Chinese green tea leaves steamed, withered and rolled into small balls before pan-firing them to stop oxidation. Gunpowder teas are less prone to breaking and take time to unfurl during steeping, creating a signature deep flavor that is unique among other green teas

Chinese green tea leaves finished with either fresh jasmine flowers or jasmine oil.

Chinese green tea leaves that are finished and dried by pan-firing. These leaves are rolled vertically, similar to Sencha, and that specific rolling method creates a brighter, lighter brew in the final cup.

Purple tea has a flavor very similar to Young Hyson green tea, but has a floral aroma and earthy notes that are unique to this gorgeous Kenyan tea strain.

Japanese green teas like Sencha brew into a brighter and more delicate cup of tea compared to their Chinese counterparts. The difference lies in that most Chinese green teas stop oxidation through pan-firing, which results in the slightest roast-y flavor in the final brew, whereas most Japanese green teas stop oxidation via steaming before drying and rolling the leaves into the final product to keep a purer, fresher flavor in the finished cup.

Hyson, or Lucky Dragon Tea is a green tea from the Anhui Province in China. The name Hyson is probably derived from an Amoy name (Chinese: 熙春茶; Pe̍h-ōe-jī: hi-tshun-tê) 'flourishing spring tea.’ While Hyson tea is considered a mediocre green tea, Young Hyson leaves (the kind we use in our blends) are considered much higher quality and brew into a smooth, full-bodied tea with a golden color.