Green tea splits the same way the rest of our range does — the leaf on its own, or the leaf built into something.
Single origin greens are unblended, and where they were made shows immediately. Japanese green is steamed, which keeps it marine and savoury: Gyokuro, Sencha, Genmaicha. Chinese green is pan-fired, which makes it nuttier and rounder — Long Jing is dried in a wok, pressed flat against the pan.
Blends take that leaf and add to it: jasmine, cherry blossom, yuzu, lime. Green leaf carries flavour differently to black — it holds delicate things well and heavy ones badly, which is why you see fruit and flower here and almost never caramel.
Both want cooler water than black tea, and less time in it. Boiling water is what makes green tea bitter, not the tea.
