• A full flavored green tea
• A sweeter flavored green tea lacking the bitterness that other green teas contain

This is Japan's very best green tea, produced from single tea leaf buds which will only be picked in the months of April and May. In order to enhance greater chlorophyll (which makes the tea darkish green in color) and decrease the quantity of tannin (making the tea sweeter and not so tart), the tea is covered with black curtains or a bamboo curtain for 3 weeks in early spring. The leaves are small - about 3/4 of an inch in total length and extremely aromatic and soft. Automatically after plucking, the leaves are taken to the factory and cooked for about 30 minutes to seal in the flavor and forestall the process of zymolysis. Then, the leaves are fluffed with hot air and pressed and dried to achieve the desired 30% moisture content. Repeated rolling occurs until the tea develops long, skinny, darkish green needles after which it is at last dried to a 4-6% moisture content.

Gyokuro has been also known as "history, philosophy and art in a teacup." Gyokuro is the very best green tea in all of Japan. It is generally made in a unique Japanese teapot often called a "kyusu" and served in handle-less cups.

The Japanese take tea consumption very seriously, and the better the tea is, the more they are inclined to pay for it. It is not impossible for Gyokuro to sell for greater than $1000 per pound, making Gyokuro the costliest tea in the world. Gyokuro is pricey as a result of the extreme care taken to shade the vintage Tea trees, thereby reducing the impact of photosynthesis on the final product. Gyokuro is uncommon and costly to produce, and that drives up the cost of this splendid green tea!

This is Japan's most famous green tea, crafted from individual buds that have to be picked within the months of April and May. So that it will boost improved chlorophyll (which makes it darkish green) and decrease the tannin (giving it a sweeter style with no tartness), the tea is covered with black curtains or bamboo and straw shades for three weeks in early spring. The leaves are small - approximately 3/4 of an inch in length and very aromatic and soft. Right away after plucking, the leaves are taken to the factory and steamed for approximately 30 minutes to seal in the taste and avoid zymolysis. Next, the green leaves are fluffed with scorching hot air and pressed and dried at a 30% moisture content. Repeated rolling occurs until the tea develops into long, thin, darkish green needles after which in the end it is dried to a 4-6% moisture content. Gyokuro has been often called "history, philosophy and art in a teacup." Gyokuro is the most desired green tea in all of Japan. It is quite often soaked in a different Japanese tea set called a "kyusu" and served in handle-less cups.

The Japanese take tea drinking very seriously, and the better the quality of the tea, the more they are prepared to pay for it. It is not a big deal for a Gyokuro to sell for more than $1000 per pound, making Gyokuro the most expensive tea in the world.

Gyokuro is costly due to the extra care taken to shade the ancient Tea trees, thereby decreasing the influence of photosynthesis. Gyokuro is rare and dear to produce, so that drives up the cost of this surprising green tea!

Gyokuro Is Japan's most well known green tea, made out of individual buds that can only be picked within the months of April and May. To increase the amount of chlorophyl (making the tea greener), and to decrease the amount of tannin (making the tea sweeter without a tart taste), the tea is covered with black curtains or shades made of straw and bamboo for up to three weeks in the early spring. The leaves are small - approximately 3/4 of an inch in length and very aromatic and soft. Instantaneously after pulling off the branch, the leaves are taken to the manufacturing unit and steamed for approximately 30 minutes to seal in the flavor and avoid fermentation. Subsequently, the leaves are fluffed in hot air and ironed and dried-up to realize 30% moisture content. The tea leaves are rolled again and again until the tea develops thin, long, dark green needles and then it's again dried to attain a 4-6% moisture content.

Gyokuro has been referred to as "history, philosophy and art in an individual teacup." Gyokuro is the best known green tea in all of the Japanese Islands. It is frequently brewed in a special Japanese teapot known as a "kyusu" and served to the lucky drinkers in handle-less cups.

