Ingredient

Green Tea

Camellia sinensis

Origin: Fujian, Anhui & Zhejiang provinces, China · Family: Theaceae

Green tea leaves are the structural skeleton of a Flora Tea heart. Tea masters select tender first-pick spring tips, briefly pan-fire them to halt oxidation, and roll them gently while still warm so they remain flexible. Hours later, the now-cooled leaves are wrapped around a hand-tied bundle of dried flowers — and dried again. When boiling water hits the heart, the leaves absorb moisture, soften, and unfurl, releasing the flowers inside.

Flavour

Grassy, lightly vegetal, with a clean sweet finish. The Fujian style is softer and less astringent than Japanese sencha — ideal as a backdrop for floral aromatics.

Traditional benefits

  • Rich in catechins (notably EGCG) — antioxidant compounds linked to cardiovascular benefits.
  • Naturally low caffeine (~25 mg per cup), supporting calm focus.
  • May aid metabolism and fat oxidation when consumed regularly.
  • Studied for its association with reduced risk of certain cancers and lower cholesterol.

Traditional uses are not medical advice. Consult a healthcare professional for personal health concerns.

Pairs well with

JasmineLilyRoseOsmanthus

A short history

Tea cultivation in Fujian dates back roughly 1,500 years. The province's mountain mists and acidic soils produce some of the world's most aromatic green teas, and the artisanal craft of binding tea around dried flowers — what we now call blooming or 'display' tea — is a Fujian invention from the late twentieth century.

Found in