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The core difference between green and black tea is oxidation. While black tea is oxidised to change its flavour and appearance, green tea is heated to stop oxidation – preserving that fresh taste and green colour that makes it famous.
Many of the best green teas are found in Japan or China, whose different methods of steaming and firing to stop oxidation can have a big effect on the final cup. A fired green tea like Gunpowder Green tends to have a slightly nutty or smoky flavour, while steamed Japanese Gyokuro has a peas-in-a-pod freshness. We've got creative with many of our green teas – why not try a flavoured blend like Goji Açaí?
How is it Produced?
Unlike black tea, green tea is heated before oxidation can take place – preserving its delicate, refreshing taste.
The delicate bud and top two leaves are best for green tea.
The leaves are laid out on racks to dry for 1–3 hours.
To prevent oxidation, the leaves are fired or steamed and "fixed".
Most green teas are rolled to release their aromatic oils.
Finally, the leaves are dried, sorted and packed.
How to Brew
Green tea is more delicate than black tea, and should never be brewed with boiling water: the heat extracts tannins, giving your tea a bitter, astringent flavour. Instead we recommend using water off the boil (around 80°C) – leave the kettle after boiling for five minutes, then pour and infuse for 2–3 minutes.