The Japanese take the drinking of tea very seriously, and the better the tea, the more money the Japanese are keen to pay for it. It is not unheard of for some Gyokuros to sell for more than $1000 per pound. Gyokuro is the most expensive tea in the world. Gyokuro is expensive due to the added care taken to shade the old Tea trees, thereby cutting the full effect of photosynthesis. Gyokuro is rare and dear to produce, so that drives up the cost of this unbelievable Japanese green tea!

Gyokuro is Japan's best green tea, which is made from single buds that can only be picked in the months of April and May. In an effort to develop increased chlorophyll (which makes it dark green) and help reduce the tannin (giving a sweeter flavor with no bitterness), the tea is covered with black curtains or bamboo and straw shades for 3 weeks in early spring. The leaves are small - about 3/4 of an inch in length and extremely fragrant and tender. Immediately after plucking, the leaves are taken to the factory and steamed for about 30 minutes to seal in the flavor and stop fermentation. Next the leaves are fluffed with hot air and pressed and dried to 30% moisture content. Repeated rolling takes place until the tea develops long thin dark green needles at which time it is finally dried to a 4-6% moisture content. Gyokuro has been referred to as "history, philosophy and art in a single cup." Gyokuro is the best green tea of Japan. It is usually brewed in a special Japanese teapot called a & quot;kyusu" and served in handle-less cups.

The Japanese take tea drinking very seriously, and the better the tea is, the more they are willing to pay for it. It is not uncommon for some Gyokuro's to sell for more than $1000 per pound, making Gyokuro the most expensive tea in the world.

Gyokuro is so expensive due to the extra care taken to shade the old Tea trees to help support the effect of photosynthesis. Gyokuro is rare and expensive to produce, so that drives up the price of this rare green tea.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• A roasted green tea with cinnamon toast-like notes

Most Japanese teas are made from well handled leaves and much of their elegance and style is due to the processing: steaming immediately after plucking and then air drying. Bancha or Sencha are the everyday green tea drinks of Japan. Ban 2 GO is one of the highest grades of Bancha. The leaves to produce Bancha are generally plucked after the new season and tend to be somewhat more coarse. This, however, gives the tea its unique character and visual appearance. Since the leaves used to make Bancha are more coarse and contain some stalks and stems the resulting tea generally contains less caffeine or tannin then the finer grades of Japanese tea. Also the cup tends to be somewhat milder. Because of the proceeding factors Bancha is often give to children.

Japanese tea gardens look quite different from tea plantations in other parts of the world. The bushes are cultivated in long rows and trimmed so the row has the appearance of a long dome. In Shizuoka Prefecture it is said that the tea gives the impression of smooth waves of green, undulating over the landscape. This curved form of the tea bush gives the largest plucking table (the area where the new shoots used in high quality tea production grow is called the "plucking table" - not only in Japan but in other parts of the tea growing world as well). It is on the long regularly shaped plucking table that the pickers take the leaves and the new buds. In the early season plucking is only done by hand, but once the first few weeks pass, mechanical plucking is the preferred method. The Japanese have been very innovative in this aspect by developing a curved machine that is handheld but clips the tea bush with automatic scissors that look like electric hair clippers.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• A pale, yellow green color
• Smooth with a superior depth and body

Japan produces some of the best green teas in the world. The primary producing area in Japan is the Shizuoka prefecture which is west south west of Tokyo. The famous bullet train zooms through the tea growing area about 25 minutes after leaving Shinjuku station on its way to Osaka. The efficiency of Japan's tea production is amongst the highest in the world reaching yields of 1500 pounds per acre. Despite the fact that mechanical plucking is used, the tea made is generally considered the best green tea in the world. Interestingly, due to it's northern latitude all the tea fields have large fans covering the whole acreage. The fans are turned on during cold snaps to circulate the air and protect the tea bush from freezing.

Japan only exports about 1-2 percent of its total production and recently has become a leading importer of the finest teas in the world. Over half of the yearly production of Japanese tea comes from Shizuoka. The production of green tea entails the steaming of the green leaf and hand or machine rubbing. The teas are then pan fried or basket fired which gives them a distinctive appearance and glossy look and feel. These methods give a taste that is light in colour but rich and full in the cup.

