Green Tea Varieties

The clonal cultivars that now dominate commercial green tea production, why they were bred, and what changes in the cup compared with the older qunti populations.

What wild and old-bush actually mean for green tea, why the concept sits less comfortably here than it does for pu-erh, and where the genuine wild teas are still produced.

The dozen or so green teas that carry regional reputation, what they taste like, and where the GI boundary defines the authentic lot.

The green teas that can be traced back in writing for hundreds of years, what makes them historical rather than merely old, and where the marketing starts to outrun the record.

How green tea gets its name: place, shape and story encoded in the label, and what the name does not tell you.