Green Teas
Unoxidized, temperature-shy, and the most rewarding category to get right. Water too hot is the classic mistake — bitterness is a choice here.
Sencha
🍵Japan's most-drunk green tea: steamed rather than pan-fired, giving a grassy, savory cup with real umami depth.
Dragonwell (Longjing)
🍵China's famous pan-fired green: flat leaves, chestnut sweetness, and a softer edge than steamed Japanese greens.
Gyokuro
🍵Shade-grown for three weeks before harvest, concentrating the amino acids that make gyokuro the umami benchmark of tea.
Jasmine Pearls
🍵Hand-rolled green tea pearls repeatedly scented with fresh jasmine flowers — fragrance without added petals in the cup.
Matcha
🍵Shade-grown leaves ground to fine powder: whisked into suspension rather than steeped, consuming the whole leaf.
Gunpowder
🍵Tightly rolled leaves that unfurl slowly — a bolder, slightly smoky green built for mint and sugar in the Moroccan tradition.