Green Tea

Green Tea

BECAUSE THEY ARE
UN-OXIDIZED, GREEN TEAS
RETAIN THEIR VITAL COLOR

Varying finishing methods result in a world of flavors and aromas, from toasty to sweet. In Japan, sencha teas are quickly steamed at high temperatures after harvesting to preserve their distinctive bright, vegetal flavor. Hoji teas are lightly roasted rewarding the tea drinker with a toasty finish that’s lower in caffeine content. Gyokuro teas are shaded before harvesting resulting in a precious jade-colored infusion and a breathtaking range of flavors…the epitome of refinement. In China, green teas are roasted or pan-fired which tends to bring out a mouthwatering range of flavors from citrus-like to smoky with a lighter body.