Green Tea

Four green teas, and no two of them are drunk the same way.

Green tea has a reputation for being bitter and grassy, and that reputation comes almost entirely from one mistake: boiling water. Green leaf wants around 175–180°F. Pour water straight off the kettle onto it and you'll scald the leaf and extract every harsh compound in it.

Get the temperature right and it's a completely different drink.

Jasmine — green tea paired with fresh jasmine blossoms at exactly the right moment, which is why it's silky rather than soapy. Good for multiple steepings.

Moroccan Mint — green tea and fresh mint. The easiest one to like if you've decided green tea isn't for you, and genuinely excellent iced.

Matcha — stone-ground powder, whisked rather than steeped, so you drink the whole leaf. The most concentrated green tea there is.

Hojicha — green tea that's been roasted, which strips out most of the astringency and much of the caffeine and leaves toasted, comforting depth. The one for the evening.

Two loose leaf, two powdered. Every page tells you the water temperature.

More tea: All Tea · Caffeine-Free · Iced Tea