Green tea, one of the oldest and most consumed beverages globally, is made from the leaves and buds of the Camellia sinensis plant that have not undergone the same withering and oxidation processes as oolong and black teas. Its production and consumption originated in China, but it has since spread across Asia and gained popularity worldwide. Known for its health benefits, including high levels of antioxidants, green tea offers a variety of flavors and aromas depending on the cultivation conditions, processing methods, and brewing techniques. It's celebrated not only for its delicate balance of taste but also for its cultural significance in tea ceremonies and daily rituals across different countries.

Green Tea

Chun Mee, also known as "Precious Eyebrows" green tea, is a classic Chinese tea recognized for its distinctive shape and exceptional flavor. This tea is meticulously hand-rolled into thin, eyebrow-like shapes, a method that accentuates its unique qualities. Chun Mee green tea is celebrated for its bright, yellow-green infusion and a sour-sweet taste that leaves a memorable, plum-like aftertaste. Originating from China, specifically the Jiangxi, Anhui, and Zhejiang provinces, it has a long history that adds depth to its cultural significance. This tea offers a medium caffeine level, making it an excellent choice for those seeking a stimulating yet balanced experience. With virtually no calories, it is also an appealing option for health-conscious individuals. The intricate production process and the careful hand-rolling of the leaves contribute to Chun Mee's standing as a tea that combines aesthetic appeal with a rich tapestry of flavors.

Chun Mee

Chun Lu green tea is a delicate and highly esteemed variety of green tea known for its refined taste and aromatic freshness. Originating from China, this tea is harvested in the early spring, capturing the essence of the season's first tender shoots. Chun Lu boasts a gentle, subtly sweet flavor profile that is complemented by a soft, floral aroma, making it a favorite among green tea enthusiasts. The careful processing of the leaves, which involves minimal oxidation, helps preserve the tea's natural green color and rich nutritional content, including antioxidants. Chun Lu green tea offers a unique sensory experience, characterized by its light body and soothing, clean finish.

Chun Lu

Bi Luo Chun is a renowned green tea originally from the Jiangsu province of China, particularly from the Dong Ting mountain area by Tai Lake. It is celebrated for its delicate appearance, with tightly rolled leaves that unfurl when brewed. Bi Luo Chun is distinguished by its unique floral and fruity aroma, attributed to the tea bushes being interplanted with fruit trees in the region. The tea's name, which translates to "Green Snail Spring," reflects its spirally rolled leaves resembling snails and its harvesting period in early spring. This premium tea offers a complex flavor profile that balances sweetness with a slight astringency, making it a favorite among tea connoisseurs worldwide.

Bi Luo Chun

Gunpowder green tea, a distinctive variety of green tea, earns its name from the unique appearance of its leaves, which are tightly rolled into small, round pellets resembling gunpowder. This traditional rolling method helps preserve the tea's freshness and aroma by minimizing exposure to oxygen. Originating from China, specifically from the Zhejiang province, gunpowder green tea has a history dating back to the Tang Dynasty (618–907 AD). Its robust flavor profile includes a slightly smoky taste, complemented by a somewhat grassy and minty undertone. This tea is well-regarded not only for its intriguing flavor and aroma but also for its health benefits, including a high antioxidant content. The caffeine level in gunpowder green tea is moderate, making it a suitable choice for those seeking a balanced energy boost.

Gunpowder

Maofeng green tea, renowned for its delicate balance of floral aroma and a slightly sweet taste, stands out as one of China's most cherished green teas. Harvested primarily in the Huangshan (Yellow Mountain) region, this tea is distinguished by its beautiful, tender, and evenly sized leaves that resemble bird's tongues. The meticulous picking process, which involves selecting only the new tea buds and the top two leaves, ensures the highest quality. The unique processing method, which includes pan-firing to halt oxidation, preserves the tea's green color and enhances its complex flavor profile. Maofeng green tea offers a refreshing and invigorating experience, making it a favorite among tea enthusiasts worldwide.

