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  Initial firing prevents oxidation, preserving the tea leaf in its unaltered state. The best green teas are comprised of tender leaves and buds harvested in early spring. Whether pan-fired by hand or drum roasted, these teas reveal their provenance in each brew. Our green tea collection features a wide range of aromatic, flavor and textural profiles - the result of differing plant cultivars, crafting methods and growing regions.

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  It takes a staggering 40,000 leaf buds to craft each pound of this tea. Buds were carefully hand picked in early March from an organic garden, excluding hollow, opened, discolored or damaged buds that would otherwise affect the quality of the finished tea. Once collected, the tea underwent a 5 minute pan roasting at 120°C to arrest enzymatic oxidation. The next roast was more complex, requiring manual skill and dexterity to fold and press the warm leaves without breaking them. This 80-90°C roast finishes the tea, which is air shipped to San Francisco to maintain freshness from field to cup.

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