Matcha is a green tea from Japan which has been stone-ground into a powdered form. All matcha tea is shade-grown which boosts chlorophyll production, giving the leaf a bright green colour. The leaves are then steamed and dried before being de-stemmed and deveined in preparation for the stone grinding into powder. Due to its unique production method and consumption of the whole leaf, matcha is high in caffeine and is known for its many health benefits. It’s incredibly versatile, and is also used in desserts, lattes and ice cream. The full-bodied and grassy, vegetal profile of matcha is a perfect match with citrus flavours, which also boost the antioxidants already found in your cup of matcha!

Sencha is one of Japan’s most popular and beloved teas and is often served at every meal. Higher grades tend to have more delicate flavor profiles. A crisp and clean cup with notes of freshly steamed edamame. If you’re new to green tea (and the vibrant teas of Japan in general), this would be a great place to start.In general, the subtle, vegetative flavor and aroma of most sencha green teas are well suited to mild or subtly-flavored foods, such as seafood, rice, salads, melon or chicken. It pairs particularly well with Arugula salads and lightly steamed vegetables.

Hojicha is a green tea from Japan that is rendered brown by roasting Bancha (a summer crop tea, harvested after Sencha) tea leaves. The roasted flavours are extracted and dominate tea, replacing the vegetable tones usually found in green tea. A wonderful after meal treat, with a toasty nutty flavor with an earthy and warm quality that is surprisingly similar to coffee. The roasting process used to make Hojicha also lowers the amount of caffeine present in the tea. Beautiful with cooked Japanese dishes, it can also accompany a Sunday roast.

Dragonwell (Lung Ching or Longjing) is one of China’s most famous green teas, originating from Hangzhou in Zhejiang province. This tea has a very distinctive shape: smooth and perfectly flattened along the inside vein of the leaf, the result of highly skilled shaping in a hot wok. This process, known as pan-firing or pan-frying, was perfected in China by tea masters over many centuries. It gives the tea an inviting, toasty aroma. Dragonwell green tea also has a sweet, rounded flavor, perhaps reminiscent of freshly roasted white corn. Full, nutty and buttery texture, and pleasantly dry finish. A truly satisfying cup, its toasted character pairs well with light meats, chicken, salads and seafoods.

Gunpowder is a classic green tea from Zhejiang province, China. As the name implies, Gunpowder tea is made up of leaves hand-rolled into tiny pellets. These resemble gunpowder, and give this tea its distinct name. Full-bodied cup with a hint of smokiness and a smooth mouthfeel. Blend Gunpowder tea with spearmint to create the famous ‘Moroccan Mint’ tea. It weight and body pairs well with heavily spiced Middle Eastern dishes such as a tagine.