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Green Teas

Green Teas

Welcome to Our Selection of Green Teas!

To produce green tea, the fresh tea leaves are carefully placed on large bamboo trays and allowed to dry in the sunlight. The leaves are then placed into small hot roasting pans and quickly moved about. They are continuously rolled into balls and then re-roasted for several hours at a time. This process stops the chemical changes from occurring in the leaf by never allowing it to wither and ferment. By eliminating the fermentation process, the dry leaf retains its green color and natural composition. Green teas vary in shape and size, ranging from twisted, curled, flat, pointed, half-moon crescent and tight pellets shapes. Our green tea offerings represent three classic examples of teas cultivated in China and Japan. The varying tea plants and methods of manufacture in these regions produce Dragonwell, Gunpowder, Sencha and Huangshan Mao Feng selections that vary in both taste and appearance.

Brewing Tips:Green tea should be made with cold, filtered water that has been brought to a rolling boil and then allowed to cool. The water used to brew Chinese Green Teas should be allowed to cool for just under a minute (170-180° F) before it is poured over the leaves to steep. The water used to brew Japanese Green Teas should be allowed to cool for about 2 minutes (160-170° F) before pouring over the leaves to steep. Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the water over the tea leaves. Chinese Green Teas should be steeped for 2-3 minutes and Japanese Green Teas should steep for 1.5-2 minutes. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping.

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