Green Classic Teas | Green Aroma Teas | Green Decaf Teas
Green tea, most popular in Japan and China, is picked and processed with minimal, if any, oxidation. Japanese green teas are generally steamed while the Chinese are traditionally pan fried giving each tea a distinct taste and appearance difference.
Milder, finer green tea from the high cultivation areas of Eastern Nepal. Dark green leaf with fine, light tip and a golden yellow infusion.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
An exclusive offering from a boutique garden in Nepal’s enchanting Ilam Region. A light straw cup with a brisk signature and lovely honey floral finish. TeaGschwendner has been instrumental in funding tea development in this area. The production process that created this tea was specifically designed to meet our exacting specifications.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered water, boiled and cooled to 80°C/176°F. Allow to brew 1.5 min.
A Decaffeinated version of the classic “Precious Eyebrows”—with all the same solid heart notes of smoke and chestnut. Lose the caffeine without compromising the quality of your cup.
Preparation: 12g tea leaves (5 level Teelamass) to 1 liter filtered or soft water, boiled and cooled to 90°C/194°F. Allow to brew 1 min.
Sea captains ferrying precious cargoes back to the West dubbed this granular tea Gunpowder, in reference to that common tool of warfare. This tumble-fired Chinese classic comes in many grades, the finest of which is Temple of Heaven. The choicest leaves and buds make the smallest “pellets,” which render an olive colored cup when brewed, slightly sweet and strikingly nutty. A second infusion is usually possible.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 75°C/167°F. Allow to brew 2 min.
A gem from the breathtaking jagged peaks of the south Anhui Province. The gardens, often subject to shifting mists, give up their finest rewards each spring—pan firing delivers a pale straw cup with a bittersweet astringency, subtle roasted character and light floral finish.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
Some of finest Green tea in the world is produced in the Xi Hu District of the Zhejiang Province. This Organic selection comes from a small tea garden that lies at the feet of the Buddha, “Ru Lai Fo,” where cultivation is overseen by the local Tea Research Institute. A bright yellow cup offers the bounty—bittersweet green notes, vanilla and water chestnut dominate a velvety cup. Multiple infusions possible.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
Widely known as “Dragon Well,” Lung Ching is one of China’s “Ten Famous Teas” eagerly awaited each March and April. Meticulously plucked, withered and pan-fired to perfection, this First Grade tea is a masterful achievement of the balance between bitter and sweet. A sunshine yellow infusion presents contrast. Water chestnut resounds and bitter plant undertones give way to a softer, sweeter hint of vanilla.
Preparation: 3 g tea leaves (2 level teaspoons) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
A splendid introduction to Japanese Green Tea, this straightforward selection from the Aichi Prefecture will satisfy your curiosities. Brisk and full-bodied with the characteristic notes of brine and fresh-cut grass that make Sencha a beloved choice the world over.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1 min. Quite vitalizing. Also tastes good cold.
Bancha—“coarse tea”—hardly deserves its humble name. Plucked in the summer, after the prime Sencha season, Bancha has a more subtle vegetal profile, with pleasant toasted notes and low astringency. It is an ideal tea to pair with food and presents an excellent choice for those seeking to minimize caffeine intake.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 80°C/176°F. Allow to brew 1 min.
No inferior tea here—our Genmaicha is made with high quality Sencha, and of course, the famous toasted rice. Originally a frugal and clever way to extend the household tea supply until the following spring, this invention of the less fortunate became a smashing success. The brisk vegetal sweetness of Sencha harmonizes wonderfully with the starchy flavor of toasted rice.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1 min.
South of Shizuoka lies the vaunted Aichi Prefecture. This seaside region is blessed by a mild micro-climate that is perfect for tea and consistently delivers spectacular results. Our exquisite jade Sencha, rich with marine notes and a finish of sweet melon, is proof that pedigree matters. A complex, satisfying cup.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
“Twig Tea” is a specialty of the early spring made by meticulously processing leaf and stalk cuttings from Sencha production. Lightly creamy and nutty, this treat brews up a bright yellow-green, but does not have the vegetal boldness of its Sencha cousin. Low in caffeine and delicious on ice.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
The muted green color indicates this is not your typical Japanese Green Tea. This specialty of Kyushu is pan-fired, rather than steamed, and hand-rolled in the traditional Chinese fashion. The result is a stunning mélange of flavors highlighted by briny grass, almonds and the tartness of berries. Five hundred years of tea tradition come alive in this golden yellow infusion.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 80° C/176°F. Allow to brew 2 min.
