When producing green tea, the freshly-plucked tealeaves are heated in a large pan at the high temperature of approx 70° right after harvesting in China. In Japan, the freshly plucked leaves are steamed over hot water for a moment. The fermentation of the leaves are killed and interrupted. The leaves keep their natural dark-green colour.
After heating/steaming, the tea is rolled up loosely and then dried immediately and packed. In China and Japan one says: “Drinking green tea conduces the care of life”.
You can find green tea in every variation. Whether small and round with long,
light-green leaves or dark-green and wiry – not to mention the variations in taste.

Preparation: The tannin in green tea is released faster than in black tea.
In order to avoid the bitter taste, boil the water once and then cool it down to 80°-90°.
In the case of the Japanese teas, let the water cool down to even 60°-70° before brewing the tea. Green tea can be made several times from the same leaves.

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Minimum Order is € 250.00, email us for the price list

China Lung Ching

Lung Ching, translated “Dragon's fountain“, is one of the most popular Chinese green teas. In order to protect the long leaf against fracture it is dried in wide pans by hand with a maximum of 80°. Very light, soft and sweet-fruity cup with a bloomy character and the unique taste of green tea.

China Green Wu Lu Mountain

The Wu Lu Mountain tea is grown in the region of Jiangxi, on the slopes and gradients of the Lu Mountain. Due to the mountain breeze, the gardens are surrounded by misty and humid climate as well as the special ground where they grow, the plants have these special leaves which are long and small with a dark green colour. An elegant softly tart tea with a smooth sweet touch.

China White Hair

The tea is grown in high mountain tea estates which are located more than 1,500 meters above sea level where the natural conditions are almost perfect and the gardens are covered by mist almost the whole year through. The harvesting time is in April. The tea has a smooth taste and a delicate fragrance.

Finest Green Tea Blend

The sweet-dry taste of the Chun Mee is completed through the sweet taste of the green Yunnan tea and the white Pai Mu Tan which makes this blend so adorable.
A lovely combination!

China Young Hyson

There are various names for the Young Hyson like “Chun Mee“ or “Precious Eyebrow Tea“.The tea is produced in the south-west of China. The leaves are harvested shortly before the spring monsoon. The production of the Young Hyson requires a lot of experience as the tea is rolled by hand and obtains hereby its special shape. The cup has a yellow golden colour and a soft but substantial taste. Lightly rolled leaf, fine tangy taste.

Special China Gunpowder Temple of Heaven

Particularly popular is the gunpowder “Temple of Heaven“. Temple of Heaven is a label of a large tea factory in Hangzhou. The original “Temple of Heaven“ is a temple in the Forbidden City in Bejing. The tea for this blend is always harvested at the same estates. The quality is continiously the same on the entire international market. Dark green and tightly rolled leaf, tenderly bitter and tangy taste.

China Green Sencha*

Finest China Sencha. The ideal tea for “green tea beginners“. It has an intense taste and a citruslike flavour.

China Gunpowder

Gunpowder originally comes from the Zhejiang province in South-East China and is the first Chinese tea known in Europe. The tea received its name by the shape which reminds, in dry condition, of “Gunpowder“. When water is added, the leaf opens quickly. The tea has a tart taste and a slightly opened, bright green leaf.

China Chun Mee

A common green tea from the southern part of China.
The name of this tea derives from its typical shape which looks like an eyebrow. Tangy and strong cup.

This speciality comes from the Fujian province and is also called “Phoenix Dragon Pearls“ as the power of the dragon, in form of the green tea and the beauty of the phoenix, in form of the fresh jasmine flowers are combined together to one tea. The flowers are blended with the tea and rolled afterwards. This process will be repeated for 3 times. A wonderful tea with a lovely sweet taste of jasmine.

This lovely jasmine scented tea comes from Fujian province. A possible translation could be “White Haired Monkey“. This description refers to the silvery kind of twisted young tea buds used for this fantastic tea. Its flavour and scent is amazing and in China it is said to give ladies a certain beauty. Slightly rolled leaf with silvery tips, fine sweet flavour.
Ingredients: Tea, jasmine blossoms.

China Jasmine Chung Hao

A high quality, semi-fermented green tea. Most of the jasmine flowers will be sorted out after the complete drying process of the tea. The result is a very pleasant cup with a tender taste of jasmine. Silver tips will give this tea its typical appearance.
Ingredients: Tea, jasmine blossoms.

China Jasmine with blossoms

The jasmine flowers are picked when they begin to bloom and are layered over the tea leaves over night; the tea quickly absorbs the jasmine flavour, leaving the petals pretty but useless; any flower which remains in the final product is simply for decoration. This flavouring process is repeated with several batches of flowers. Tangy taste, golden cup.
Ingredients: Tea, jasmine blossoms.