Maofeng

Yellow tea, a rare and exquisite variety of tea, distinguishes itself through a unique processing method that involves a crucial "sealing yellow" step, where the tea is lightly fermented. This process not only imparts the tea with its characteristic yellow hue but also contributes to its mellow flavor and aroma, setting it apart from green and white teas. The production of yellow tea is predominantly limited to China, where it enjoys a prestigious history and is appreciated for its health benefits and refined taste. The subtle fermentation process reduces the grassy notes commonly associated with green tea, offering a smoother and richer experience.

Yellow

Jasmine tea, a highly fragrant variety of tea, is made by blending true teas with jasmine flowers, which imbue the tea leaves with their aromatic oils. The process typically involves layering tea leaves with jasmine blossoms, which are later removed, leaving behind an enchanting floral scent. Originating from China, where it has been produced for centuries, jasmine tea is most commonly made using green tea as its base, although white, black, or oolong teas are also used. The result is a delicately balanced, floral tea that combines the health benefits and flavors of tea with the soothing, aromatic qualities of jasmine. This tea variant is cherished worldwide for its soothing aroma, appealing taste, and cultural significance, embodying a tradition that dates back to the Song Dynasty (960-1279 AD).

Jasmine Tea

Anji Bai Cha, also known as Anji White Tea, despite its name, is a green tea cherished for its delicate flavor and numerous health benefits. Originating from Anji County in Zhejiang Province, China, this tea is unique due to its unusually high amino acid content, which is attributed to the cooler growing conditions in its mountainous region. It is made from the buds and young leaves of a rare tea plant variety that produces white-colored leaves in early spring. The production process involves minimal oxidation, which preserves its light, refreshing character and bright, pale green infusion. Anji Bai Cha is renowned for its crisp, clean taste and a gentle, sweet aroma, making it a highly sought-after tea among connoisseurs and health enthusiasts alike.

Anji Bai Cha Tea

Maojian tea, also known as Xin Yang Mao Jian, is one of China's most famous green teas, originating from Xinyang, Henan Province. Renowned for its delicate appearance, bright color, and elegant aroma, Maojian tea leaves are typically slender and slightly curled, with a silvery pekoe covering, reflecting its high quality and careful processing. The tea is celebrated for its refreshing and mellow flavor, offering a unique combination of sweetness and slight bitterness, with a clean aftertaste that lingers pleasantly. This tea is harvested in early spring, ensuring the young leaves encapsulate the essence of the season, contributing to its rich nutritional content and health benefits, including antioxidants and amino acids.

Maojian Tea

Taiping Houkui tea, a renowned Chinese green tea, stands out for its distinctive characteristics and historical significance. Originating from the Huangshan Mountain in Anhui province, this tea is celebrated for its unique production process, which includes hand-flattening the leaves between layers of cloth to achieve its characteristic large, flat shape. The leaves are notable for their vivid green color and beautiful, elongated shape, often bearing the imprint of the cloth. Taiping Houkui's production is meticulous, emphasizing quality and tradition, which contributes to its status as one of China's most famous teas. Its flavor profile is complex and refined, offering a fresh, floral aroma with a smooth, sweet taste that lingers pleasantly.

Taiping Houkui Tea

Jin Shan tea, also known as Gold Mountain tea, is a prestigious and highly revered tea that originates from China. This tea is celebrated for its exquisite blend of flavors and aromas, which are achieved through meticulous cultivation and processing techniques. Jin Shan tea is produced in limited quantities, making it a sought-after commodity among tea connoisseurs. The leaves of Jin Shan tea are carefully handpicked and undergo a unique fermentation process that contributes to its distinctive golden color and rich, complex flavor profile. It is often associated with luxury and exclusivity, embodying the rich heritage and artistry of Chinese tea culture.

