Green tea is made from tea leaves that are unoxidized during the manufacturing process. This is achieved by either tossing fresh leaves in heated woks - also called pan frying, a preferred Chinese method - or by steaming the leaves, which is a more of a Japanese tradition, in the early part of the processing. This "blanching" ensures that the enzymes in the leaf do not oxidize as it goes later through the rolling and the drying process. A good green tea calls for quality plucking and quick but precise manufacture. Depending upon the origin, green tea can taste vegetal, floral, toasted, nutty, grassy and savory.
DESCRIPTION Genmaicha is a blend of green tea with toasted brown rice. The blend was developed during the Second World War when rice was mixed... View full product details
DESCRIPTION Gyokuro is one of the highest forms of Japanese whole leaf green tea. We are proud to offer Gyokuro from a certified Organic production... View full product details
DESCRIPTION Houjicha is a bancha grade green tea (leaf and stems) that have been roasted. The tea yields a warm nutty cup with notes of... View full product details
DESCRIPTION Our Kukicha is made largely from stems and leaves of organically grown Gyokuro and Sencha. It has a mellow flavor (similar but muted form... View full product details
DESCRIPTION Our Sencha has a cool, sweet-vegetal character, with flavors that leaves you refreshed and centered. Japan started making sencha in the 18th century. The... View full product details