Green tea consists of tea leaves that have not been oxidized and thus retain their fresh, green character. This is achieved by a quick heating shortly after harvest, either through roasting or steaming. The character is lighter and fresher than that of oxidized teas. In China, green teas are usually roasted, while Japanese teas are normally steamed. The difference in taste can be significant – Chinese teas are usually light and fresh, while Japanese teas have a more umami-like fullness. Both types are wonderful as meal drinks, both hot and cold. They highlight the subtlety of elegant ingredients but can also complement powerful and chili-hot dishes. They have a natural taste of their origin, nuances from the soil, climate, tea plant's lineage and age.
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This requires the grower to harvest the leaves at exactly the right moment and treat them with care, with great craftsmanship. Our most important task is to seek out tea plants from the world's most unique organically grown by dedicated and conscious tea makers. Read less
