Green Teas

This exceptional whole leaf green tea comes from the Hunan province in China. Harvested and manufactured in the spring, this tea has a light amber color, clarity in the cup and is capable of giving multiple infusions. The leaf is slightly rolled to retain its whole leaf nature, somewhat fluffy and has a large percentage of white buds. Leaves completely unfurl when steeped and sink to the bottom of the cup or mug. We recommend a brewing time of 10 minutes for the first and 8 minutes for the second infusion. Even at these extended brewing times, it will never get bitter unlike other green teas. For best results use soft water or spring water at 200 F and use 10 gm tea (.35 oz) for 32 oz water. Because the leaves are whole, we recommend using a glass mug or cup or a glass tea pot. A tea strainer or infuser is not necessary as the leaves remain at the bottom. Simply add more hot water for subsequent infusions.

One of the very few green teas from Sri Lanka. This tea is harvested from China Jat leaves in the high elevation region of Nuwara Eliya. The dried leaves are large and well twisted and capable of multiple infusions. Liquor is flavorful because of the elevation. Use 1 gram (about 1/2 teaspoon) per cup at 170 F for 4 minutes.

China green tea grown in the misty mountains. Well twisted long leaves, delicate flavor and makes a pale bright cup. One of the best!

Hand rolled into ball shapes. Scented with jasmine blossons picked in spring.

A very special whole leaf green tea produced in the Nuwara Eliya region of Sri Lanka at 5000 feet elevation.

Well fired Bao Zhong tea leaves scented with jasmine blossoms.