Green tea is a type of leaf tea. The key difference lies in the processing methods applied to the Camellia sinensis plant's leaves. "Leaf tea" is a broader term encompassing all teas made from whole, unbroken tea leaves, while green tea specifically refers to leaf tea that hasn't undergone oxidation during processing.
Here's a breakdown:
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Leaf Tea (General): This is an umbrella term for teas made from whole, carefully picked and processed tea leaves. "Leaf Tea" as a descriptor usually indicates higher quality tea compared to tea bags filled with dust or fannings (small tea particles). The level of oxidation determines the type of tea:
- Green Tea: Non-oxidized
- Black Tea: Fully Oxidized
- Oolong Tea: Partially Oxidized
- White Tea: Minimally processed
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Green Tea (Specific): Green tea is produced by quickly heating (pan-firing or steaming) freshly picked tea leaves. This process prevents oxidation, preserving the tea's green color and fresh flavor. This minimal processing results in a tea with a light body, vegetal notes, and often a slightly astringent taste. Examples include Sencha, Matcha, and Gyokuro.
Essentially, all green tea is leaf tea, but not all leaf tea is green tea. The specific processing method that prevents oxidation is what defines green tea.
