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Home/Drury Leaf Teas/Teas by Type/Green Teas

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Green Teas

Drury Tea & Coffee

Green teas undergo less processing than black teas. Green teas are completely unoxidized, and instead the freshly plucked leaves are fired (heated) as soon as possible after harvesting to halt any oxidisation. Once dried they are then sorted and graded, ready for brewing. By their very nature, green teas are much lighter than black and are rich in antioxidants, making them the tea of choice for many health-conscious consumers. Green teas should be brewed at a lower temperature than black (85 degrees is an ideal average) and should never be drunk with milk.

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We sell most of our teas in various size packs. Use quick view or click on products to see.

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Young Hyson Tea

£3.95

A smooth and mellow green tea from the Anhui province in China.

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Special Leaf Earl Grey Tea

£4.25

Finest Black tea with added green leaf and natural oil of Bergamot. A lighter liquoring Earl Grey.

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Sencha Japanese Green Tea

£4.95

Unfermented green tea, with a refreshingly light and delicate flavour.

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Saharan Mint - 125g

£5.25

A delicious blend of China green gunpowder tea and cut peppermint leaves. The natural astringency of the tea is perfectly balanced with a fresh minty tang to produce a refreshing drink.

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Royal Imperial Earl Grey Tea

£4.75

A blend of six classic teas from China, Darjeeling, Assam and Formosa delicately scented with the finest natural oil of Bergamot.

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Pinhead Gunpowder Tea

£5.35

A fuller flavoured green tea, with a very distinctive and refreshing liquor. The unusual names comes from the tightly rolled appearance of the leaf, said to resemble grains of gunpowder.

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Kukicha Green Tea

£5.55

Kukicha, also known as bōcha, is a Japanese green tea made from the stems, stalks, and twigs of the Camellia sinensis tea plant. It is a relatively low-caffeine tea, and has a mild, nutty, and slightly sweet flavour. Kukicha is often enjoyed for its calming and relaxing effects. Kukicha is made from the parts of the tea plant that are typically discarded during the production of other teas. The stems and twigs are steamed and then roasted, which helps to reduce the caffeine content and develop the tea's characteristic flavour. Kukicha can be brewed multiple times, and each infusion will have a slightly different flavour.

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