Green Tea

Green tea leaves are heated quickly after picking to stop them from darkening. That fast step locks in a fresh, grassy flavor. The two main schools take different approaches. Chinese greens are pan-fired in a hot wok, giving them a lighter, nutty taste, while Japanese greens are steamed for a richer, savory brew with more body. We also carry a roasted option for something warmer and toastier. Our guide to green tea breaks down what makes each style different.

If you want something clean and easy with a gentle nuttiness, start with a pan-fired green. A steamed one will take you in a bolder, more savory direction. Shade-grown leaves deliver the most intense flavor because the plant builds up more flavor without direct sun. The taste difference between styles is not subtle at all. Browse our Japanese tea collection to compare steamed styles side by side and find your favorite.