Green Teas

Unoxidized. Chinese greens are gently pan-fried to stop their oxidation process while fresh leaves are quickly steamed in Japan.

  • Che Xanh

    A remarkable Vietnamese green tea whose leaves are picked with extraordinary care.

  • Nok Cha

    A seasonal variety of green tea from the Jirishan mountain range on the southern Korean coast.

  • Koicha

    Koicha, or Thick Tea, is an extremely high grade of Japanese Matcha.

  • Usucha

    Usucha (Thin Tea) Matcha is a first class type of stone-ground powdered tea made in Japan.

  • Matcha Kyoto

    Matcha is a first class type of stone-ground powdered tea and is used for the Japanese tea ceremony.

  • Gyokuro Kyoto

    A distinguished Japanese green tea, its delicious taste and fresh grassy scent of spring offer a touch of heaven in your cup.

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