Green Tea

PROCESS

    Picking            Withering            Firing             Baking

There are hundreds if not thousands of green teas in China alone.

In order to make green tea, the tea leaves are picked, allowed to wither, then fired to kill the enzymes in the leaf and prevent oxidation. The finest teas are fired and shaped by hand in a hot wok, with only a few hundred grams produced at a time. After firing, the tea is baked – this is done over charcoal for the finest and rarest green teas.

TASTE

The best green tea is very fresh and sappy – it tastes green and alive offering the experience of drinking the essence of spring.