonial Matcha.
Steep Some Sencha
Made by steaming the tea leaves soon after harvest, this type varies by region. Generally, southern ones (from the island of Kyushu) are fuller and sweeter than the light, vegetal kinds produced farther north (near Kyoto). Our team likes the refreshingly bright Eden Foods Organic Sencha.
These leaves are steamed like sencha, then roasted. Their toasted-caramel notes add depth and make this pour a hit with coffee lovers looking for a brew with less caffeine. Try our current favorite, Yamamoto-Yama Hōjicha Roasted Green Tea.
How to Brew Green Tea
Bring water to a boil and let it cool slightly before adding leaves for the directed amount of time. To enjoy it on the rocks, steep tea in cold water in the fridge overnight, then strain and serve over ice.