Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles.
Discover the highest quality teas, selected directly from the tea gardens.
A flat-leaf Japanese green tea from the region of Shizuoka. Contains very little caffeine. Gives a sweet liquor with very little astrincency.
Genmaicha is a traditional Japanese blend of green tea leaves and grilled rice.
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.
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.
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.
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.