Green Tea Styles

From steamed Japanese teas to pan-fired Chinese greens, processing shapes flavor. Kilimanjaro Mist is our only Japanese-style green—our others celebrate classic Chinese tradition.

Japanese vs Chinese Green Tea​

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Japanese and Chinese green teas come from the same plant, Camellia sinensis, but are processed very differently, resulting in distinct flavor profiles and cultural expressions. Japanese green teas are steamed shortly after harvest, preserving their vivid green color and producing a flavor that’s grassy, oceanic, and rich in umami. In contrast, Chinese green teas are typically pan-fired, giving them a gentler, nuttier taste with floral or roasted notes. While Japanese teas are often bold and full-bodied, Chinese green teas tend to be softer, smoother, and more varied due to regional craftsmanship. At Elevation Tea, Kilimanjaro Mist is our only green tea made in the Japanese style, with a clean, savory brightness. All of our other green teas are crafted using traditional Chinese methods, highlighting nuanced, toasted, or floral qualities.

Both styles offer a unique lens into the world of green tea—from Japan’s focus on ritual to China’s celebration of terroir.