Green Tea has been drunk and enjoyed by the Chinese for more than 4000 years and is now fast becoming the drink of choice in the West by both the knowledgeable and the fashionable, not just for its clean, refreshing taste but for the naturally high antioxidant properties it contains.

But like most things that turn out to be wholly delicious, brilliant or special it all happened by accident when a leaf blew into some boiling water...and the rest, as they say, is history.

All tea whether it's Green, Black, White or Oolong comes from the same plant, the Camellia Sinensis in which caffeine naturally occurs.


Good quality tea, be it green, black or oolong starts out with two leaves and a bud. For the production of Green Tea, the leaves are not oxidised (exposed to the air), which means the leaves remain bright and green; production of Green Tea varies from country to country, preparation may include pan frying or steaming, before finally drying the leaves. It is a combination of the origin, climate, and processing methods and skills that provides such a wide range of flavour profiles and varieties.