The poster child for tea and health. Sure it is very good for you but the real joy is tasting the youthful verve of spring leaves. From grassy to floral to nutty, the key to green tea is a light flavour with heady aromatics.
Yun Wu - Cloud & Mist Green
Underrated Zhejiang Green with a balance of fresh, savoury and sweet flavours. Creamy courgettes, raw green pepper freshness and potato sweetness with a lime zest ending.
Mo Li Mao Jian
Mao Jian green tea infused three times with fresh jasmine flowers. Gardenia, jasmine, black liquorice and warm honey with delicate herbaceous notes.
Mo Li Long Zhu
Hand rolled five times infused jasmine Green tea. Ripe strawberries, jasmine, orchid and dry stone leading to summery warm meadows.
Matcha dusted Genmaicha. Soy sauce covered rice crackers and fresh cut green grass with a rich umami savoury sweetness.
Suzhou Bi Luo Chun / Green Snail Spring
The highest grade of this much sought after Green tea from Jiangsu province. Super fine picking. Buttered spinach and scallops with a hint of elderflower.
Porcelain roasted blend of three pickings of Bancha Green tea. Caramel soya sauce, hay and poached pears.
Long Jing - Dragonwell
Pre Qing Ming harvest of one of China’s most famous teas. Lush and aromatic with satisfying vegetal notes of cut grass and asparagus with toasted hazelnuts.
Anji Bai Cha
Top shelf grade. Pre Qing Ming picked Anji Green. Freshly mowed grass, asparagus umami, starfruit and green pumpkin seeds.
Organic Sencha from the southern tip of Japan with a distinct sea air quality. Porridge oats, lemon balm, celery salt and avocado.
Taiping Hou Kui - Monkey King
A special fully handmade batch of Taiping Hou Kui Green tea. Young coconut water, pumpkin seed milk and orchids.
Hou Kui - Monkey King
A delicate, large leaf variety Green tea. Orchid fragrance, aloe vera and zucchini bright notes and a nutmeg spiced soy milk creaminess.
Yellow mountain Green with a warming, thick and brothy profile. Cooked artichoke, cucumber, wet grass and botanical bitters.
Top drawer Green needle tea from Kaihua in Zhejiang. The epitome of spring with starfruit, fresh linen and green bamboo.
Top shelf, hand picked Gyokuro. Shade grown for over three weeks. Sweet taro, parsley stalks, peppery nettles and a rich creamy umami broth.
Ceremonial grade organic matcha sourced from Shizuoka in Japan. Fresh spring fields and kombu umami leading to a brief bitter hit followed by vibrant, juicy sweetness.
Tang Dynasty temple tea closely associated with Buddhist monks which inspired Japanese tea culture. Slate, elderflower and edamame with a sweet, orange lozenge finish.
Toyo Mukashi Uji Matcha
Ultra small batch Uji Matcha made by a revered family of Matcha makers. Creamed spinach, watercress, rich umami and a palma violet sweetness.