Green Tea

Japanese green tea made with leaves harvested in autumn in the Japanese Shizuoka prefecture. Light yellow infusion has a sweety, expressive taste with a delicate bitterness. It contains little theine and can be drunk even in the evening. Some people recommend brewing it with hot water.

Popular Chinese tea of dark-green leaves curled into a shape of little balls. Gives off a green-colored infusion and a delicate, sometimes tart taste. A favorite of the inhabitants of North Africa, it is the base for brewing a Moroccan tea - with the addition of mint leaves and sugar.

Highest quality Chinese green tea. Thinly foiled leaves and buds form the shape of a pearl. Gives off a gold-colored infusion with an expressive and refreshing sweet taste. A good alternative for those who do not enjoy the grassy taste of some of the green teas.

Traces its origins to the most popular tea in the Land of the Rising Sun. The harvest takes place in early Spring. Its leaves are light-green and long. The resulting infusion is expressive and clear, with an aftertaste of honey. An interesting alternative for classic Japanese sencha.

This year's unique green tea from the second March harvest in the Ying Pan Mountains in Yunnan Province. Beautiful green leaves with a large portion of silvery buds with a wonderful fresh aroma giving a unique yellow-green brew with a floral-sweet taste and delicate bitterness. Unusual tea overflowing with spring joy and energy - a tea rarity!

Large green balls with either lychee or a marigold flower (of either pink or orange petals) hidden inside create a breathtaking visual spectacle to be observed in our teacup. After brewing, the handmade ball bursts open, revealing the flower hidden within.

A Japanese green tea with the addition of roasted rice. Recommended for an evening drink, since it contains little theine. Can be served alongside light meals.

Korean green tea made from leaves from the third, summer harvest. It has a mature scent with delicate sweet taste. Produced on Korean Jeju island from tea trees growing in large scale plantations.

Made with a traditional method: Taking strong leaves which grew while fully exposed to the sunlight, then roasting them in a Kama cauldron. The infusion has a fresh taste, intertwined with sweet tones reminiscent of mint. Makes a great aftermeal drink. Can be prepared with either hot or cold water, as well as with ice.

This year's fresh green tea from the mountainous Chinese province of Guizhou with the perfect humid subtropical climate for tea production.

Small spring tea leaves collected by hand are rolled into small balls so-called Chinese emeralds. During brewing, the leaves slowly develop, increase their volume, delight with their perfect shape and delicate greenery.

This tea gives a bright yellow-green brew with a fresh, soft sweetness with a floral note.

Preparation:
3g / 150ml.
80 degrees C.
1-2 min (3 brews)

A distinguished Japanese Matcha tea of high class. Characterized by an expressive fresh taste. Ideal for a traditional tea ceremony.

Rich with nutrients. Has great medicinal qualities.

One tin can contains 30g. of product.

Matcha of the highest, ceremonial grade quality, with BIO certificate, made from the leaves of tea bushes not older than 30 years, growing in the Japanese Kinki region in central-southern part of Honsiu island. Creamy tea can be made even with a little amount of the tea powder.

Lightly oxidized tea from the leading Nepalese garden of Jun Chiyabari. Top-quality, organically grown leaves growing in the crystal-clear environment of the high Himalayas, partly processed by hand, give an infusion of vegetable notes. This tea, however, is warmer and more mature in reception than it is usually the case with green teas.

One of the most precious Chinese green teas. Limited production. Made from the first Spring leaves, it has numerous small buds, curled into little spirals. After brewing we receive a slightly yellowish infusion with a fruity aroma. A good choice for those who do not enjoy the "vegetable" taste of Japanese or Korean green teas.

A Japanese tea of Spring harvest with dark-green needle-shaped leaves, possessing a distinctly fresh fragrance with almond notes. Bright golden infusion, delicately milky-almond in taste, with a peach finishing. It possesses a slightly invigorating quality, very good for hot days.

A tasting set of all 4 Nepal Jun Chiyabari teas available at our shop. The set contains 10g of each tea:

- Jun Chiyabari Himalayan Spring

- Jun Chiyabari Himalayan Shiiba

- Jun Chiyabari Himalayan Evergreen

- Jun Chiyabari Himalayan Black

An ideal way to know the unique taste of Nepalese tea and compare them all.

The highest quality Chinese green tea, so-called "Dragon Well" tea from the West Lake area of Zhejiang Province, one of the ten most famous Chinese teas. Only the youngest leaves  are used for its production. They are longitudinally compressed, light green.

There are several legends about this tea. One of them tells about emperor's grandson, who arrived at the Hu Gong Temple and was offered this tea, He and the emperor were so delighted that 18 tea trees growing in front of the temple received imperial status. Tea is produced from these trees until today and the price per gram is higher than the price of gold!

The infusion is golden with a nutty note. After brewing, the leaves regain their vigor, show their natural shape and color.

Preparation:
3g / 150ml
75-80 degrees C.
1-2 min. (3 brews)

A green tea from the Chinese province of Yunnan, it has been produced there for over 1700 years. The leaves of this tea receive a delicate treatment. They possess regular shape and a greenish color, giving off an infusion with a sophisticated and delicate taste and aroma. A good choice for those who do not enjoy the "vegetable" taste of Japanese or Korean green teas.