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15 varieties,
45 flavours to choose from.

Two green teas. Two Kubrick classics.

Steeped in rich cultural heritage

Loose leaf green tea has been the most popular form of tea in China since the Southern Song dynasty. While Chinese green tea was originally steamed, after the early Ming dynasty it has typically been processed by being pan-fired in a dry wok. Japan’s first tea seeds were imported in the early 9th century by Buddhist monks. During the Heian period, Emperor Saga introduced the practice of drinking tea to the imperial family. The Zen Buddhist priest Eisai (1141–1215), advocated that all people, not just monks and the elite, drink tea for its health benefits.

  • Sencha

    A popular Japanese green tea that is bright and refreshing. The leaves have been steamed, rolled and dried to create a liquor that is aromatic, grassy and mellow.

    Ingredients: Japanese green tea

  • Gunpowder

    A distinctive Chinese green tea that has been steamed and rolled into small pellets. The gunpowder blooms to produce an astringent liquor that is strong and smokey.

    Ingredients: Chinese green tea