Unoxidized. In China, fresh green tea (camellia sinensis) leaves are gently pan-fired to stop their oxidation process, while in Japan they are quickly steamed.
Dian Lu Eshan – Remembering the Tea King
A remarkable, fresh green China tea produced in the famous tea province of Yunnan. No other tea is comparable to this sparkling, pale green infusion which offers unique and inimitable delights of taste and aroma. It is cultivated at high altitude, with long, silver, downy-tipped leaves firmly rolled lengthwise. This tea promotes health and has a mild euphoric effect.
Huang Shan Mao Feng – Downy Tips from the Yellow Mountain
From the Anhui province, this treasure is one of the five most famous of Chinese teas. Representative of tea production in these exquisite mountains, this green tea has a gentle, pleasing flavor. Only the topmost leaf of the plant and its solitary spring bud is picked and processed. The dried leaf is covered with fine silvery “hairs.” When brewed these produce a mellow, pale-green infusion that is sweetly inconspicuous. Legend has it that a star-crossed lover in these mountains, finding her tears too heavy, turned into the rain that nourishes these plants. Each cup is a new chance to fall in love again, to turn sorrow into pleasure.
Long Jing – Dragon Well
The robust leaves are flat and golden-green in color, with a lovely shine that comes from the traditional method of pan-frying the freshly picked buds in large steel woks. This stops the tea from oxidizing and also contributes to it its nutty, nourishing taste–a taste as sweet and clean as the bright water of the spring. As the savory fragrance rises from the cup and the undulating pleasure spreads through the mouth, all wishes are granted.
Bi Luo Chun Taihu – Blue-Green Spirals from Lake Tai
Joy at Dobrá Tea! This genuine tea original is made exclusively by hand in Dong Shan, on the gently sloping banks of Lake Tai. Our 2006 trip to the Jiangsu province revealed that many of the residents of this area pick and process the tea in their own homes–ensuring that the tea is kept fresh in small, well-tended batches. Hanging over the tiny-leafed tea plants are fruiting trees: peach, apricot and plum. They bloom as the plants reach their fullness, all in a tumult of wonderful smells reproduced by the sparkling infusion. When gently brewed, the tea blossoms with a ripe, slightly astringent taste, softly herbal and gracefully rich. As the wild spirals of these silvery and dark green leaves unfurl dynamically in the tea pot, a tender ecstasy arises. This tea is not to be missed!
Liu’ An Guapian – Watermelon Seeds
Liu’An Guapian has an unusually fresh, grassy taste and fragrance. Its leaf quality is equally unusual: dark green, very flat, long-leaf needles from the Dabie Mountains of western Anhui. Liu’An Guapian appealed to us because of its truly refreshing quality, and so earned its place on our menu as another ambassador from the Middle Kingdom. A thirst quencher!
Putuo Fo Cha – The Buddha’s Tea from the Island of Putuo
A quiet strength arises out of these tiny, lustrous leaves, calling to mind the focused aromas of the meditation hall. The two-and-a-half-thousand-year-old tradition of cultivating tea on the Putuo island guarantees that this particular tea, grown in the gardens of the Buddhist monastery and processed only by hand, will always be of superior quality. On the island’s shore, a magnificent statue of the Bodhisattva Guan Yin stares out to sea, while the foamy air and the colors of the sky swirl around her. Light and flowery, this tea is perfect for observing the world with a steady, loving compassion.
Mao Jian – 5 Mountains and 2 Pools
This distinguished green tea is found in China’s Anhui Province, in a region known as “5 Mountains and 2 Pools.” We are proud to offer this special green tea to our customers. Its leaves are small and uniform, distinguished by silvery tips. Both its aroma and flavor are surprisingly rich for a green tea, almost creamy texture woven with its delicious vegetal taste make it a truly pleasant and beloved tea.
Tian Mu Long Zhu – Dragon Eyes Pearls of the Dragon from the Tian Mu Mountains
An extra-fine, high quality green tea made from selected fresh tea tips. This tea exhibits a flowery taste, the aroma of a mountain breeze, and a unique appearance. The tea is hand-processed by Chinese tea pickers into little balls resembling pearls. They unfold charmingly in the cup after the first infusion to reveal a smooth sweetness that covers the mouth and lifts one’s mood.