Jin Shan Tea

Longjing tea, also known as Dragon Well tea, is one of the most celebrated Chinese green teas, renowned for its high quality and distinctive flavor. Originating from the West Lake area in Hangzhou, Zhejiang Province, this tea is characterized by its beautiful flat leaves, jade green color, and a clean, aromatic profile. The unique processing method involves hand-roasting in large woks, which gives the tea its smooth, flat appearance and helps lock in the natural flavors. Longjing tea is admired for its delicate balance of a sweet, slightly nutty flavor with a mellow, yet aromatic finish. It is often associated with springtime, as the first flush of tea leaves is considered the most precious. This tea not only offers a refreshing taste but also contains various health benefits, making it a favored choice among tea enthusiasts worldwide.

Longjing (Dragon Well) Tea

Sejak Tea, a notable variety within the Korean green tea spectrum, stands out for its delicate balance of flavor and aroma, cultivated through precise harvesting and processing methods. Derived from the second flush of tea leaves picked in late April to early May, Sejak tea embodies a slightly more mature profile compared to its first flush counterparts. This timing ensures a richer, more developed taste while retaining the fresh, vegetal qualities characteristic of high-quality green teas. The meticulous steaming and drying process following the harvest preserves the tea's vibrant green color and ensures a nuanced complexity in both aroma and flavor, making Sejak a prized selection among tea connoisseurs.

Sejak Tea

Ujeon tea, often celebrated as the pinnacle of green teas, is harvested from the very first tender shoots of the tea plant before the Gogu (the 20th of April by the lunar calendar). These delicate shoots, picked during the early spring, embody the essence of renewal and purity, offering a glimpse into the meticulous care and tradition that goes into Korean tea cultivation. Ujeon tea is renowned for its light, yet remarkably complex flavor profile, and is highly prized among connoisseurs for its refined sweetness and elegant aroma. The careful processing of these young leaves ensures a minimal oxidation process, preserving the natural qualities of the tea and offering a cup that is both invigorating and soothing.

Ujeon Tea

Joongjak Tea, often celebrated for its distinctive quality and meticulous production process, is a type of Korean green tea that falls mid-spectrum in the traditional Korean tea grading system. Characterized by its partially oxidized leaves, which are picked after the first flush of the early spring, Joongjak tea undergoes a careful roasting process that imparts a unique flavor profile distinct from both the lighter Ujeon or Sejak teas and the more robust Daejak tea. This particular grade of tea is recognized for its balance between the delicate, fresh grassy notes of early spring teas and the fuller, more mature flavors of teas harvested later in the season. The production process of Joongjak tea involves a series of steps including wilting, heating, rolling, and drying, which are meticulously managed to ensure the tea's characteristic taste and aroma are perfectly preserved.

Joongjak Tea

Daejak Tea, a less commonly known but culturally rich tea variety, originates from the historical tea traditions of East Asia. Characterized by its distinctive processing method, Daejak refers to the later harvests of tea leaves, typically the fourth or fifth plucking, occurring late in the season. These leaves are larger and more mature, giving Daejak Tea a bolder, more robust flavor compared to the delicate notes found in earlier harvests. The tea undergoes a careful drying and rolling process, which contributes to its unique taste profile. Daejak Tea is appreciated for its deep, earthy aroma and the complex interplay of its flavors, embodying the rich agricultural and culinary heritage of its country of origin.

Daejak Tea

Sencha Tea, a cornerstone of Japanese tea culture, is renowned for its delicate balance of flavor and health benefits. Made from the first flush of Camellia sinensis leaves, Sencha undergoes minimal processing—steamed, rolled, and then dried—to preserve its vibrant green color and rich nutrient profile. This traditional brewing method yields a clear, light yellow-green tea with a subtle sweetness and a hint of astringency, making it a favorite among tea enthusiasts and casual drinkers alike. Sencha Tea's popularity not only lies in its refreshing taste but also in its versatility, serving as a delightful beverage whether served hot or cold.

Sencha Tea

Gyokuro tea is a highly esteemed Japanese green tea known for its unique cultivation process and exceptional quality. Unlike other green teas, Gyokuro is grown under shade for approximately three weeks before harvest. This method increases the chlorophyll content and reduces the tannin, resulting in a sweeter and more flavorful tea. The leaves are carefully handpicked and then steamed, rolled, and dried. Gyokuro has a distinctive bright green color when brewed and offers a rich, smooth taste with a sweet aroma. It is considered one of the finest teas in Japan and is often reserved for special occasions.

