As the two main producers of green tea, China and Japan produce incredibly different flavours. Although all green tea is exposed to heat after wilting, to avoid oxidation, Chinese green teas are roasted while Japanese are steamed. This ensures that both types maintain their deep green colour. However, Chinese green teas tend to taste nuttier while Japanese have a distinct vegetal appeal. Discover the huge range of flavours available by browsing our green tea selection.
Please enter the email address you registered with. We will email you a link to create a new password.