Green

All green teas originate from the same species, Camellia sinensis. To make green tea, fresh tea leaves are briefly cooked using either steam or dry heat. This process fixes the green colors and fresh flavors. Chinese green teas are more mellow and smooth, while Japanese green teas have a heft of rich, vegetal flavors, which come from the preservation of chlorophyll. The general rule is that a cup of green tea contains about one-third as much caffeine as a cup of coffee. Green tea production methods vary, but the focus is always on fixing the green color. Thus, green teas are not oxidized. We carefully select our loose-leaf green teas from the best tea fields in China and Japan.