Tea

Green Tea

Green tea leaves are not oxidised, thereby retaining their natural verdant colour and delicate flavour. To prevent the natural process of oxidation from occurring, two techniques are employed: Chinese Method and Japanese Method. For the Chinese Method, the freshly picked leaves are immediately pan‑fried in heated copper basins over a fire at 100°C to dehydrate the leaves. This method is used to process green teas such as Lung Ching, Chun Mee and Gunpowder. For the Japanese Method, the tea leaves are gently steamed immediately after plucking. This process softens them for rolling by hand. Repeated several times before drying, the leaves are then sorted into different grades. Quality is assessed by the colour, fragrance and appearance of the leaves.

Single Estate

Exclusive Blends

Gnawa Tea

Gnawa Tea

TWG Tea has dared to combine a green tea and robust black tea, with distinguished notes of smooth mint. A rich blend that will give the force and strength needed to confront the sandy dunes of the Sahara. A tea of nomads.

Price: R180,60 / 100g

T6022

Exclusive Blends

Loading Updating cart...