Gyokuro Tea

Kabusecha tea is a unique type of Japanese green tea that sits between Sencha and Gyokuro in terms of flavor and cultivation method. The name "Kabusecha" translates to "covered tea," which refers to the practice of shading the tea plants for about one week before harvest. This process increases the chlorophyll content and reduces the bitterness by limiting the amount of sunlight the leaves receive, resulting in a sweeter and more mellow flavor compared to standard Sencha. Kabusecha offers a balance of the rich, umami flavors characteristic of Gyokuro with the refreshing finish of Sencha, making it a favorite among green tea enthusiasts seeking a distinctive taste experience.

Kabusecha Tea

Tencha tea is a unique and highly revered Japanese green tea that is primarily known for being the precursor to matcha. Unlike other green teas, Tencha leaves are cultivated under shade for three to four weeks before harvest, a process that enhances their chlorophyll content and gives the tea its vibrant green color. After being picked, the leaves are steamed to halt oxidation, then dried without rolling, a step that differentiates it from other teas. The result is a leaf that is flat and crumbles easily, ideal for grinding into the fine powder known as matcha. Tencha offers a delicate balance of sweetness and umami, with minimal bitterness, making it a cherished component in the traditional Japanese tea ceremony.

Tencha Tea

Matcha tea is a finely ground powder made from specially grown and processed green tea leaves, traditionally consumed in East Asia. Its unique characteristics stem from the cultivation process, where the tea plants are shade-grown for several weeks before harvest, leading to increased chlorophyll levels and a richer green hue. The preparation of matcha involves the entire leaf, which is steamed, stemmed, and stone-ground into a fine powder, giving it a distinctively smooth and mellow flavor when compared to other green teas. This method of consumption ensures that matcha drinkers ingest the whole leaf, making it a more potent source of nutrients than steeped green tea. Matcha is celebrated for its high concentration of antioxidants, vitamins, and minerals, alongside its cultural significance in the Japanese tea ceremony.

Matcha Tea

Mecha Tea is a distinctive variety of Japanese green tea known for its vibrant color, bold flavor, and granular appearance. It is derived from the early spring harvest and consists of young tea buds and leaf tips that are often separated during the processing of Sencha or Gyokuro teas. Mecha Tea is highly prized for its refreshing aroma, rich umami flavor, and slightly astringent finish. It offers a unique tea-drinking experience, combining the robust characteristics of premium green teas with a more pronounced flavor profile. Traditionally enjoyed in Japan, Mecha Tea has gained international acclaim among tea enthusiasts for its exquisite quality and health benefits.

Mecha Tea

Shincha, often heralded as the first flush of the Japanese green tea, embodies the freshness and vibrancy of spring. This prized tea is made from the youngest tea leaves harvested early in the season, offering a unique taste profile that distinguishes it from other green teas. Celebrated for its exceptionally fresh and lively flavor, Shincha's limited availability shortly after harvest adds to its allure. Unlike other green teas that might be stored before reaching consumers, Shincha is quickly processed and distributed, ensuring that its delicate flavors and aromas are preserved. Its characteristic taste reflects the rejuvenation of nature, making it a sought-after experience for tea enthusiasts worldwide.

Shincha Tea

Hojicha is a distinctive Japanese tea made from green tea leaves that have been roasted in a porcelain pot over charcoal, unlike most Japanese teas which are steamed. This process gives Hojicha its unique color, flavor, and aroma. The roasting process not only alters the color of the tea leaves to a reddish-brown but also lowers the caffeine content, making it a popular tea choice for the evening. The flavor profile of Hojicha is markedly different from other Japanese green teas, featuring a smooth, mellow taste with smoky, nutty, and caramel-like notes. It was first introduced in Kyoto, Japan, in the 1920s as a way to utilize older tea leaves and stems that were less suitable for other types of green tea, making it an economical and environmentally friendly option. Today, Hojicha is enjoyed both in Japan and around the world for its comforting warmth and unique taste.

