Green tea

Green tea gains it name from the basic colour green of its liquid. It has a light, smooth and refreshing taste and an elegant and pure character. The fresh leaves go through the procedure of fixation, rolling, baking/frying/sunning/drying to become green tea leaves. Most green tea is harvested in the early Spring. Green tea leaves currently occupy more than two third of the total production volume of chinese tea in China. Green tea health benefits are numerous, such as regulating ageing, lowering cholesterol, strengthening the immune system and preventing cavities. Suitable teaware for drinking green tea leaves are with a gaiwan, a porcelain teapot, and with a glass. The temperature of the water used for brewing green tea leaves should usually, depending on the tenderness of the leaves, not be hotter than 80℃.

Zhu Ye Qing (new)	Mengshan Xueya (new)	Lushan Yunwu
Jasmine Tea	Xufu Longya (new)	Xihu Longjing
Mengding Ganlu	Wuyuan Xianzhi	Huangshan Maofeng(o.o.s)
Jiangxi Green	New Spring 2009 (new)	Sichuan Set