Sencha is commonly used in Japanese tea ceremonies marking events of personal importance. In this type of ceremony it is the ritual that is of paramount importance as the individual is being acknowledged. For ceremonies marking "life altering events," matcha is used. Matcha is a sencha that has been turned into a powder through a painstaking but important ritual.

Contemporary medical studies demonstrate that green tea (and black and oolong teas to a lesser amount) can cut down the risk of many persistent health disorders. The healthy chemicals in tea are often known as polyphenols, and have been studied for their medical uses. Polyphenols provide tea with its attribute trait of stypsis. The primary polyphenols found in teas are often known as catechins, which make up 30-40% of the dehydrated weight of tea. Polyphenols are stated to increase our healthy detoxing, cut back low blood pressure and subdue bad cells.

Green tea is the initial variety of tea developed, with a lot of it developed in the Republic of China and the Japanese Islands. The first green tea was sold abroad starting in 1611, once the United East Indian Company structured a factory on Hirado Island in the Japanese Islands. Only 4% of green tea developed in the Japanese Islands are sold abroad.

In the production of green tea, preservation of a faultless green leaf is of utmost magnitude. Green teas are usually not oxidised as black teas are, and even in part oxidised as the oolongs are. Instead, the tea leaves are plucked, steamed or pan-fried (which gets rid of the oxidation enzymes), coiled and dried. The result nets a healthy chemical layout in green tea that seems to be equivalent to the clean foliage. Green tea is famous for its high content of nutrients. Green tea consists of ascorbic acid (vitamin C) in amounts similar to that of an orange. It also consists of various B Vitamins that are water soluble and dispersed right away into a cup of tea. 5 cups of green tea each day provides you with 5-10% of the daily requirement of niacin, lactoflavin, folic acid, and pantothenic acid. 5 cups of green tea also give roughly 25% of the potassium daily requirement, 5% of the daily requirement of magnesium, and 45% of the daily requirement of manganese (Mn). Green tea also consists of fluoride, which battles dental caries.

It has been said that 80% of tea developed in the Japanese Islands is Sencha Green tea. It truly is a quality product, taken only from the first and second processes. The first flush, often known as "Ichiban Cha", is particularly refined and grassy. This tea is steamed and fired and then coiled. The last detaching of the teas is made into Bancha, known respectfully in the Japanese Islands as "the working man's tea." This tea has no parallel to the brilliant, easy green Sencha teas.

A medical magazine in England stated that green tea makes the liver organ functionality stronger and helps reduce the occurrence of heart health issues. Additional research strongly implies that the antioxidants in Japanese sencha might also be used to help support digestion, hinder tooth decay, cut back blood ldl cholesterol, cut back high blood sugar, and have a disinfectant activity towards food-borne sicknesses. Studies show that Japanese sencha green tea consists of theanine, polyphenols, and antioxidants, in addition, to all kinds of nutrients.

Up to date clinical reviews show that green tea may scale back the danger of many acute health problems. The organic chemicals in tea are often called polyphenols, and have been analyzed for their health advantages. Polyphenols give tea its astringence. The primary polyphenols found in teas are often called tannic acid, which make up 30-40% of the waterless weight of tea. Polyphenols are reported to increase our ability to detoxify, balance low and high blood pressure and improve immunity. Green tea is the earliest form of tea ever harvested, with much of it harvested in mainland China and Japan. The first green tea was sent abroad starting in 1611, by the Dutch East India Company (Vereenigde Oost-Indische Compagnie), who structured a factory on Hirado Island in Japan. These days, only 4% of green tea harvested in Japan is sent abroad.

When producing green tea, maintenance of the complete green leaf is very important. Green teas aren't combined with oxygen as black teas are, or even in part combined with oxygen like oolongs. In contrast, the tea foliage is pulled out, steamed or pan-fried (which gets rid of the oxidation enzymes), coiled and dried. The outcome gives an organic chemical formation in green tea that really is a clone of the leaf when it first comes off the branch.