One cannot forget this incomparable tea. The Milky Oolong has a really smooth but also fruity and kind of creamy taste. Simply extraordinary.

China Gui Hua Sweet Osmanthus

A remarkable tea of the Guangxi province, from the south of China. Freshly picked osmanthus flowers, which have the fresh taste of peaches, are blended with slightly fermented green tea. Goldcoloured cup, sweet fruity taste. Ingredients: Tea, Osmanthus blossoms.

China Kwai Flower Oolong

Besides jasmine flowers also osmanthus flowers are used for flavouring tea. It gives the tea a special kind of peach taste which even completes the excellent oolong taste. A tender taste!
Ingredients: Tea, osmanthus blossoms.

China Oolong Tit Kon Yum

A classic Oolong from the Chinese Zhejiang province. Lovely taste. Half-open, curly leaf, pleasant golden cup. A tea for the whole day which can be drunk hot or cold as this tea will not become too bitter when it cools down. Harmonic, lovely taste.

Big leaf spring tea from the Fujian province. For this tea only buds will be used which are still entirely closed or only half opened. Dry-sweet taste, its cup is a little darker as the silver needle tea, an ideal tea for lovers who like as well green and white teas. Long silver-green leaf, mild-harsh cup.

China Pai Mu Tan

Pai Mu Tan is grown in the Fujian province, the estates are situated at an altitude of approx. 1,500 mts.
The leaves are not rolled after the harvest, they will only be fermented shortly and immediately dried. Through this procedure the buds will keep their nice white/silver colour where the tea got its second name “White Tea“ from. Slightly fermented, light and mild character with an ambercoloured cup.

The North Tukvar Estate is situated in the Darjeeling East Valley at an altitude of 390 to 945 mts. This garden was one of the first to start producing green teas beside the classical black teas and is well known for finest green teas. An all day tea with an elegant cup with a sweet-dry taste. Smooth, tangy green tea flavour.

The most famous green tea is probably the “Pi Lo Chun“ (Spring snail) which is one of the most exciting specialities the tea culture is offering to us. The Pi Lo Chun is harvested in spring (March/April) and has a fresh, fruity taste. A wonderful spring tea!

Formosa Pi Lo Chun

Pi Lo Chun means “Spring Snail“ and is given due to corresponding to the shape of the tea-leaves. The time of harvest is from middle of March to the middle of April. Approx. 60,000 to 80,000 of the buds and youngest leaves are needed to produce 1 kg of dried tea which explains its high price. Sweet soft character.
Smaller leaf than the superior.

Gyokuro Asahi means “Noble Dewdrop“ and is characterised by its deep green colour and its strong sweet flavour. 2 weeks prior harvesting the bushes will be covered with bamboo mats. The leaf will produce more chlorophyll, less tanning agent and will grow more slowly to have more flavour. One of the best teas of Japan, darkgreen leaf with a fantastic taste.

Japan Sencha Makinohara

A blend of different Senchas from the Makinohara hills. Delightful dark green leaf with a sweet nutty taste. Extraordinary tea which shows the remarkable difference between a regular and special Sencha. Sweet and mild.

Japan Sencha Kalegawa

This Sencha has its origin around the city of Kalegawa. Lighter and bigger leaf as the Makinohara as also the 3rd and 4th leaf is used for the production. An excellent tea for Japan green tea beginners. Intensive, tangy taste.

Japan Bancha

Large green leaf with a brownish touch. The Bancha often contains stalks. The leaves are much bigger than the Sencha. The taste of Bancha is mild and digestive. Classical tea for every day.

Japan Buddha Ama Cha*

A very sweet(!) taste with smooth note of anis.
Japan Buddha Ama Cha is a sweet "tea" which is prepared every year for Buddha's birthday. Japan Buddha Ama Cha is made from the dried leaves of the Hydrangea Macrophylla, a bush found in abundance in the mountainous region of Japan.

Japan Kukicha

This rarity is only produced in Japan. The so called “stalk tea“ contains a large amount of stalks besides the green classical Sencha leaf. The pale colour of the stalks and the green colour of the Sencha leaf gives a beautiful contrast. The tea smells intensive and is markedly strong even a little bitter in the after taste. Light green cup colouring into dark. Flowery flavour.

Japan Gen Mai Cha

Exotic combination of green teas and roasted rice.

Fine green tea powder, which is the centre of attention of the Japanese tea ceremony, is a particular speciality. To make a good Matcha/Maccha, tender Gyokuro leaves are steamed briefly, dried in the air and finally, after removing all stems, stone ground into a fine powder. The shining green Matcha/Maccha is put directly into a tea bowl, hot water is poured over it and foamed up with a bamboo broom.