Green Teas are non-oxidized teas.  Since it is critical that green teas remain green no oxidation must occur—this is accomplished by applying heat.  After slightly withering the tea leaves, oxidation is stopped by either pan-firing (China) or steaming (Japan) the leaves.  Green teas generally have a subtle, delicate flavor and often have a vegetal taste. 

Brew water to 160-180 degrees (water will have tiny bubbles the size of a pinhead that just begin to rise to surface with gentle steam vapor to water bubbles the size of crab eyes with vertical streams of steam rising upward) and steep for approximately 1-3 minutes.