Green Tea (Whole Leaf)

A standard 8-ounce cup of brewed whole leaf green tea contains roughly 25 to 35 milligrams of caffeine. This provides a much milder, sustained energy lift compared to coffee, largely due to the presence of the calming amino acid L-theanine.

You should never brew whole leaf green tea with actively boiling water, as temperatures above 175°F (80°C) will scorch the delicate leaves. The ideal brewing temperature is between 160°F and 170°F (70-76°C) to properly extract the sweet flavors without harsh bitterness.

Yes, high-quality whole leaf green teas, especially tightly rolled varieties like Gunpowder green tea, can easily be steeped two or three times. Many tea enthusiasts actually prefer the flavor of the second or third infusion, as it tends to be smoother and less astringent.

When you drink whole leaf green tea, you steep the leaves in water and then remove them, whereas matcha is made from finely stone-ground leaves that you consume entirely. Because you consume the whole leaf, matcha generally delivers a much higher concentration of EGCG catechins.