Green Tower Tea takes its name from its shape: whole green and white leaves picked young in early spring, gently withered, then hand-tied with natural fibre into a small tower that unfurls once it hits hot water. The tying isn't just decorative — it lets the leaves open slowly and evenly as they steep, so the infusion builds in layers rather than all at once. After shaping, the towers are dried at low heat to hold their form and lock in freshness.
The cup itself is pale and light, floral up front with a lemony brightness and a thread of honey sweetness running underneath. Vegetal notes come through as it opens, smooth rather than grassy, and the finish is brisk and clean, closer to spring blossoms than anything heavy. It's a gentle style of green tea, more mellow than sharp.
Steep it for about 5 minutes in water well off the boil, around 80 to 90°C — cooler and slower than most green teas, which suits the way the tower unfurls. A slice of lemon or a little honey plays well against the natural sweetness already in the leaf, though the tea holds up fine on its own. Water any hotter tends to flatten the floral notes, so it's worth resisting a full boil even if that means waiting a bit longer for the kettle.
Like most green and white teas, it contains caffeine, generally on the lower end and varying with how long it steeps — enough for a gentle lift without the intensity of a stronger black tea. Keep unused towers in an airtight container, away from light and heat, to preserve the aroma before brewing.
