We couldn’t be more delighted to offer this very rare and exceptional organic green tea grown in the United States. Cultivated on the misty slopes of the tallest mountain in the Pacific Ocean, this tea is harvested and manufactured in micro-lots on the Mauna Kea Tea Farm in Hawaii. Its namesake, Mauna Kea (pronounced “MOUN-na KAY-a”), means “white mountain” and provides a rich base of volcanic soil for this small, family-owned tea farm tucked away at 2,000 ft above sea level on the Hamakua Coast of the Big Island.
Handpicked from the newest spring growth and pan-fired, this premium Hawaiian organic tea is a work of art. Each dried twist reminds of a bonsai limb artfully created to reveal the whole leaf and bud. Its uniform dark green color tinged with a slight bluish hue is tipped with a silver bud. The nose catches a wild greens aroma with floral notes. The brew is a beautifully clear, light yellow-green that is subtly complex: delicate; smooth; buttery; green; and sweet. Enjoy the slight dryness felt on the backend and note how it becomes more astringent as it cools. A true delight!
The organic certified Mauna Kea Tea Farm uses Masanobu Fukuoka Natural Farming. With a belief that the farm is ultimately a self-sustaining ecosystem, Mauna Kea employs a completely natural approach to farming using only weeds, cover crops, and mulch to increase fertility.
Ingredients: organic USA green tea
Serving Size: one and one-half tablespoons (1.5) per 8 oz cup of water
Aubrey Says: This tea has an umami that is similar to that of a Japanese Sencha and Gyokuro, but without the strong astringency.
Jeremy Says: Finally, a USA-grown green tea that can stand up to its international counterparts.
Posted by Unknown on 8th Oct 2014
The service at your company is excellent.
This green tea in my opinion is like no other.
It also seems to help somewhat with weight loss and gives you some extra energy.
Thank you so much for having this Green Tea that is made in the United States.
Posted by Alison on 7th Aug 2014
I tend to brew hotter than recommendations, because I like to bring out a little bitterness and astringency. This tea has very little. It is incredibly smooth with a clean finish, and tastes a bit vegetal.
The leaves unroll and fan out whole. Most of the leaves are about an inch to an inch and a quarter long when fully extended (which gives you an idea of maturity, and also the delicate way they must be harvested and packaged).
I took photos of the leaves and brewing and have a more detailed review in this Tumblr post of mine, if you are interested:
Posted by Unknown on 13th Mar 2014
I have been drinking green tea for awhile now and I would have to say this is one of the best teas I have had. I love it!
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one and one-half tablespoons (1.5) per 8 oz cup of water
Water temperature: use water that has been heated until bubbles begin to form on the bottom of the pot (180° F)
Steeping time: 2-3 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
Some research comparing different types of tea has shown that the manufacturing process does affect the level of antioxidants present in the final tea leaf. According to a 2006 review of the beneficial effects of green tea in the Journal of American College of Nutrition, when comparing dry leaves, unoxidized green tea retains more antioxidants than black, oolong, or pu-erh. The catechin (or antioxidant) that displays the greatest increase in green tea when compared to the black, oolong and pu-erh is EGCG (epigallocatechin-3-gallate). (Reference: "Beneficial Effects of Green Tea - A Review" Journal of the American College of Nutrition, Vol 25, No 2 (2006))
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.