Green Tea
Unoxidized, steamed or pan-fired - 46 varieties.
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Sencha
Japan's most popular everyday green tea, steamed to preserve its vibrant color and fresh vegetal flavor.
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Matcha
Stone-ground shade-grown tea powder used in Japanese tea ceremony. Rich in L-theanine and antioxidants.
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Dragon Well
China's most famous green tea, pan-fired in a wok to create its signature flat leaf shape and nutty aroma.
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Gyokuro
Japan's most prized green tea, shade-grown for 20+ days to intensify amino acids and reduce bitterness.
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Gunpowder
Tightly rolled into small pellets that unfurl when brewed. The base for Moroccan mint tea.
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Jasmine Pearl
Hand-rolled green tea pearls scented with fresh jasmine blossoms over multiple nights.
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Biluochun
A rare spring tea with tiny spiral-shaped leaves, grown among fruit orchards that impart subtle sweetness.
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Bancha
A humble everyday Japanese tea made from later harvests, lower in caffeine with a gentle, approachable flavor.
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Hojicha
Roasted Japanese green tea with a warm, toasty character. Low in caffeine, perfect for evenings.
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Genmaicha
Green tea blended with roasted brown rice, creating a comforting, popcorn-like aroma.
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Longjing
A prestigious West Lake Dragon Well with jade-colored leaves and a smooth, lingering sweetness.
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Mao Feng
Huangshan Mao Feng, a famous tea from the Yellow Mountains with delicate, downy leaves.
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Taiping Houkui
One of China's largest-leaf green teas, hand-pressed flat with a distinctive orchid aroma and sweet taste.
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Anji Bai Cha
A rare albino cultivar green tea with exceptionally high amino acid content and a naturally sweet, mellow flavor.
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Kabusecha
A semi-shaded Japanese green tea bridging the gap between sencha and gyokuro, with enhanced sweetness.
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Kukicha
Japanese twig tea made from stems and stalks, offering a uniquely nutty, creamy flavor with very low caffeine.
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Lu An Gua Pian
The only Chinese green tea made exclusively from single leaves without buds, with a unique seed-like shape.
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Shincha
The prized first-harvest Japanese green tea of spring, celebrated for its exceptional freshness and vivid flavor.
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Enshi Yulu
One of the only Chinese green teas still steamed - a living relic of Tang Dynasty processing with Japanese-like umami character.
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Chun Mee
The 'Precious Eyebrow' - one of the most widely exported Chinese green teas and the base for many North African blends.
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Xinyang Mao Jian
One of China's Ten Famous Teas from Henan Province, with fine downy tips and a clean, nutty sweetness.
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Mengding Ganlu
Sweet Dew of Mengding Mountain - from possibly the oldest cultivated tea origin in the world, over 2,000 years ago.
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Tamaryokucha
Japan's rare pan-fired (kamairi) green tea - the only Japanese green tea not steamed, showing Chinese processing influence.
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Vietnamese Lotus Green
Green tea scented with fresh lotus blossoms over multiple days - a centuries-old Hanoi tradition of exquisite fragrance.
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Korean Sejak
A refined Korean spring green tea - 'sparrow's tongue' leaves from Korea's 1,200-year tea tradition.
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Fukamushi Sencha
Deep-steamed sencha - steamed 2–3x longer than regular sencha for a richer, more intense, vibrant green cup.
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Gyokuro Karigane
Premium twig tea from gyokuro offcuts - shade-grown umami intensity in a lighter, sweeter format.
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Tencha
Matcha's parent leaf brewed whole - shade-grown and de-stemmed but unground, revealing a unique delicate umami.
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Konacha
Fine tea particles from sencha and gyokuro production - the bold, fast-brewing tea served at sushi restaurants.
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Aracha
Unfinished 'crude tea' - the raw, unsorted product before refining. A farmer's tea prized by purists for its bold character.
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Kashmiri Kahwa
Kashmir's traditional spiced green tea with saffron, almonds, cinnamon, and cardamom - a Himalayan treasure.
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Sanxia Bi Luo Chun
Taiwan’s take on the Chinese classic - hand-rolled in Sanxia township with a uniquely sweet, less grassy character than its Chinese cousin.
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Anji Bai Cha
A rare albino cultivar processed as green tea, with extraordinary amino acid content and savory-sweet character.
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Sejak
A prized Korean green tea hand-picked in late April - 'sparrow's tongue' leaves produce a smooth, nutty sweetness with gentle vegetal depth.
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Moroccan Mint
The iconic North African blend of Chinese gunpowder green tea, fresh spearmint, and sugar - ceremonially poured from height to create a frothy cup.
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Shan Tea
Wild-grown tea from ancient trees in Myanmar's Shan highlands - minimally processed with a distinctive honey-forest character and soft body.
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Azores Green
Europe's oldest commercial tea - grown on volcanic soil in the Azores archipelago since 1883, producing a uniquely mineral, Atlantic-influenced green tea.
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Laos Ancient Tree
Wild-harvested tea from centuries-old trees in northern Laos - genetically related to Yunnan's ancient tea forests, with a distinctively smooth, honeyed character.
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Duyun Mao Jian
One of China's Ten Famous Teas - the 'Fishhook Tea' from Guizhou's misty highlands with a distinctive chestnut-umami sweetness.
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Zhuyeqing
Bamboo Leaf Green - Sichuan's most famous green tea with flat, sword-shaped leaves and an elegant, bamboo-like freshness.
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Kamairicha
Japan's rarest green tea style - pan-fired like Chinese greens instead of steamed, producing a uniquely clean, nutty character found almost exclusively in northern Kyushu.
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Yame Gyokuro
The crown jewel of Japanese tea - Yame in Fukuoka produces Japan's most awarded gyokuro, with unrivaled umami depth from traditional shelf-shading (tana).
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Sayama Kaori
A fragrant cultivar from Saitama's Sayama region - one of Japan's northernmost tea areas, known for its distinctive fire-finishing technique (Sayama-bi).
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Asatsuyu
The 'natural gyokuro' - Asatsuyu cultivar produces extraordinary umami without shade-growing. Thick, sweet, and intensely savory from Kagoshima's volcanic soils.
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Benifuuki
A Japanese cultivar originally bred for black tea, now prized as green tea for its high methylated catechin content - studied for anti-allergy benefits.
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Sunrouge
A vivid purple-red Japanese tea cultivar bred for its extraordinary anthocyanin content - brews a striking pink-red liquor with berry-like tartness.