Green tea is the purest and least disrupted human leaf process. One of the most important factors of this is to AVOID the oxidation of the recently harvested leaves and preserve their natural green color.

Green tea offers many styles of leaves with very distinctive flavors. In a cup, it can have notes of honey, give you a very light touch of sea salt, it can remind you of a slight breeze in pines, or pure water between stones in a spring. These flavors are always accompanied by umami scents, refreshing and delicious.

Green tea is produced year-round in subtropical climates. The quality of the blade will depend on the number of cuts per year and time of year of the cut. Where in the World is the variety of Camellia Sinensis var. Cambodi and var. Assamica with tropical climate, the leaf can be cut all year round and will depend on the growth of the plant, in some years, new leaves could sprout every three weeks.

At Academia Barista Pro we pay particular attention to where our green teas come from. Our favorites are from China and Japan, the largest producers of green tea in the world and with a spectacular tradition of teas.

We love the Umami flavors of a Gyokuro, but also the fruity and honeydew of a good Dragonwell or Longjing. Add coconut to how you prepare your green tea, since these leaves do not withstand that much temperature, we recommend 165 degrees Fahrenheit (74 degrees Celsius). If you want to know tips on how to prepare these sheets, you can go here: ONLINE COURSES .