Green Tea

The finest green teas are hand-plucked during in springtime in China and Japan. The leaves are immediately heated to prevent oxidation and preserve their pure essences. Leaves can be steamed, pan-fried, or fired in an oven, depending on the region and the tea.

The heating process makes the leaves soft and pliable, facilitating the next phase, which is either rolling or pressing. Pressing is particularly common in Japan, although some Chinese green teas are also pressed. Rolling is done either by hand or by C.T.C.

Firing is the last stage, during which the leaves are placed in a large mechanical dryer. Minimally oxidized, green tea has less caffeine than most other teas. The result? A very delicate, soft tea with a wonderful fresh taste.

Brewing Instructions:

TEMPERATURE: Pour 180° F water over the leaves.

 TIME: Steep green tea for 1-3 minutes.

PLAIN-T green teas can be brewed at least 3 times consecutively. Note: Some steamed green teas from Japan should not steep for more then 2 minutes; in some cases, such as Gyokuro, for only 1 minute.

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