Green tea

Green Tea: Freshness, Benefits, and Tradition

Green tea is an unoxidized tea, whose natural oxidation is stopped immediately after picking. This process preserves the freshness of the leaves, their aromatic integrity, and their richness in natural antioxidants.

In China, as for me personally, we particularly appreciate green tea during the spring harvest, when it is at its freshest and most energizing. It is at this time that the leaves best express their vitality, finesse, and benefits.

All the teas I offer come from organic cultivation, respectful of their terroir, the plant, and ancestral know-how. They are poured directly into water without awakening the leaves.

Enshi Yulu, a rare wild tea, is distinguished by its vegetal sweetness and delicate texture. It is perfect for cold infusion, especially on hot days. High mountain green tea, fuller-bodied and smoother, offers a naturally sweet, round, and floral cup, to be savored slowly and while still hot.

Rich in catechins (EGCG) and L-theanine, green teas promote concentration and relaxation, and are ideal for a healthy daily routine thanks to their low caffeine content.

Freshness, purity, vitality—these spring green teas are a true privilege to share, sourced directly from the Chinese mountains and carefully selected.