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.

Highest quality Japanese sencha from a limited 2018 Spring harvest, with an expressive taste and a sweet touch of umami. Prepared in a tiny garden in Makinohara by the Sugimoto family. Steamed in Tokyo way. Original packaging contains 100g of tea.

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!

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.

A high quality Sencha-type Korean tea. Its taste possesses distinguishable notes of caramel and roasted nuts.

Korean green tea gathered at the end of Spring harvest, with a fresh aroma, a delicate fruity-cream aftertaste and a touch of melon.

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.

Japanese green tea produced from the stems of tea bushes. Fresh and delicate in taste. Thanks to low theine contents it can be drank at any hour.

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 Vietnamese green tea made from the leaves of aged (few hundred years old) tea trees. Cultivated in the Ha Giang Province of northern Vietnam, it has been manufactured by the Hmong ethnic minority for generations.

Leaves growing on tea trees provide an infusion which is stronger and more mature than leaves from tea bushes.

Characterized by a fresh, light and refreshing taste with no bitterness, excellent for hot days.

Parzenie:
3g/150ml
90 st.C
1-2 steeps

High quality powdered green tea, coming in convenient bags. Each bag contains 1,5g of tea, enough for one serving. Convenient packaging allows to prepare the tea in all conditions. A good choice for those who wish to learn the taste of matcha tea.

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.

Korean green tea. Sejak means tea from the second harvest. It is picked and processed entirely by hand. The unique flavour and aroma are a result of slight roasting of the leaves. The taste is full of mild nutty flavour mixed with freshness and sweetness which fills the mouth right after the first sip of tea.

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 Vietnamese green tea made from leaves of the tree variety of tea bush. Coming from Ha Giang Province in northern Vietnam, it has been manufactured by the Hmong ethnic minority for generations.

Characterized by a fresh, light and refreshing taste, without bitterness. Great for hot days.

Parzenie:
3g/150ml
80 st.C
1-2 min
2-3 steeps