FLAVOURED GREEN TEAS

Green Tea, Transformed

Flavouring green tea is an ancient craft. The most traditional method — still used for the finest scented teas today — involves layering dried green tea leaves with fresh flowers overnight to absorb the natural fragrance, a process repeated multiple times until the tea carries the full depth of the scent. Modern flavoured blends build on that tradition in different ways: dried fruits, warming spices, flower petals and natural extracts can all be combined with green tea to produce something that is unmistakably tea at its core but genuinely surprising in the cup. What the best of them share is a base worth starting with — the light, fresh, antioxidant-rich character of a good quality green tea, transformed rather than masked by what surrounds it.

Flavour and Character

Three teas give a clear sense of the range within this collection. Scented Sencha with Plum and Cinnamon is perhaps the most warming and unusual: the natural sweetness of plum and the gentle heat of cinnamon bark together create a rich, rounded cup that feels relaxing and characterful in a way that surprises anyone expecting plain green tea. It is one of the most effective introductions to flavoured greens for those who have previously been unconvinced by the category. Gunpowder with Passion Fruit, Guava and Mango takes the opposite approach — vivid, tropical and unapologetically fruity, the gunpowder base adding a clean, slightly smoky structure that grounds the fruit without competing with it. Green Earl Grey occupies more familiar territory but with a genuinely fresh result: bergamot takes on a lighter, more aromatic quality when combined with a green tea base rather than black — brighter, more citrusy and more refreshing than a classic Earl Grey.

Brewing Flavoured Green Tea

All flavoured green teas are best brewed with water that has cooled slightly from the boil — around 75 to 85°C — as boiling water can make the green tea base taste harsh and overwhelm the added flavours. Two to three minutes is the right starting point for most blends. Scented Sencha with Plum and Cinnamon can be brewed slightly longer at three to four minutes to draw out the warmth of the cinnamon fully. The Gunpowder tropical blend suits a shorter two-minute steep to keep the fruit notes bright and clean. Green Earl Grey is best taken black, steeped for two to three minutes, where the bergamot and green tea work together most clearly.

All of the flavoured green teas in this collection also work beautifully served cold — brewed strong and poured over ice, or cold-brewed overnight for a naturally refreshing and caffeine-light drink at any time of year. Several decaffeinated options are available for those who want the flavour without the caffeine.