Green Teas

Also known as Lung Ching, this luxury steamed green tea is produced by hand through a 10-part process in Zhejiang Province, China. Dragonwell is distinguished by its beautiful shape, emerald colour, scented smell and sweet floral character. According to legend, in 250 AD, a monk implored a well dragon to come to the rescue of the poor farmers suffering a drought. Instantly, it poured rain. The dragon saved the day! The tea’s name is derived from this story. Sip and be transported to Dragon’s Well Monestary in China! For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

This specialty Japanese green tea is steamed in processing and blended with fire-toasted rice. The fresh vegetative character of the green tea is tempered with the toasty character of the rice. There is a natural sweetness to the finish of this tea. During the firing of the rice, it is not uncommon for the rice to ‘pop’ hence often referred to as ‘popcorn-tea.’ Enjoy the steam wafting from the light, golden yellow liquor. For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

100% Kenyan green superior leaf tea from Kapchorua Estate is the source for this stone ground Matcha. Kapchorua has a stellar reputation for its husbandry, planting and manufacturing techniques. Research has confirmed that this high grown leaf is exceptionally high in antioxidants, polyphenols and deep, rich flavor, making it perfect for grinding into Matcha powder using the Japanese techniques. Cha no yu is the name of the traditional Japanese ceremony. Matcha can be brewed in different ways when you do not have the Japanese ceremonial tools. Hot tea: Bring filtered water to roughly 180°F/82°C. Place approximately ½ teaspoon of Matcha in your cup. Infuse with 8oz of water, whisk briskly and enjoy. Hot Latté: Use ½ tsp. to base of cup and add 2oz. of hot water (not boiling) & mix vigorously to make a smooth paste. Top with freshly steamed milk and sweeten to taste.

Taiwan is known for producing the world’s finest gunpowder teas. Taiwan’s lofty mountain meadows, fresh water and wet humid conditions make for a long productive season. The process for making gunpowder is complicated, starting with pan firing the leaves and then rolling them and putting them through a second drying process. The finished leaf has a moisture content of no more than 5% and is tightly wound into a neat ball-shape. The cup has hints of smoke and sweet grass, with subtle undertones of burnt honey in a pale green liquor. Thank you, Pin Lin, Taiwan’s tea capital! For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.

The primary producing area in Japan is the Shizuoka prefecture, producing some of the best green teas in the world. Despite the fact that mechanical plucking is used, the end product is considered the best. Following mechanical plucking and brief mechanical withering the green leaf is steamed, looking like cooked spinach. Through several steps of drying, mechanical rubbing and finally selective grading, the tea has a distinctive appearance and glossy look and feel. These methods give a taste that is light in color but rich and full in the cup. For best results, heat water to 85⁰ C or 190⁰F (not quite boiling) and pour over 1 tsp. of tea per cup. Pouring boiling water on green tea leaves may bruise the leaves and cause bitterness.