Green Tea

Green tea comes from the same plant as black tea, but the leaves are heated soon after picking so they do not oxidise. That keeps their colour green and their taste fresh, grassy and gently astringent. Pure Ceylon green tea is grown in Sri Lanka's highlands, and jasmine green tea is scented with jasmine flowers for a sweet, floral cup. It is part of our tea range, beside herbal tea and Ceylon speciality tea.

Most people drink it plain after a meal or in the afternoon, sometimes with a slice of lemon, a sprig of mint or a spoonful of honey. Kashmiri kahwa is made from green tea brewed with saffron, cinnamon, cardamom and slivered almonds. Loose green leaf is also the starting point for iced green tea on a warm day.

Green tea turns bitter when brewed too hot or too long. Let the kettle cool for a few minutes after boiling, to around eighty degrees, and steep for two to three minutes only. Loose leaf can often be brewed twice. Store it sealed and away from light, since green tea loses its fresh flavour faster than black.