Green Tea

Organic green tea from Clearspring, Clipper, Dragonfly and Pukka.

Japanese sencha, genmaicha, hojicha, matcha and kukicha, alongside everyday green tea bags.

Green and black tea come from the same plant, camellia sinensis. Green tea leaves are steamed or pan-fired soon after picking, which stops oxidation — that's why they stay green and taste grassier, and why they carry less caffeine than black tea.

Brew green tea below boiling, around 70–80°C. Boiling water scalds the leaf and turns it bitter, which is the usual reason people think they don't like it.

Genmaicha is green tea with roasted rice. Hojicha is roasted, so it's much lower in caffeine. Matcha is the whole leaf ground to powder, so you drink the leaf rather than an infusion.