China was the original source of tea and remains the producer of the largest variety of teas despite the number of countries producing tea.
         Prior to World War II, nearly half the world's output originated here, but now China's production accounts for less than ten percent, and has fallen into second place behind India. Green teas account for almost two-thirds of China's crop. The relatively short tea season is divided into three harvest seasons: during the 'first spring' in April when the delicate tea leaf buds appear, the 'second spring' in early June when the bushes are fully grown, and the more common 'third spring' in July.

         Green tea should not be oxidized when processed. To produce a good batch of green tea, the tea leaves should be strained and then dried. The process of straining tea is of upmost importance. However after being strained, the leaves should be curled or twisted in order to preserve its taste and ensure a strong brew. The tea leaves are then dried, a process which imrpoves the quality of the tea.

WHITE MONKEY
         The White Monkey is a green tea (despite its name) that grows along the slopes of the Taimu mountains in the Fujian province of China. The young leaves and buds are carefully gathered and hand processed. The result is a tea that appears intricately woven with large and beautiful white tips. Its result is a light, clear liquid with a delicate taste and a sweet fragrance.

PILO CHUN
         Pilo Chun, is also called biluochun and literally translated means "green spiral-shell spring" owing to the tea leaves' distinctive spiral-shaped leaves. It is picked and processed in the short duration between the Spring Equinox (end of March) and Clear Brightness (early April).

MANDARIN GREEN
         This green tea is full of the rich flavours of the mandarin orange. It boasts a great taste and is claimed to have health benefits (probably owing to the added vitamin C). Drunk either hot or iced, it remains a light and refreshing beverage.

LI ZI XIANG
         This is a popular Chinese green tea that has only recently been available in the West. Its name translates as "chestnut tea", in reference to its unique scent. Grown organically in the Guangdong region, the leaves have a unique matted grey appearance. Once infused, the leaves produce a rich fragrance which complement it smooth flavor.