Green tea is an unoxidized tea which originated in China about thousands years ago. The processing of green tea involved rapid heat, which is used to “seal” the enzymes to prevent further oxidation. There are two methods used to fire green tea, pan-fired, or pan-fry method and steamed method. Most Chinese green teas use pan-firing method. Green tea has abundant anti-oxidants, along with other health benefits and has been widely studied around the world. Green tea is most cherished for its taste and freshness so early harvests, usually pre-ming in early April is considered the highest quality.

While China grows more than two thousand green tea varietals, we primarily focus on legendary green teas from their true origins, the real deal, as terroir is a very important factor in the quality and taste of green tea.  Some of the most renowned green teas we carry are West Lake Dragon Well, Huang Shan Mao Feng, Liu An Gua Pian, Tai Ping Hou Kui, and Anji Bai Cha. 
  

Green Tea Steeping Guide

To get the most enjoyment out of the tea, we recommend using a gaiwan or glass brewing vessel without an infuser. For the best tea tasting results, warm up the tea ware first, then add the tea leaves, take in the aroma, then pour the hot water on the side wall of the teaware. Please see more specific step-by-step brewing instructions below: 

1. Tea to water ratio: 3g to 150ml/5oz water.

2. Water temperature: 180-185 F or 85 Celsius. Never use boiling water.

3. Water quality: Recommend to use spring water or filtered water. No tap water, purified or distilled water. 

4. Brewing time: First steep about 2 minutes, subsequent steep 1-2min. If you use a gaiwan or porcelain teapot, please don’t cover your tea with the lid.

5. Friendly reminder, please don’t forget to smell the aroma before drinking your tea. Aroma is always the first part of your sensory tea experience.