 | Bancha Ref: GJ01
A well balanced Japanese green tea with large rolled end of season leaves. Made by the traditional steaming method.Brewing Advice: One level teaspoon per mug, add hot but not boiling water (80 deg C). Steep for two minutes.
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 | Genmaicha Ref: GJ02
A Japanese delicacy. Gen-mai Cha means brown rice tea. A blend of Bancha tea and partially roasted brown rice. Extremely pleasant.Brewing Advice: One level teaspoon per mug, add hot but not boiling water (80 deg C). Steep for two minutes.
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 | Houjicha Ref: GJ08
Houjicha is essentially roasted Bancha. It has a brownish leaf that produces a golden to light brown liquor and is characterised by a hint of roasting in its flavour.Brewing Advice: One level teaspoon per mug, add hot but not boiling water (80 deg C). Steep for two minutes.
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 | Kokeicha NEW Ref: GJ09
Kokeicha translates as 'formed tea', which is exactly what this Japanese speciality is! Matcha is used to make a special dough which is then kneeded and fed through a machine (much like pasta making) and dried which results in the teas uniform green pine needle apperance. The liquor is smooth and light with a good colour and an intense flavour.Brewing Advice: One level teaspoon per mug, add hot but not boiling water (80 deg C). Steep for one to three minutes.
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