Hojicha Tea

Kukicha tea, also known as twig tea, is a distinctive Japanese green tea made predominantly from the stems, stalks, and twigs of the tea plant. This unique blend gives it a lighter flavor profile compared to other green teas. Kukicha is characterized by a sweet, mildly nutty taste, and a creamy, somewhat grassy aroma. It's particularly noted for its low caffeine content, making it a popular choice for those seeking a less stimulating option. Kukicha can be enjoyed both hot and cold, making it a versatile tea for various occasions. It is a testament to the innovative use of the tea plant, demonstrating a zero-waste approach by utilizing parts of the plant that are often discarded.

Kukicha Tea

Bancha tea, often considered a staple in Japanese tea culture, is a type of green tea that is harvested from the same plant as sencha but is picked later in the year, making it a lower grade than sencha yet highly appreciated for its own unique qualities. Bancha is characterized by its larger leaves and stems, which are typically harvested from the tea plant's second flush or later growths, usually between summer and autumn. This results in a tea that has a more robust, somewhat straw-like flavor compared to the delicate freshness of first-harvest teas. It is known for its mild and somewhat grassy taste, making it an accessible green tea option for a wide range of tea drinkers. Bancha is commonly consumed in Japan for its health benefits, affordability, and its comforting, earthy taste profile.

Bancha Tea

Genmaicha Tea, also known as "brown rice tea," is a distinctive Japanese blend that combines green tea with roasted brown rice. This combination results in a unique beverage that marries the grassy freshness of green tea with the nutty, warm flavors of the roasted rice. Some variations include rice that has popped, adding a subtle popcorn-like flavor to the tea. This tea is celebrated for its soothing effect and low caffeine content, making it a popular choice for any time of day, including the evening. Originally consumed by the poor as the rice served as a filler and reduced the price of the tea, it has since become a beloved drink across various social classes for its comforting taste and health benefits.

Genmaicha Tea

Konacha, often referred to as "powder tea," is a type of Japanese green tea that is distinctive for its fine particles, which are a byproduct of sencha and gyokuro tea production. These particles consist of small tea leaves, buds, and tea dust left over after the processing of higher-grade teas. Konacha is known for its strong flavor and quick brewing time, making it a popular choice in sushi restaurants for cleansing the palate. Unlike matcha, which is ground into a fine powder for whisking, konacha's granules are brewed. Its robust and somewhat astringent taste, coupled with a vivid green color, offers an accessible introduction to Japanese green teas, particularly for those new to the experience.

Konacha Tea

Kamairicha is a distinctive type of Japanese green tea that stands out due to its unique processing method. Unlike the more common steamed Japanese teas, Kamairicha is pan-fired, a technique that prevents the tea from undergoing the final fermentation processes. This method imparts a characteristic smoothness to the tea, along with a slightly roasted flavor that distinguishes it from its steamed counterparts. The pan-firing process also preserves a more vibrant green color in the leaves and a clearer, more transparent brew. Originating from the Kyushu region of Japan, Kamairicha has a rich history and remains a cherished part of Japanese tea culture, offering tea enthusiasts a different spectrum of flavors and aromas to explore.

Kamairicha Tea

Tamaryokucha, also known as Guricha, is a unique variety of Japanese green tea that is distinguished by its distinctive curled leaf shape, as opposed to the more common needle shape of Sencha. This tea is processed in a manner that forgoes the final step of straightening, giving the leaves a curled appearance reminiscent of comma shapes. Tamaryokucha is known for its rich aroma and a milder, less astringent taste compared to Sencha, which makes it a favorite among those who prefer a smoother green tea experience. The tea offers a deep green color when brewed and is celebrated for its refreshing and slightly sweet flavor profile, with a balance of umami and mild bitterness. Produced mainly in Kyushu, Japan, Tamaryokucha involves steaming the leaves before rolling them, which helps in preserving their color and nutrients.