Green Tea

Green tea is heated soon after plucking to halt active oxidation and preserve the leaf’s fresh character. Chinese methods of firing, shaping, and drying can create aromas of young greens, chestnut, flowers, legumes, sweet grass, or gentle toast. Freshness matters, but quality is not reduced to vivid color: balance, texture, and a clean finish are equally revealing. The collection includes Longjing, Mengding Ganlu, Jingshan, and a “sparrow tongue” style. Tender buds and young leaves can become harsh under boiling water, so begin with a lower temperature and short steep. Store the tea airtight, cool, dark, and away from foreign odors. Before opening a chilled package, let it reach room temperature to reduce condensation on the leaves.