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Green Tea

Unoxidized. In China fresh leaves are gently pan-fired to stop their oxidation process, while in Japan they are quickly steamed.

jasmine pearls dobra tea


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. This tea promotes health and has a mild euphoric effect.


Dragon Well – Long Jing

Dragon Well is China’s most beloved green tea and is the national drink of China. 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 its toasted, nutty, nourishing taste–a taste as sweet and clean as the bright water of the spring.

Bi Luo Chun – Blue-Green Spirals

This genuine tea original is made exclusively by hand in Dong Shan, on the gently sloping banks of Lake Tai. 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.


Buddha’s Tea – Putuo Fo Cha

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 (southeast of Shanghai in the East China Sea) 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.” Its leaves are small, uniform, and distinguished by silvery tips. Both its aroma and flavor are surprisingly rich for a green tea.  Its almost creamy texture woven with its delicious vegetal taste make it a truly pleasant and beloved tea.


Lu’an Gua Pian

Lu’an Gua Pian is a high quality green tea that is on China’s top ten list of famous teas. This tea comes from large and mature leaves that are rolled giving them a distinctive oval shape. It has a unique velvety texture and a tastes that is slightly sweet and buttery with an herbaceous finish.


Dragon Eyes – Tian Mu Long Zhu

An extra-fine, high quality green tea made from selected fresh tea tips direct from the Tian Mu Mountains. 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.


Gunpowder – Zhu Cha

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.


Jasmine Pearls

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.

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. The small, mossy-green leaves, flecked with white petals, hold a pervasive jasmine aroma, a distinctive lingering taste, and a mildly euphoric effect.

Gui Hua Cha - Green Tea with Osmanthus

A traditional Chinese recipe with tiny osmanthus blossoms, this 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





Matcha is a first-class type of powdered, extra-fine ground tea. It is used for what is known as the Japanese tea ceremony during which the tea is whisked with a bamboo tool in a handcrafted bowl. Quality Matcha is always a bright green, extra-fine powder with a distinctive, grassy aroma. The foamy infusion is fresh and deep green with an unforgettable, very intense taste. Matcha is extremely high in antioxidants because the entire leaf is consumed. We offer 3 grades: Matcha Kyoto, Matcha Usucha, & Matcha Koicha.



Sencha, the quintessential tea of Japan, 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, translated as “simmering tea”, grants the tea lover many crisp infusions with a distinctly cleansing feeling.

Yamacha - High Mountain grown Sencha

Discovered on our Spring tea travels to Japan in May 2009, this high mountain grown sencha tea is cultivated in the region of Hamamatzou. Nearby are waterfalls, hot springs, lush gardens and tea farmers processing tea in the old, traditional way. Yamacha offers a fine, smooth taste with more sparkle to the classic taste of sencha.

Kabusecha - Covered Tea

A local delight from the tea town of Uji, this tea is shade grown for no more than two weeks, giving it a balance of sweet and richness in the middle of Sencha and Gyokuro style teas. The shading allows the tea plants to boost chlorophyll and enhance a rich, sweet umami taste. Super nutritious!



This brilliant tea hails from the Kyushu Island area as a first-class type of green tea, appropriate for festive occasions. 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 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 put their twist on the flavor by steaming. We call this the yin-yang of green teas. Bright and nutty mixed with vegetal sweetness!


Gyokuro – Jade Dew Tea

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 highly regarded among connoisseurs and is much prized as the “champagne of green teas,” denoting its high value, delicacy, and renown.

Gyokuro Obukudani 

The small town of Uji is the oldest tea producing region of Japan. When tea seeds were brought to Uji in the early 13th century, they were first planted in the Obuku valley. Produced by the prestigious Nagatani Family, we are excited to offer a Gyokuro grown in the esteemed terroir of this famous region!

Genmaicha – Roasted Brown Rice Green Tea

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.”

Hojicha – Lightly Roasted Tea

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 gives a rich, warming brew even after several infusions.

Kukicha - Stem Tea

Made from leaves and stalks, this type of tea is often a by product of Hojicha, but our variety is made from the same bushes and leaves used for Gyokuro, giving its softly grinning 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.


Sakura Cherry Blossom Leaf Tea

Every Spring, the Japanese come together to picnic under the cherry blossom trees to admire their glorious and short-lived beauty. Enjoy this cherry leaf tea’s aroma of fruity, sweet grass and smooth taste of cherries, almonds, and vanilla. Non-caffeinated.



Imperial Nok Cha

Nok Cha is 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 pan-fried to complete the drying process offering a rich, savory, oceanic flavor. We serve this tea in a traditional tea vessel from Korea.



Vietnam Wild Tree Green

A whole leaf green tea processed from 100+ year old tea trees in the picturesque mountains of Ha Giang in northern Vietnam. Villagers in this region have been growing and processing green tea for centuries. This wild tea has a rich vegetal flavor with smoky notes.

Ché Xanh

A remarkable Vietnamese green tea, whose leaves are picked with extraordinary care. A strong, vegetal and astringent infusion that will awaken a drifting mind and tastes excellent hot or chilled.

Moroccan Tea


Touareg – Moroccan Mint

Named for the nomadic tribe of Northern Africa, we bring you a sweetened green leaf tea mixed with the ground Moroccan “Nana” mint. A Moroccan recipe, this yellow-green infusion with strong minty aroma is sweet and refreshing. 

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