Unoxidised, gently steamed, and steeped for centuries — green tea is less a drink than a small ceremony. Here is everything from leaf to last sip.
Green tea and black tea begin life on the very same plant — Camellia sinensis. The difference is a matter of timing. Where black tea is left to oxidise until dark, green tea is heated soon after harvest, halting oxidation and locking in its fresh, grassy character and jade colour.
That single decision — to stop the leaf in its tracks — is what gives green tea its bright clarity in the cup and its remarkable store of antioxidants.
Tea is naught but this: first you heat the water, then you make the tea. Then you drink it properly. That is all you need to know.
From shade-grown powder to pan-fired curls — each style is shaped by where it grows and how it's made.
Shade-grown leaves milled to a fine powder and whisked, not steeped — so you drink the whole leaf. Vivid, creamy and intense.
Japan's everyday cup. Steamed within hours of plucking for a crisp, oceanic freshness and a clean, slightly sweet finish.
Grown under shade for weeks before harvest, building deep umami and a soft, brothy sweetness prized as a luxury.
Longjing leaves pressed flat in a hot wok, giving a toasty, chestnut-like warmth balanced by a smooth, mellow body.
Green tea blended with roasted brown rice. Comforting, popcorn-like and gentle — the cosy cup for any hour.
Roasted over charcoal until amber. Low in caffeine, warm and woody — a soothing tea for evenings and quiet ends to the day.
Packed with catechins — especially EGCG — that help neutralise free radicals in the body.
L-theanine pairs with caffeine to give alert, calm attention without the jittery crash.
Regular drinkers are linked in studies with better cholesterol and cardiovascular markers.
Compounds in green tea may modestly support metabolism and healthy fat oxidation.
Green tea is a wholesome everyday drink — not a medicine. For health concerns, speak with a qualified professional.
Green tea scorches in boiling water. Let the kettle settle to 70–80 °C — or add a splash of cold water before pouring.
About one teaspoon (2 g) of loose leaf per cup. With matcha, sift a half-teaspoon to keep it lump-free.
One to two minutes is plenty. Over-steeping draws out bitterness and buries the delicate sweetness.
Good leaves give two or three infusions. Each pour reveals a slightly different layer of flavour.
Green tea rewards a little patience. Cooler water, a shorter steep, and a quiet minute to yourself — that's the whole secret. The rest is just the leaf doing its work.
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