To make green tea, young tea leaves are harvested in spring and cooked (or fired) either in an oven or a Ding, a specially made wok. In Japan, a traditional steaming technique is still used. Cooking the green tea enables the leaves to retain their green colour, resulting in bright infusions, and fuller body and flavour. The flavours can be sweet and nutty, mainly with vegetal undertones.

Organic Moroccan Mint

This popular Moroccan blend of Gunpowder green tea, peppermint and spearmint is sweet, smooth and extremely refreshing. Good to drink throughout the day.

Find out more

£4.50 VAT Exempt
Add to Basket

Mixed Tea Taster Pack

This pack of six teas offers a bumper selection showing the astonishing range of styles and flavours that can be produced from the tea plant Camellia Sinensis.

Find out more

Now: £12.00
Was: £15.00
Save: £3.00 VAT Exempt
Out of stock

Organic Long Jing (Dragonwell) - 50g

A premium Organic Long Jing grown on an island in Thousand Island Lake, with a sweet chestnut flavour.

Find out more

£10.00 VAT Exempt
Add to Basket

Pouchong - 50g

2010 Great Taste Award winner. Cultivated on a family farm high up in Taiwan’s cool, clean mountain air where it develops a soft, slow-grown flavour.

Find out more

£12.50 VAT Exempt
Add to Basket

Mao Jian - 50g

Mao Jian is a clean tasting, soft spring tea, grown high in the cool mists of the Da Ming mountains.

Find out more

£4.50 VAT Exempt
Out of stock