Green teas are green in the sense that they retain so much of their greeness due to the lack of fermentation or oxidation. They are rolled and fired to create many different types of tea from the very round Gunpowder, Snail and Pearl shapes to the very flat Dragonwell teas from China, Taiwan.

Japanese green teas such as Gyokuro, Matcha, Sencha and Bancha are treasured both in form as well as taste, and the making of these teas is a wonder of ingenuity brought forward through many generations. The perfection of the process yields the most desired results.

Green teas have an assoicated green taste that varies from mildly vegetal to nearly fresh grass-like. The first time I tried a green tea I was in tea shock. Now that I have an acquired taste I truly enjoy green tea. I was most impressed when I heard a presentation on the health benefits of green tea, particularly in prevention and recovery from strokes. I make it my daily tonic. Please note how some green teas may create an awakefulness that can kick in hours later. My personal preference is to drink a green tea earlier in the day.

To enjoy the perfect cup of green tea the general guidelines are: Chinese green teas–steep not too boiling water (170-185°F) for approximately 2-3 minutes. Japanese green teas can taste much stronger due to high chlorophyll content so shorten the brew time to 1-2 minutes and also lower the tempeture (170°-175°F) according to your taste preference.

Fine ORGANIC Green Teas in stock:

Pearl Gunpowder (lightly rolled balls of tea - vegetal taste)

Sencha Meditation (true Japanese Sencha)

Jasmine Jewel (honey-scented jasmine) *Fair Trade

Mountain Mint (refreshing organic peppermint with green tea)