Green tea does not equal green tea just like no two red wines are alike. Aside from growing region, elevation, climate and harvest time, the processing after the leaves have been picked also determines the aroma and flavor in the cup.
Chinese green teas, for example, are pan-fired which sometimes add a certain smoky aroma while Japanese green teas are briefly steamed. It is the steaming of the leaves that gives them their bright green color and the green/yellow hue in the cup.
The flavor of Japanese green teas is often described as fresh grass, seaweed or spinach. Some are smooth, rich in flavor and others brisk, slightly astringent and refreshing.
Since the leaves are steamed, flavor and color is extracted more easily and therefore steeping times should be shorter. I usually start steeping my tea 1 1/2 minutes but would not recommend to go longer than three minutes. Longer steeping times makes these teas bitter. I also use slightly cooler water than the recommended 175 for Chinese green teas since it prevents the tea from becoming too astringent. 165F – 170F usually produces a delicious cup.
Paying attention to these small details is worth it if you are looking for a superb tea experience!