All traditional tea starts out looking green. Every type of tea we can make is produced from the same raw material, the leaves of the evergreen plant, Camellia Sinensis. What creates the difference between the types is oxidation. 'Black' tea is fully oxidised, 'oolong' and 'white' tea is part-oxidised, with green tea not being oxidised at all. It is possible to have black, green and oolong teas all made with leaves from the same tea bushes.

Green tea can be produced anywhere that tea grows but the best is from China, Japan and Taiwan, with some noticeable exceptions from Korea and Vietnam. We offer a selection including some of the 'Famous Ten' from China, ceremonial teas from Japan but all chosen primarily for the quality of their flavour. 

To find out more about the differences between Chinese and Japanese teas, please use the relevant menus.

  1. As low as £13.00
    Huo Qing tea was first produced in Yong Xi village in the Anhui province, home to many famous teas. Its dark, glossy leaves with an edge of yellow rolled into little snail-shaped pellets unfurl slowly as they infuse. It is called Jade Fire as the tea has been fired over charcoal. The distinctively rich and smooth floral flavour presents a pleasant balance of astringency and sweetness with a long and refreshing aftertaste. As it has been fired by charcoal during the process, it has a unique light sweet smokiness in the aroma. The rolling process, similar to Gunpowder has been carried out the same way for centuries.
  2. As low as £8.00
    A tiny birds nest shaped cake made with succulent green shoots from the misty gardens of Yunnan. This paper wrapped compressed green tea yields a silky, golden-amber infusion. The aroma and flavour are complex, floral, fresh, wildflower meadow hay, sweet tobacco, and a delicate smoky note.