Green Tea

Green tea, made from Camellia sinensis leaves, is the most popular type of tea in East Asia. After harvesting, the leaves are steamed immediately to stop enzymatic oxidation in order to preserve the natural, fresh aromas and the vivid green colour of the tea plant together with the many valuable nutrients, including polyphenols, catechins and amino acids.

Classic steamed and rolled Japanese green tea, rich in nutrients and catechins, with plenty of umami and fine aromas.

The fully shaded, highest grade of Japanese green leaf tea with the greatest content of umami (amino acids), a wonderful sweetness and lots of chlorophyll. The organic Gyokuro Karigane is especially rich in amino acids with minimal caffeine, while the Gyokuro Matcha Ikkyu Bio has a particularly revitalising effect thanks to the addition of matcha.

Much loved by tea connoisseurs for its soft, buttery taste, GABA tea undergoes a special oxygen-free (anaerobic) fermentation process that results in a significantly greater amount of the important endogenous non-proteinogenic amino acid GABA (γ-aminobutyric acid). Our delicious GABA tea comes from one of Japan's top organic farmers and tea masters, Mr. Hirayanagi.