Green tea comes from the same plant as black tea, but its leaves are not oxidized: immediately after harvesting, they are heated, steamed in Japan or roasted in China, to preserve their color and aroma. In this collection you will find our loose-leaf green teas: the Japanese Sencha, Bancha, Genmaicha, Gyokuro and Hojicha, the Chinese Long Ching, Gunpowder, Chun Mee and Pi Lo Chun, jasmine tea and many flavored blends, such as Ginger Lemon and Lago di Como.

How to choose

For a fresh and balanced taste start with a Sencha; for a light cup to drink during the day there is Bancha; if you love floral aromas, choose a jasmine tea. Those looking for a special tea will find Gyokuro, whose leaves are shaded for about three weeks before harvest.

How to prepare it

Green tea does not like boiling water: generally 1 teaspoon (2–3 g) per 200 ml, water at 70–80 °C, for 2–3 minutes. Many leaves can be re-steeped. You can find doses and times on each product page and in our tea guide.

Japanese powdered green tea has a dedicated page, matcha tea; for an even more delicate taste try white teas. We have been selecting them since 2008, for the website and for our shop.