Green Tea

After harvesting, tea leaves are placed in small heaps to slightly wilt. Shortly thereafter, they are steamed or pan-fired to prevent enzymes that cause the oxidation/fermentation of the leaves from occurring, keeping the leaves a natural, fresh, green color.

BREWING: Heat water to a steam. This prevents the tea from getting bitter. Optimum temperature for infusion is between 140-160 °. Use 1 heaping tsp tea per 8 oz cup. Infuse 2-3 minutes.