Rolled in the classic style of Long Jing, this is a beautiful creation from our producer of Huiming.
Discover the highest quality teas, selected directly from the tea gardens.
This organic bancha from the Kagoshima region in southern Japan meets all the criteria for a great everyday green tea.
The marriage of mint and spices, this green tea offers a bright liquor with a light aromatic profile. The softness of its supple texture contrasts with the menthol sensation. A memorable journey to North Africa!
Coming straight from a new garden project perched at 1,200 meters above sea level in eastern Guizhou, this tea harvested from 5-year-old seedlings of the Fuding Da Bai cultivar was grown without chemicals, as evidenced by the results of our laboratory tests in Shanghai.
It takes at least 7 nights to perfume this green tea rich in buds with fresh jasmine flowers.
From Guizhou Province in China, this tea has a beautiful contrast of silver buds and dark green curled leaves.
A delicious house blend of organic green tea (organic Gunpowder) with mint.
Thirst quenching and light on the stomach, mint green tea is the most drank beverage in the arid regions of Northern Africa.
Its fresh persistence will give you a taste for more….
This meeting of two time-honoured classics unfolds an intense aromatic bouquet of jasmine and bergamot, delicately enhanced with the sweet fragrance of rose.
Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.
This green tea-based version of the classic bergamot-flavoured Earl Grey offers a more herbaceous liquor and a more pronounced aroma.
Well-known for its strong taste, Gunpowder green tea has long dominated the Chinese export market.
Omnipresent in Maghreb (most of all in Morocco), it has been used to prepare the famous mint tea for more than two centuries.
Our Gunpowder comes from organic culture in Hunan province (China). Its bold green taste bears the expected bitterness of the style.
It can be drunk as is for its intense vitality or with fresh mint leaves for a smoother moment.
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
The Okabe farmers cooperative offers us this Gyokuro produced following the covered method of cultivation giving it its characteristic taste from shade.
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.
A well balanced blend of leaves and stems roasted to its characteristic ochre colour.
This tea from Zhejiang is produced by the master hand of Mr. He, a dynamic and forward-thinking producer.
Easily recognizable by its long slender leaves, this classic Chinese green tea comes from Huo Shan County (litt. “Huo Shan Yellow Buds”) in Anhui.
Grown and processed in the region of Uji in Japan, this "shade-tea" is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.
From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
Enjoyable Japanese green tea made with a mixture of twigs and leaves of Sencha.
A great Chinese Classic whole leaf with a bright tint of jade. A clear green liquor, brisk and tasty with elegant floral and grassy notes well structured with an edge of fresh hazelnut.