Collection: GREEN TEA

Green tea leaves are heated shortly after harvesting to prevent oxidation, the natural chemical process that changes the color, flavor and aroma of the tea. This step, known as firing, deactivates the enzymes responsible for oxidation, helping preserve the green color of the tea leaves.

Unlike black tea, green tea undergoes this process early in production to maintain its distinctive qualities.

In the cup, green tea typically offers a light body with grassy, vegetal or subtly sweet notes and mild astringency. Depending on its origin and processing method, you may also discover delicate floral, nutty or savory flavors.