Green tea undergoes minimal processing and varies greatly from region to region. A key feature in the production of green tea is fixing, a process of exposing tea leaves to heat shortly after plucking, in order to prevent enzymatic oxidation and maintain a green colour. In China, the fixing is done on a hot pan, which contributes to the characteristic roasted aroma of Chinese green tea, and gives a yellow-green colour to the infusion. In Japan, the prevalent fixing method is steaming, which preserves more of the grassy and seaweed flavour, and results in a deeper green colour in both leaf and tea.
The green teas in our collection have a rich flavour palette, ranging from slightly sweet and mellow, vegetal and mildly astringent, toasty and nutty, buttery and brothy.