Green Tea
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.
88
Lu An Gua Pian
Unique Anhui province Green tea using a bigger leaf picking combined with flash roasting to bring out warmth and sweetness. Baked potato moving to vanilla cheesecake and lemon oil.
89
Long Jing - Dragonwell
First flush, pre-qing-ming Long Jing picked on 8th March from 40-year-old bushes of the small leaf variety. Sweet adzuki beans, lemon shortbread and palmier.
91
Anji Bai Cha
Top shelf grade. Pre Qing Ming picked Anji Green. Freshly mowed grass, asparagus umami, starfruit and green pumpkin seeds.
91
Ceremonial grade matcha sourced from Uji in Japan. Creamy avocado, walnuts and toasted porridge oats.
88
Mengding Gan Lu
Historic Green tea produced for 2000 years. First pluck of the year from 55 year old tea trees. Orchid, orange blossom and edamame with a sweet finish
88
Deep steamed sencha for a smoother and richer flavour. Artichokes, cherry shortbread, oat porridge and yuzu.
94
Huangshan Maofeng
Top grade Maofeng Green from Anhui's Yellow mountains. Dewy summer morning air, creamy taro and lemon zested sweet peas.
88
Mo Li Long Zhu
Hand rolled five times infused jasmine Green tea. Ripe strawberries, jasmine, orchid and dry stone leading to summery warm meadows.
86
Heritage cultivar Green tea from the high elevations of Zhejiang. Roasted sweetcorn and galia melons.
91
Very first pluck, shade-grown Sencha from the historic Yame. Rich daikon broth with sweetcorn, wild strawberry sweetness and cannabis spice.
94
Anji Bai Cha
Pinnacle grade Anji Bai Cha made with a unique cultivar. White chocolate, warm milk, orchids, gooseberries and wild strawberries.
90
Hou Kui - Monkey King
Handmade Taiping Hou Kui with deep Hou Yun sweetness. Nashi pear, petrichor, soy milk with a guava finish.
A spectacular tea gift for yourself or to introduce another to the delights of Mei Leaf Tea. A total of eleven headliner teas covering most tea types.
Give the Gift of Greens with this selection of three signature Green teas. Contains enough tea for at least 9 Gong Fu Sessions.
85
Hojicha
A roasted blend of three pickings of Bancha Green tea. Caramel soya sauce, hay and poached pears.
94
Jade Dew
Top shelf, hand picked Gyokuro. Shade grown for over three weeks. Sweet taro, parsley stalks, peppery nettles and a rich creamy umami broth.
90
Matcha dusted Genmaicha. Soy sauce covered rice crackers and fresh cut green grass with a rich umami savoury sweetness.
86
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.
96
Toyo Mukashi Uji Matcha
Ultra small batch Uji Matcha made by a revered family of Matcha makers. Creamed spinach, grated courgettes, bready umami and violet sweetness.
91
Zhu Ye Qing - Bamboo Leaf Green
First pluck of the year from heirloom cultivars. Green apple, sweetened soy milk, sugar snap peas and green bamboo.
92
Yongxi Huo Qing
Ming Dynasty, hand processed rolled Green from 70 year old tea trees in Anhui. Pomelo, winter melon, frangipane and sweet biscuits.
82
Kaihua Longding
Top drawer Green needle tea from Kaihua in Zhejiang. The epitome of spring with starfruit, fresh linen and green bamboo.
94
Top shelf, hand picked Gyokuro. Shade grown for over three weeks. Creamy taro and green marrow soup moving to bright sweet limoncello.
91
Rich and balanced Sencha made from the bright Okumidori cultivar. Sakura blossom, oat porridge aroma with a sweet Amalfi lemon finish.
We think you’ll love:
Fully handmade 120ml Chaozhou Clay teapot by potter Zhang in the Xi Shi style.
A super stylish thick hammered glass Gong Dao Bei (fairness cup) for adding a bit of extra bling to your sessions.
Set of 2 Tulip shaped tasting cups made from thin De Hua porcelain. Elegant and beautiful yet practical.
Playful yet elegant Fish design tea boat for simple Gong Fu brewing or as part of a more elaborate tea session.
