The main difference lies in how the teas are processed. Japanese green teas are steamed, producing a dark green, grassy, slightly savory brew that steeps very quickly. Chinese green teas, in contrast, are produced in a variety of ways. A few are steamed, a few are baked, and most are tossed in a device resembling a very large wok. This produces a fresh, fragrant, lighter colored brew with slightly less astringency.