Green tea comes from the same plant as black tea (Camellia sinensis), but it does not undergo oxidation during manufacturing, as black tea does. To prevent oxidation, the fresh tea leaves are first steam heated in the factory. This is unlike the withering process used for black tea. Ceylon green tea from Sri Lanka follows grade nomenclature similar to that for Chinese green tea. The three basic types are Chunmee (CH), Gun Powder (GP), and Young Hyson (YH).
To steep green tea, use six ounces of water and one to two teaspoons of tea, depending on the grade. Steep for a short time, from one and a half to two minutes. Be sure to use water that has cooled from boiling. Its temperature should be from 170 to 180 degrees F (77 to 82 degrees C). This will ensure that the tea does not become bitter and retains its original sweetness.