All true teas contain caffeine, but the caffeine found in green tea is deemed to be gentler than that obtained from coffee. The average cup of green tea contains between 8 and 20 mg of caffeine (black tea contains twice the amount; a cup of drip coffee has between 90 and 150 mg; and soda has between 40 to 54 mg.) Green tea offers the best of both worlds when it comes to caffeine; enough to promote alertness and mental clarity, aid in digestion and metabolism, and enhance the senses of smell and taste; but not enough to trigger nervousness or discomfort. An obvious benefit of Japanese green tea is that it is a calorie and preservative-free, Vitamin C-rich, all natural beverage that helps to maintain fluid balance in our bodies and spiritual balance in our lives.

Most varieties of tea are derived from the same plant, the Camellia Sinensis. What separates green teas from others, such as oolongs and blacks, is the amount of fermentation (oxidation) they experience. For green teas, oxidation is halted by heat treating soon after the leaves are freshly picked. In Japan, this is almost exclusively done by gentle steaming, whereas other countries may widely use pan roasting. Tea leaves allowed to partially or fully ferment become oolong or black teas, respectively. Japanese green tea is well known for its delicate, refined, and natural taste that results from the unique processing traditions and techniques that have evolved over the centuries.