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 loose leaf tea is a blend of green tea with toasted brown rice. This organic green tea blend was developed during the Second... View full product details
DESCRIPTION Houjicha is a bancha grade organic Japanese green tea (leaf and stems) that have been roasted. The tea yields a warm nutty cup with... View full product details
DESCRIPTION Our Kukicha is made largely from stems and leaves of organically grown Gyokuro and Sencha teas. It has a mellow flavor (similar but muted... View full product details
DESCRIPTION Gyokuro is one of the highest forms of organic Japanese whole leaf green tea. We are proud to offer Gyokuro green tea from a... View full product details
DESCRIPTION Our Organic Sencha Green Tea has a cool, sweet-vegetal character, with flavors that leaves you refreshed and centered. Japan started making sencha green tea... View full product details