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.
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.
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.
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.