A stunning, emerald First Flush Green Tea harvested in early June. For centuries, Japanese tea growers have practiced “shading”—using nets or trellises to control the amount of sunlight the plants receive. Kabuse cha is partially shaded under translucent nets for two weeks prior to harvest enhancing the sweetness and smoothness of the finished product. The result is somewhere between Sencha and Gyokuro: grassy and vegetal capped by a rich, unexpected creaminess.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 1.5 min.
The advent of spring heralds this elite “Jade Dew” tea that is entirely produced by hand in a boutique setting in the Aichi Prefecture. The emerald leaf takes on a lustrous, splinter-like appearance after being subjected to full shading under trellises for several weeks. Intense chartreuse cup, with rewarding notes of seaweed and honeydew melon. A brief second infusion is possible.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 60°C/140°F. Allow to brew 2min.
An exquisite, everyday Matcha for the demanding enthusiast. In order to capture the maximum possible health benefit from your cup, there is no better choice than a tea such as this—you are actually drinking the powdered leaf! A gorgeous, foamy vivid green when prepared properly in Japanese Tea Ceremony style. Filtered water is added, boiled and cooled to 60°C/140°F. The liquid is then beaten until frothy using a bamboo whisk (chasen).
The expression of an ancient Japanese art form—the luminous, jade green cup of Hikari is Matcha at its finest. Only premium, specially cultivated Tencha leaves are chosen for careful processing and grinding. This is the chosen tea of the Japanese Tea Ceremony—frothy and creamy with full body and lingering sweetness. Preparation: 1-1.5g Matcha powder (2 slightly heaped “Chashaku” bamboo spoons) to 100 ml (3.4 ounces) filtered or soft water, boiled and cooled to 80°C/176°F; whip with a bamboo whisk (Chasen) until foamy.
Our green aroma teas begin with the finest green teas and are blended with only the highest quality of ingredients such as flowers, fruits and oils to create wonderful flavor sensations.
Typical tea specialty from Morocco. The finest Chinese gunpowder and the sweet yet fresh-tasting mint invite you to a flavorful journey to North Africa. Green tea, nana mint, natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2 min.
The taste of juicy orange and the pleasant sweetness of green tea make this tea blend a refreshing taste experience. Green tea, orange peel, sunflower blossoms, natural flavor.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
A unique treat for ginger lovers. Green tea from India, ginger pieces, natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
The finest Jasmine teas hail from Fujian Province where Tea Masters have been practicing their art for centuries. Top quality green bud sets are plucked in spring, and after light processing, are set aside to patiently await the jasmine blossoms of summer. Picked at just the right moment, the delicate white blooms are layered with the tea and allowed to rest overnight. These beautiful hand-rolled Curls readily accept the delicate, heavenly aroma. A Royal cup indeed.
Preparation: 12 g tea leaves (7 level Teelamass) to 1 liter filtered or soft water, boiled and cooled to 80° C/176°F. Allow to brew 2 min.
This bold Jasmine handiwork is the specialty of producers in the northern highlands of Jiangxi Province. The base of Chun Mee Green Tea provides a bold canvas for the enduring bouquet of fresh Jasmine. A golden, lively cup that is sure to inspire your confidence and compliments.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2 min.
Jasmine, sunflower and rose enchant your senses. It isn’t difficult to imagine a thousand more cups as lovely as the very first. Green tea from China and black teas from India, Ceylon and China blended with sunflower, jasmine, rose blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Like a piping hot apple pie wafting on the window ledge, this blend commands the attention of the entire neighborhood. Immensely popular and intensely enjoyable. Black and green teas from India, Ceylon, and China, apple pieces, chopped almonds, cinnamon bits, and natural flavor.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 2 min.
Tart and tangy cranberries meet the rich sweetness of ripe mangos. Sweet, invigorating and exceptional! Green teas from China and Ceylon, mango and cranberry pieces, and natural flavor.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
The Earl goes Green. The bright, familiar taste of the Bergamot Orange on a green tea base. A slight variation on a tea classic. Green teas from India, Japan and Ceylon, bergamot oil.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Ripe cranberries deliver a sweet tartness that is offset brilliantly by the smooth freshness of green tea. Green teas from China and Ceylon, cranberries, heather blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Green tea from India, slightly flavored with the taste of fresh plucked, juicy apples and a hint of spicy coriander. Green tea, apple pieces, coriander, natural flavor.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
Mouthwatering peaches and velvety vanilla deliver a smooth cup that is full-bodied and sweet. Green teas from Ceylon, Japan, and India, peach pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
A fine blend of green teas with a delicate and enticing cherry bouquet. Green teas from Japan and China, silver tips (the youngest shoots of the tea plant), and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1 min.
