When you hear the word “green tea,” you might picture a bright green drink. But when you brew it, the liquid often appears yellow or golden. This surprises many first-time tea drinkers, yet there are clear reasons behind it.

1. The Science Behind the Color

Green tea leaves contain chlorophyll, catechins, theanine, and flavonoids. While the leaves are green due to chlorophyll, the brewing process extracts primarily catechins and amino acids. These components reflect light in a way that gives the tea a yellow to golden hue rather than a pure green.

2. Different Types of Green Tea

• Sencha – light yellow to yellow‑green
• Gyokuro – deeper green due to shade‑growing and higher chlorophyll
• Matcha – bright green because you consume the whole powdered leaf
• Hojicha – brownish from the roasting process

3. Influence of the Teacup

Color perception changes with the vessel. In a white porcelain cup, tea often looks more yellow. In celadon or clear glassware, it can appear greener. Background and lighting affect what you see as much as the tea itself.

4. A Cultural Note: Green or Blue?

In Japanese, the historical boundary between “green” and “blue” is looser than in English. That’s why expressions like “blue traffic light” (ao shingō) exist. The term “green tea” describes the leaves—not the liquid—so the brewed cup naturally appears yellow to golden.

🌱 Conclusion

Green tea is called “green” because of the leaves, but the beautiful cup you enjoy is usually yellow to golden. This natural variation reflects the tea’s variety, cultivation, and history—part of the charm of Japanese tea.