Delicate, vegetal, and never bitter when brewed right
Green tea is minimally oxidized, which preserves its bright green color and delicate, grassy flavor. Unlike black tea, which is fully oxidized, green tea leaves are steamed (Japanese method) or pan-fired (Chinese method) shortly after harvest to halt oxidation. This means the leaves stay closer to their original state, retaining a vegetal sweetness and clean finish that can turn bitter only when mistreated with boiling water.
Our Organic Green Tea collection spans the full spectrum: from the roasted warmth of Houjicha to the floral perfume of hand-rolled Jasmine Pearls, from the toasted-rice comfort of Genmaicha to the bright, oceanic snap of Sencha. You'll find single-origin Japanese and Chinese greens, along with blends that marry green tea with botanicals like rose and mint. All are certified organic, meaning no synthetic pesticides touch these delicate leaves before they reach your cup.
The Secret to Sweetness
If you think green tea tastes bitter, the water was likely too hot. Green tea is delicate. Never use boiling water.
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Temperature: 175°F (let boiling water sit for 5 minutes).
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Time: Steep for only 2 to 3 minutes.
Follow these simple rules, and you will be rewarded with a cup that is sweet, smooth, and refreshing, rich in antioxidants and gentle on the palate.
Why Organic?
Green tea leaves are often unwashed to preserve their delicate oils. This makes choosing Certified Organic crucial. We source only organically grown leaves to ensure your cup is free from synthetic chemicals and pesticide residues, just pure, green goodness.
Just getting into green? Golden Gate Green and Jasmine Blossom are easy first cups. For more delicate leaves, see our White Teas and Oolong Teas.
