What is green tea? Like all pure leaf (true) teas, it comes from the Camellia sinensis plant, processing is what sets it apart from white, oolong, black, and dark teas.

The most important element of loose leaf green tea production is preventing oxidation and preserving the green color of the fresh leaf. Requiring a skilled hand, the tea leaf picker must be careful not to bruise any leaves throughout the day’s harvest. Shortly after harvesting, the leaves are treated with heat to stymie any enzymatic browning. This step stops oxidation and preserves the tea’s green color, fresh aroma, and delicate nutrients. Depending on the country of origin, green tea is heated by firing in a pan or basket (common in China), or steamed (common in Japan). The leaves are then shaped, rolled, or dried depending on tradition, giving rise to a wide range of green tea styles and flavors. 

The taste of green tea can range from sweet, buttery, floral, and nutty to bold, grassy, and slightly astringent, depending on the variety and processing method. Japanese green teas, like Sencha or Matcha, tend to be bright and savory, while Chinese greens, such as Dragon Well (Longjing), often have a softer, chestnut-like sweetness.

Green tea is also valued for its health benefits. It is rich in antioxidants, particularly catechins like EGCG, which are studied for supporting metabolism, heart health, and overall wellness. Combined with an amino acid called L-theanine, green tea provides calm alertness—steady energy without the jitters often associated with coffee.
Green tea provides a gentle energy boost without the intensity of coffee.

Enjoyed hot or cold-brewed green tea is one of the most versatile and widely consumed teas in the world. Its balance of refreshing flavor and wellness properties has made it a daily ritual for millions across cultures.

Loose leaf green tea, from Genmaicha to Jasmine Pearls, is sold online by the ounce. If you want more than one ounce, simply increase the number.