Kept Green

Green tea and black tea begin from the same leaf, but what happens in the hours after picking changes everything. Where black tea is allowed to oxidise — a process that darkens the leaf and transforms its flavour — green tea is heated almost immediately after picking, either by pan-firing over high heat in the Chinese tradition, or by steaming in the Japanese style. That swift application of heat stops oxidation in its tracks, locking in the leaf's natural chlorophyll, fresh character and much of its original aroma. The result is a category of tea that feels brighter and more delicate than black tea, with a flavour range that runs from grassy and savoury to nutty, floral and toasty depending on origin and style.

Flavour and Character

Three teas show the breadth of this collection well. Gunpowder "Temple of Heaven" is one of the oldest teas exported from China, with origins traceable to the Tang dynasty. From Zhejiang Province on China's eastern coast, the leaves are steamed and rolled into tight pellets that resemble gunpowder — the name describes both the appearance and the quality grade. In the cup, it produces a clean, slightly smoky and nutty character that is one of the most recognisable in Chinese green tea. Jasmine Dragon Pearls offer something completely different but equally meticulous in craft: hand-rolled in spring, then laid on summer evenings with freshly picked Fujian jasmine blossoms as they open and release their fragrance — a scenting process repeated multiple times before the flowers are removed entirely. The result is a tea of layered, natural fragrance that unfurls beautifully in the cup. Genmaicha Yamasaki brings the Japanese tradition: sencha combined with toasted rice creates a fuller-bodied, warm and slightly baked character — comforting and quite distinct from either of the Chinese styles.

Brewing Green Tea

All three teas are best brewed with water that has cooled slightly from the boil — around 75 to 85°C — as boiling water can make green tea taste harsh or bitter. Gunpowder brews well at 80°C for two to three minutes and lends itself to multiple infusions, with later steepings revealing a slightly softer character. Jasmine Dragon Pearls reward a shorter steep of two minutes at around 75°C to preserve the delicacy of the jasmine scent — watch the pearls slowly unfurl as they brew. Genmaicha can be brewed at a slightly higher temperature of 80 to 85°C for two to three minutes; the toasted rice gives it a more forgiving character than most green teas.

All three are best enjoyed without milk. The collection also includes Chinese Sencha Grade A, a naturally lower-caffeine option for those who enjoy green tea throughout the day.