A lighter “chai” tea in the style of Western India. Cinnamon, cardamom, clove and vanilla are blended with green and black teas for a true “Khali-Kahwa” or “really good cup”. Green teas from India, China and Japan, Black tea from India, cinnamon bits, cardamom seeds, cardamom husks, cloves, orange peel, and natural vanilla flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered, boiling water. Allow to brew 3 min.
Brace yourself for a blast of cool Peppermint in this hot green tea. Popular in Southern France and Northern Africa, this traditional tea has been a favorite for centuries. Green tea (Gunpowder from China), natural peppermint oil and natural flavor.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2 min.
A tropical paradise of flavors spiked with pineapple. This treat on ice is also charming hot. Green tea, sunflower, rose blossoms, cornflower blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 2 min.
Fresh and tangy citrus sweetened with a touch of vanilla. Green teas from India, Japan and Ceylon, lemon peel, vanilla pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Bring your ruby red breakfast ritual to the teacup with this citrus indulgence that is sure to please – morning, noon or night. Green tea from India, Guava pieces, berries, cornflower petals and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
Natsukaori—Japanese for “summer fragrance”—is a captivating composition of strawberry and vanilla that is sure to warm your world. Green teas from India, Japan and Ceylon, strawberry pieces, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
The creamy richness of coconut milk on a dazzling and brisk Japanese Sencha base. A true customer favorite. Green tea, shredded coconut and natural flavor.
Preparation: 3g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°. Allow to brew 2 min.
Deliciously succulent and tart-sweet berries meet the creamy bite of fresh yogurt. A treat to be enjoyed year round. Green tea from India, blueberries, mallow blossoms, and natural flavor.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 2 min.
A sumptuous almond pastry profile that is not to be left off any list. A nimble contrast to the heavier flavors of the season, Sencha Claus delights in warm, spicy sweetness. Green teas from Japan, Ceylon and North India, almond bits, cinnamon bits, natural flavor and orange blossoms.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
The intensities of sweet raspberry and sour rhubarb tamed by fine vanilla. Green teas from Ceylon and Indonesia, apple pieces, natural flavors, and raspberry and rhubarb pieces.
Preparation: 3 g tea leaves (1 heaping teaspoon) per 8oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 1.5 min.
Our green teas are decaffeinated without harsh chemicals. Proper Carbon Dioxide (CO2) Decaffeination removes roughly 97% of caffeine. Under tremendous pressure CO2 gas becomes liquid. In liquid form it is an excellent solvent—it can extract caffeine while leaving the rest of the leaf properties intact.
The decaffeinated version of a best seller. Jasmine, sunflower and rose enchant your senses. It isn’t difficult to imagine a thousand more cups as lovely as the very first. Decaffeinated green tea, decaffeinated black tea, sunflower, jasmine, rose blossoms, and natural flavor.
Preparation: 11 g tea leaves (6 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 2 min.
The decaffeinated version of a best seller. The creamy richness of coconut milk on a dazzling and brisk Japanese Sencha base. Decaffeinated green tea, shredded coconut, and natural flavor.
Preparation: 13 g tea leaves (6 level Teelamass) to 1 liter filtered or soft water, boiled and cooled to 90°C/194°. Allow to brew 2 min.
The decaffeinated version of a best seller. A lighter “chai” tea in the style of Western India. Cinnamon, cardamom, clove and vanilla are blended with green tea for a true “Khali-Kahwa” or “really good cup”. Decaffeinated Green tea, decaffeinated Black tea, cinnamon bits, cardamom seeds, cardamom husks, cloves, orange peel, and natural vanilla flavor.
Preparation: 12 g tea leaves (6 level Teelamass) to 1 liter filtered or soft, boiling water. Allow to brew 3 min.
A Decaffeinated version of the classic “Precious Eyebrows”—with all the same solid heart notes of smoke and chestnut. Lose the caffeine without compromising the quality of your cup.
Preparation: 12g tea leaves (5 level Teelamass) to 1 liter filtered or soft water, boiled and cooled to 90°C/194°F. Allow to brew 1 min.
