All teas start out the same way, and what makes them different is how they are processed after harvest. Green tea is sometimes referred to as an un-oxidized or ‘non-fermented’ tea. Oxidation is the natural chemical process that occurs after vegetable matter is picked. The leaves begin to oxidize immediately after harvesting and to stop the oxidation process, green tea leaves are steamed or baked. Steaming is usually used for Japanese green tea, while baking or pan heating is often used for Chinese green tea.
A distinctively nutty, smooth and enjoyable green tea. Nuances of coconut make for a medium bodied, round cup. Ingredients include: green tea, brittle bits, pineapple, coconut, walnuts, almonds and natural flavors.
Flavors of exotic fruit, fresh citrus , and a hint of delicate, flowery jasmine promises a very special pleasure. A premium blend of Chinese green and white teas. The finest treasures from the Shaolin’s grove.
This is Japan’s best green tea, made from single buds that are picked only in April/May. The tea is covered in bamboo shade to increase chlorophyll content, giving it a deep emerald color and a sweet, grassy flavor. This also attributes to a high antioxidant content, which makes this a preferred tea for cancer prevention, anti-aging, and overall health. Learn More
Now here is a combinations that will turn heads! These green tea masterpiece starts with bright red gojiberries bedded on a rich, green Sencha. A spritz of lemongrass and a splash of royal blue cornflowers rounds out this blend. Learn More