Organic Idulgashena Green OP
From the world’s first producer of organic teas, this Sri Lankan green tea from the Idulgashena plantation in the Uva area is lightly sweet with the addition of a delightful citrus fragrance. It yields a pale tawny liquor with satisfying flavor and a lively finish. It is best when brewed with hot, not boiling water.
Organic Korakundah Green Nilgiri FOP
Grown at 8,000 feet elevation at the crown of the Nilgiri ranges, Organic Korakundah Green is produced in a pollution-free environment using vermiculture and natural composts. It brews a deep golden liquor with a mouth-filling, slightly astringent taste. Use 1 teaspoon leaf per 6 oz. cup. Let boiling water cool slightly before pouring over leaves. Steep 2 minutes.
Makaibari Organic Green FTGFOP
Makaibari Tea Estates is not only 100 percent organic, but also the world's only biodynamically cultivated tea garden. Makaibari produces an authentic, world-class, unblended Darjeeling tea without any artificial ingredients. This multiple-award winning tea has elegant, long, full leaves that infuse several times. It offers the essence of Darjeeling and the lightness of a green tea, with an enormously satisfying cup. It is best when brewed with hot, not boiling water.
Oothu Organic Green
Oothu Tea Estate in southern India is the first and largest organic green tea farm in the world, cultivating strictly organically since 1988. The green teas from this estate are of the highest quality. The leaf is pretty, flat and elegant, and brews a superb and very satisfying cup. It is best when brewed with hot, not boiling water.
Kairbetta Estate Winter Frost Green
This is the first green tea to be manufactured in Southern India since the 19th century. Kairbetta Winter Frost is a very satisfying green tea with that indefinable Nilgiri flavor that literally tastes as healthy as it actually is. This is a broken leaf tea which withstands almost boiling water but also shows its quality if made in the Chinese fashion with water about 175° F. It can be infused repeatedly.
The first country to be influenced by the Chinese tea culture was Japan. The Buddhist monks who travelled to China to learn Buddhism on their return brought some tea seeds and tea bushes and started growing tea around the Buddhist monasteries. For the Japanese, tea is more than just a drink. The tea ceremony, whose aim is to help the spirit find peace, has effectively straddled centuries and borders. Japan consumes most of its green teas and hence good Japanese green teas are difficult to obtain outside the country.
This premium tea is made by mixing bancha and genmai (husked grains of roasted brown rice) together. Use spring water at a temperature well below boiling.
Houjicha (Roasted Bancha Tea)
This tea drink is a bancha that is lightly roasted, which gives it a nutty flavor. Not at all a connoisseur tea, but a fun everyday drink that goes well with Japanese foods, particularly sukiyaki or any food strongly flavored with soy sauce. Its liquor is a tawny brownish color with a smoky taste. Although best when served hot, it also can be served cool but not cold. It is excellent at nighttime, as it is very light and low in caffeine. Use spring water at a temperature well below boiling.
Sencha Fukujya (Green Spider Leg)
Sencha is the most popular Japanese tea. It is made by sterilizing the leaves with steam to prevent oxidation. The leaves are then rolled to remove juices and enzymes sealed within, dried with warm air and then rolled into tiny, dark green needle-shaped pieces with a shiny or semi-polished appearance. The infusion has a slightly astringent quality. It is best when brewed with hot, not boiling water.
Jo Genmai Cha (Excellent Grade Genmai)
This Japanese tea is a half-rice blend (popped Genmai rice and glutinous rice) and half-sencha. It has a wonderful, delicate, salty, toasted flavor. Use spring water at a temperature well below boiling.
Organic Green Kukicha
This organic Japanese sencha stem tea brews a dark golden-green liquor with a pleasantly mild, mouth-filling flavor and a nutty finish. Use spring water at a temperature well below boiling; infuse one to three minutes.
Kuki Homare (Honorable Stems)
This is Holy Mountain's special Japanese sencha stem tea. It is made the same way as sencha, however instead of using the leaves, the stems are processed. It produces a clear and clean cup, fragrantly delicious and delicate with a slight astringency. Use spring water at a temperature well below boiling; infuse one to three minutes.
Gyokuro Asahi, (Pearl Dew)
"Gyokuro" literally translated means Pearl Dew. This tea represents some of the finest non-ceremonial tea produced in Japan. This tea is grown in the Uji district of Honshu near Kyoto, where tea was first raised in the year 1200. The tea is picked from the old bushes that are protected with bamboo blinds to reduce the effects of photosynthesis. With a bright and lovely cup, this sweet and clear tea is a treat at any time. Use spring water at a temperature well below boiling.
1st Grade Gyokuro Asahi (Pearl Dew)
This is our first grade Gyokuro Asahi. Only the finest top buds of the first flush of bushes are used. Everything connected with tending and making the tea is done by hand.
Jo Matcha (Excellent Powdered Tea)
This is usacha used for formal Japanese tea ceremonies. First the tea leaves are harvested and separated into big leaves and small leaves. The small leaves are processed and made into a powder. This produces a tea with a smooth, thick texture, and somewhat sweet to astringent infusion, though definitely an acquired taste. Use spring water at a temperature well below boiling.
Matcha Genmai Cha
This tea is made by mixing sencha and genmai (husked grains of roasted brown rice) together. This tea also mixes small green pearls of matcha, the high-quality powdered tea used in Cha No Yu, with Jo Genmai Cha to produce a uniquely delicious flavor with a chartreuse green cup. The aroma and taste of fresh grassy tea and toasted rice is in perfect balance, and sits full on the tongue. Use spring water at a temperature well below boiling.
"Wakamidori" literally translated means Young Green. This is our excellent special grade Japanese sencha. During harvest time the leaves are harvested not just by hand but by people experienced in carefully collecting the leaves as they ripen. Exquisitely fresh and fragrant in the dry leaf, this smooth, rich tea brews a chartreuse green cup. The fresh grassy and floral fragrance has a slight sweetness that marries well with a pleasing hint of astringency. Use spring water at a temperature well below boiling.
"Zuiun" literally translated means Cloud. This high-grown, full-flavored sencha from Nishiyama-cho, in the western part of Hamamatsu-shi, is some of the finest tea provincial Japanese tea-growers have to offer. Use spring water at a temperature well below boiling.
Nepal Organic Kenchajanga Green
The Kenchajanga tea garden is the first farmers cooperative tea estate covering nearly 94 hectars of land, lying at 1,300 to 1,800 meters in the foot hills of Mt. Kanchenjunga, which abuts the Darjeeling district in nearby India. The garden produces this high quality organic tea of the Himalayas. Fragrant in the dry leaf, the tawny-gold tea liquor has a pleasant slightly spicy taste with lively finish. Use spring water at a temperature well below boiling.