Our loose leaf is packed in tins that are recyclable and can be disposed of in your blue bin. Our tins are also food-safe and can be repurposed for many things including spices and other dried ingredients. Learn More about sustainability at TEALEAVES.
Shipping & Delivery
Shipping and Delivery Policies for Canada:
Free Standard Shipping on orders over $75.00 or over $50.00 for orders in the Greater Vancouver Area. Our Standard Shipping time is 5-10 business days. Our Express Shipping time is 3-5 business days. Our standard Shipping time for orders in the Greater Vancouver Area is 1-3 business days.
A thousand folds of complexity care. A crane over the seas melds kernel to puffed pleasure. A parallel path arrives at its final destination - Peace.
About This Blend
Our Master Blenders blend Genmai Cha to be light on barley and rice to ensure the underlying palate of the Sencha green tea dominates, with only top notes of barley to complement the green character. Often known as "Popcorn Tea" or "Roasted Rice Tea", this refreshingly light green tea is a favorite drunk on its own, or served with sushi. Low in caffeine, Japanese green teas are known for their nori or vegetal-like finish on the palate, and are best enjoyed plain, self-drinkers.
Although both Chinese and Japanese Green Teas offer immune boosting and health-giving properties, they are inherently different in terms of their palate and character. Chinese Green Tea has slightly twisted tea leaves, typically presenting a light, clean and refreshing palate, while Japanese Green Teas have flat folded leaves that often omit a nori-like, vegetal palate.
Green tea is what we like to call a self-drinker. It should be served plain with no additions, to preserve the palate it presents.
When over steeped, and prepared at the incorrect temperature, green tea releases tannins that cause the tea to taste bitter. To avoid this bitterness, green teas should be steeped between 30 seconds and 1 minute at a temperature of 180° F or 82° C.
All tea, whether it be White, Green, Oolong or Black, comes from the same plant, the evergreen shrub Camellia Sinensis.
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