Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just-about-right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time-temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented-like flavor increased, but cut grass and floral flavor decreased with the lower-graded tea leaf. Samples infused at 60C-3 min were sweeter but less bitter than samples at 80C-1 min.