Green Tea is picked and then quickly dried, either pan-fried, steamed or fired in an oven. The goodness of the leaf is sealed inside. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea. Green tea has a short life span - it doesn't stay fresh long. Given the high levels of polyphenols, it is believed to have the greatest amount of health benefits. Green tea leaves are not oxidized and thus have less caffeine than other types of tea.
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Jasmine and roses give this tea a memorable fragrance and a lingering finish.
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Fine, hand-flattened leaves with a clear, sweet, yellow brew. A favorite tea in China.
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Toasted rice kernels are blended with tea leaves to produce a sweet, nutty brew.
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This fine tea from Anhui province has a floral fragrance and a multi-faceted finish, almost like an oolong.
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Long, pointed buds are unopened and golden in color. A delicate, light liquor with slightly sweet notes.
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Only the bud and single unfolded leaf are picked for this tea which yields a clear apricot-colored brew with a mellow taste.
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Special skill is required to roll these green leaves into tiny pellets. A strong, dark-green tea with a notable fragrance and high in fluoride.
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Japan’s most exalted of teas. The shiny, deep-emerald pine needle-shaped leaves produce a crystalline green brew with a smooth vegetal taste and softly perfumed nose.
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An aromatic, full flavored roasted tea, like a robust oolong without any bitter taste.
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Silver-tip buds are hand-rolled with green leaves into pearl-size balls. Harvested in spring to produce a full-bodied, lightly scented brew.
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Green leaves are hand-tied into plum-size balls that “blossom” when brewed. Heavily scented yet produces a mild, light brew.
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Hand-picked from the first crop in Hatsukura, the famous district for this variety of tea. A light, grassy brew of exceptional quality.
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