Tea originated in China and was enjoyed in it's natural form as green tea for 5,000 years before the oxidation process was used to create Oolong and Black teas. To create green tea, the leaves are plucked, slightly withered, then immediately cooked to preserve the green quality and prevent oxidization. Around 800 A.D. green tea made it's way to Japan, where a number of different plant variants were created. In Japan tea has become an art form and is central to the Japanese culture. The traditional Japanese Tea Ceremony dictates strict rules and etiquette for the brewing and of drinking tea.
OUR GREEN TEA OFFERINGS
LUCKY DRAGON HYSON CHINA GREEN TEA
Hyson translates to “Flourishing Spring”. Traditionally Hyson Tea was medium or old leaves manufactured in a long, twisted roll and almost clam shape. This tea is made from young leaves and therefore of better quality and taste. Lucky Dragon is a particularly high quality young Hyson.
SUPERIOR GUNPOWDER CHINA GREEN TEA
Gunpowder is one of the great inventions of ancient China. Individual leaf are rubbed and twisted by hand then dried by stir-frying in a large pan. Gunpowder tea is the base of many Moroccan mint teas because of its rich character and can be re-brewed up to three times.
JASMINE WITH FLOWERS CHINA GREEN TEA
Jasmine tea is one of the most pleasant tasting green teas available. On the nose the dry tea has a pleasing floral bouquet. The flavour of the tea is enhanced with the addition of jasmine blossoms which give the tea a visual appeal few other teas are capable of copying.
CUCUMBER MELON GREEN GREEN HERBAL TEA
Green tea is known to be a thirst quenching beverage, we've created another level by adding Cucumber and Watermelon. Together, these create an exceptionally light cup with sweet, fresh melon notes, and cucumber on the finish. Delicious and refreshing over ice.
MINT GREEN GREEN HERBAL TEA
Refreshing cool mint flavour in a green tea. A delicious and heady combination. A refreshing blend of green tea and Moroccan spearmint which gives a refined and pleasing sip. Fantastic as an iced tea.
SENCHA KYOTO CHERRY ROSE JAPANESE GREEN TEA
Kyoto is the cultural and tea center of Japan and in the springtime is ablaze with cherry blossoms, the air filled with a sweet aroma. The rose petals in this blend simulate the flavour of these delicate blossoms, reminiscent of the beautiful smells on the springtime breezes in Kyoto.
JAPAN SENCHA KAWADAWA JAPANESE GREEN TEA
Sencha green tea is one of the most popular green tea varieties in Japan. The tea leaves are steamed immediately after being picked to retain maximum freshness. Sencha is often used in ceremonies and is coveted for its refreshing and rejuvenating natural taste.
JAPAN BANCHA YOKO JAPANESE GREEN TEA
Bancha green teas are processed in the same way as Sencha green teas, but differ. Sencha leaves are young, delicate and richer with more complex flavours. Bancha leaves are large, mature leaves and offer defined notes of astringency and bitterness, which is to the taste of many.
JAPAN EDO GENMAICHA GISAKONE JAPANESE GREEN TEA
A traditional Japanese favourite, genmaicha or brown rice tea, is a blend of bancha steamed green tea and roasted brown rice. This aromatic blended tea adds popped rice and brings together pleasant, vegetal flavor and a toasty, popcorn like aroma.
JAPAN FUKUJYU SENCHA JAPANESE GREEN TEA
Fukujyu is a Sencha type tea, long rated as one of the world’s greatest greens. First and second flush green leaf is plucked, taking care to select only the youngest, most tender leaf shoots. The tea is steamed, rolled and panfired, a process that gives the tea its signature glossy sheen.
JAPAN KUKICHA JAPANESE GREEN TEA
Kukicha, known in Japan as winter tea, is made with the leafless stalks, stems and twigs left behind after Sencha production, resulting in a lower caffeine level. The unusually shaped tea is harvested and processed in the fall, before the tea bushes are pruned for the winter dormancy.
JAPAN HOJICHA JAPANESE GREEN TEA
Rather than using the traditional Japanese method of steaming, Hojicha is roasted it in a porcelain pot over burning charcoal at low heat. The low roasting temperature imparts a sweet taste and fresh aroma, resulting in a tea with a reddish colour, light cup and unique flavour.