We are delighted that you are interested in exploring the world of green tea!
We suggest trying out different varieties to discover your preferred taste profile. There are two primary production methods for green tea: Chinese and Japanese.
Chinese green teas are typically heated and roasted in a hot, dry pan, which minimizes oxidation and imparts a rich roasted aroma. Many Chinese green teas feature this roasted aroma in combination with floral and sometimes even earthy notes.
Japanese green teas, on the other hand, are typically gently and briefly steamed. This process, like the pan roasting for Chinese tea, is mainly aimed at stopping oxidation. Japanese green teas offer a delicate, slightly sweet flavour profile with hints of vegetal notes and a pleasant umami taste.
In terms of Chinese green teas, we recommend trying Mao Feng, Anji Bai Cha and Longjing. If you are keen to explore Japanese green teas, consider Bancha, Sencha and Gyokuro.
As you continue your green tea journey, we encourage you to experiment with different varieties and preparation methods. This will help you discover the flavours and styles which resonate with you the most.
Please note that while we are passionate about tea, we are unable to provide health-related recommendations. We appreciate your understanding on this matter.
Feel free to reach out if you have any further questions or need additional assistance. Enjoy your journey!