Zhu Cha – Pearl Tea
Known as “pearl” or “bead” tea in China, this classic variety is widely known as “gunpowder” tea in the West. While the Chinese name is a literal translation, its Western moniker came about when early importers of the tea noticed its similarity in appearance to the dark grey pellets used for cannon fire. The tea is distinctively shaped into small, tightly rolled balls with a dark sheen that hints at its volatile quality. The finished product yields the famous smoky flavor and aroma that makes this variety so dangerously delicious. This hearty green is the perfect accompaniment to a meal, as the vigor of its taste is not likely to be defeated.
Tai Ping Hou Kui – The Monkey King
A bold green tea from the Tai Ping district in the Huang Shan mountains. Fine, very long leaves, dark green with a unique pattern similar to weave of cotton fabric – the seal of careful hand processing. Harvested during the blossoming of wild orchids.
Lu Mu Dan – Green Tea Anemone
A tea that pleases the eye as much as it pleases the mouth, this presentation tea is made from green tea leaves that have been hand tied or sewn together to make a flower-shaped pod—served in a glass pot in order to view its unfolding. As it opens, it resembles the movements of a sea anemone. With a classic green flavor that never grows bitter, even after prolonged steeping, it is a special treat for tea lovers of all ages.
China (Scented Green Teas)
Moli Hua Cha – Jasmine – Little Bird’s Tongue
A superior jasmine tea from Fujian, produced through seven successive cycles of blending in and removing Jasmine flowers. It is especially suitable for drinking with close companions. The small, mossy-green leaves, flecked with white petals, hold a pervasive jasmine aroma, a distinctive lingering taste, and a mildly euphoric effect.
Hand-rolled pearls of select green tea tips and jasmine flowers yield a bright cup of pleasure for jasmine lovers. The lush flavor of the rolled leaf with the floral aroma of jasmine produce a heady bouquet that keeps its liveliness infusion after infusion.
Gui Hua Cha – Green Tea with Osmanthus Blossoms
A traditional Chinese recipe with tiny osmanthus blossoms (gui hua translates to “cinnamon flower”). The intoxicating, almost-citrus scent from repeated infusions has been an inspiration to Chinese poets over the centuries. “… How commonplace beside them are plum blossoms and how heavy seem the clusters of the lilac. The intoxicating scent soothes my longing for a faraway land…” – Li Ching Chao
Flowering teas are made with green or white tea leaves, hand tied and dried in the shape of a closed flower bud. When they are put in hot water, the leaves blossom delicately in front of you. Ask your server which flowering teas are currently available.
Matcha – Powdered Green Tea
Matcha is a first-class type of powdered, extra-fine ground tea. It is used for what is known as the Japanese tea ceremony Chanoyu during which the tea is whisked with a bamboo tool called a chasen, in a handcrafted bowl called a chawan. Quality Matcha is always a pea-green, extra-fine powder with a distinctive, grassy aroma. The foamy infusion is fresh and deep green with an unforgettable, very intense taste. Its health benefits are endless! We recommend that it be enjoyed after dessert or a Japanese sweet but never on an empty stomach.
Chanoyu – Japanese Matcha Ceremony
Our Tea Devotees will perform a small, humble portion of the Chanoyu ceremony at your table. Includes: the ceremony, a bowl of Matcha, and a small sweet. (Subject to staff availability; please inquire with your Devotee.)
An excellent, very distinguished Japanese green tea. Its delicious taste and fresh, grassy scent of spring offer a touch of heaven in your cup. This tea is one of the most valued products of the Nippon islands. It is picked by hand in specially shaded fields, guaranteeing a rare experience. Dark green, flat, subtle leaves of uniform size give a fresh aroma and a characteristically bold taste. Gyokuro tea is much prized as the “champagne of green teas,” denoting its high value, delicacy, and renown.
Organic Gyokuro Nagatani
From the mystical tea lands in Uji, this certified organic tea is hand processed in small batches during the spring and summer months. Weeding of the tea bushes and composting is all done by hand in Mr. Nagatani’s tea garden. He has chosen to use fish cakes as a method of composting. This gives this shade-grown variety a thick and deeply oceanic flavor, as comforting and healing as wading through soft waves on a calm day.
Kabusecha – Covered Tea
This exquisite high grade Sencha from Uji is the newest addition to our line of Japanese green teas. Like Gyokuro the tea bush is covered for part of the growing season to increase chlorophyll production in the leaves. In Kabusecha production the leaves remain covered for less than twenty days, leading to a tea with the sweetness of Gyokuro and the fresh vegetal taste of Sencha. For those who long for the sea, this tea possesses an unparalleled oceanic essence.
This brilliant tea hails from the Kyushu Island area as a first class type of green tea, appropriate for festive occasions. It is steamed longer than traditional Sencha tea, which imparts a full-bodied depth to its taste. A tiny, dark green leaf, evenly rolled, makes for a bright green infusion. Its cup results in a rich brew, with a traditional, delicate grassy flavor, while its unique processing imbues it with a bread-like sustenance and fullness even after several brews.
Grown on the southern island of Kyushu, Kamairicha offers a unique taste, standing out from other traditional Japanese greens. The leaves are steamed and then gently pan-fried to bring out nutty qualities, similar to Chinese-style teas. The pan-frying method of tea production was brought to Japan from China and was the original technique used to produce tea. The Japanese then put their twist on the flavor by steaming. We call this the yin-yang of green teas. Bright and nutty mixed with vegetal sweetness!
This style of Japanese green tea is currently the most widely consumed tea on the Japanese market. It requires painstaking processing to obtain dark green, flat leaves of uniform size, with a fresh, grassy aroma and a delicate taste. Sencha grants the tea lover many crisp infusions with a distinctly cleansing feeling, and it is a good tea for a quiet get-together with close friends.
This high mountain-grown Sencha is cultivated in the region of Hamamatsu. Nearby are waterfalls, hot springs, lush gardens, and tea farmers processing tea in the old, traditional way. Yamacha offers a fine, lightly astringent taste with more sparkle to the classic taste of Sencha.
A tea made from leaves and stalks. This type of tea is often a byproduct of Hojicha, but our variety is made from the same bushes and leaves used for Gyokuro, giving its sly, musing flavor the finesse and freshness of Gyokuro. Light green leafstalks yield a full-but-delicate grassy aroma. It gives a rich brew even after several infusions and causes a notable lift.
This common type of green Japanese tea is intended for everyday drinking. A flat, light green leaf with yellow tints, it is smooth and easy to drink, with the characteristic freshness of Japanese greens.
A unique Japanese delicacy, this is a green tea mixed with roasted rice. The combination gives it a nutty aroma and rich taste, reminiscent of pine and grains. In translation the name means “unpolished rice tea” Suitable as an after-lunch drink, when you need to warm up, or even for lunch itself.
The latest twist on the famous roasted rice tea! This thick and roasted infusion offers the rich full flavor of Genmaicha with a boost of energy and vibrancy of color from the added Matcha powder.
A delicate tea of roasted leaves and stalks that gives off a taste and aroma unlike that of any other Japanese teas. The name means “lightly roasted tea.” The infusion is light brown, the aroma reminiscent of freshly baked bread, roasted grains or chestnuts. It is recommended as a particularly good drink after a substantial meal. It gives a rich, warming brew even after several infusions.
Che Xanh has reserved a special place on our menu. A remarkable Vietnamese green tea whose leaves are picked with extraordinary care. A strong, vegetal, and astringent infusion that will awaken a drifting mind. Its taste is excellent hot or chilled.
A seasonal variety of green tea from the Jirishan mountain range on the southern Korean coast. This light infusion conceals a brilliant complexity of flavor “on the boundary” between Chinese and Japanese teas. The leaves are gently steamed and then pan-fried to complete the drying process, offering a rich, savory, oceanic flavor. We serve this tea in a traditional tea vessel from Korea.