Green tea is well-known for its prime content of vitamins and minerals. Green tea contains ascorbic acid, or vitamin C, in amounts comparable to that of an orange. It also contains several B vitamins which are water soluble and released right away into a teacup. Five cups a day of green tea provide you with 5-10% of the daily need of niacin, vitamin B2, folacin, and pantothenic acid. Five cups of green tea additionally provide nearly 25% of the potassium (K) daily need, 5% of the daily need of magnesium, and 45% of the daily need of manganese (atomic number 25). Green tea even contains a fluorine-containing element, which supports dental caries.

Approximately 80% of all tea harvested in Japan is Sencha Green tea. It is constituted of the first and second processes. The first flush, often called Ichiban Cha, is very refined and grassy. This tea is steamed and fired after which it is coiled. The ultimate removing of the teas is made into Bancha, regarded in Japan as The Workingman's Tea. This tea has no parallel to the bright, light green Sencha teas.

A British clinical journal reported that green tea reinforces liver functionality and helps reduce the occurrence of cardiovascular ailment. Similar reports strongly endorse that the oxidation inhibitors in Japanese sencha may additionally battle grippe, avoid cavities, scale back the danger of most immunity deficiencies, cut blood ldl cholesterol, cut prime blood glucose, and feature a disinfectant action towards foodborne ailments. Studies show that Japanese sencha green tea contains theanine, polyphenols, and oxidation inhibitors, moreover all kinds of vitamins and minerals.

Our Grape Green Tea is a scrumptuous flavored Green tea with Raisins (Golden), Cranberries and Cornflower that will refresh you with its terrific taste! You will enjoy the Grape aroma and flavor again and again!

Ingredients: Green tea, Raisins (Golden), Cranberries, Cornflower and Natural Grape Flavor.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

TerraVita is an exclusive line of premium-quality, natural source products that use only the finest, purest and most potent ingredients found around the world. TerraVita is hallmarked by the highest possible standards of purity, potency, stability and freshness. All of our products are prepared with the highest elements of quality control, from raw materials through the entire manufacturing process, up to and including the moment that the bottles or bags are sealed for freshness and shipped out to you. Our highest possible standards are certified by independent laboratories and backed by our personal guarantee.

TerraVita exists to meet and ensure your family's health and wellness without the harmful effects or chemicals and prescription medications. We strive to make all of our products affordable and reliable and are constantly searching the market to maintain our affordability and to look for new ways to serve you and the ones you love. TerraVita has become a trusted household name for many families and can bring you and yours the very best herbal supplements, blends, teas and spices that are on the market today.

TerraVita is packed in tamper-proof, food-grade, recyclable containers.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• A light, golden yellow color
• A slightly sweet, toasty rice flavor

This is a specialty Japanese green tea that is blended with fire-toasted rice. A good grade Japan sencha is blended with the toasted rice. The fresh vegetative character of the green tea is imparted on the cup but it is tempered with the bakey-like character of the rice. There is a natural sweetness and almost chewy character to the finish of this tea. During the firing of the rice, it is not uncommon for rice to "pop" not unlike popcorn, hence the pet name "popcorn-tea."

Legend has it that during the 1400's an important samurai warlord in Hakone on the Izu Peninsula of Honshu Island (the Izu Peninsula is near the Shizuoka area) was having tea in the morning discussing a battle strategy with his patrol leaders. A servant by the name of Genamai was serving hot tea to the group. Leaning over to give tea to the warlord, rice that he had surreptitiously taken for a morning snack fell out of his pocket into the steaming hot tea. Some popped upon hitting the hot tea. The warlord was incensed, jumped up brandishing his samurai sword he promptly cut of Genamai's head in one fell swoop. He then sat down to continue the meeting. Despite the fact that the tea had been tarnished he drank it anyway. The flavor was very unique and he enjoyed it tremendously. In honor of poor Genamai he pronounced that this rice and tea be served every morning and be called "Genmaicha" (cha being the name of tea in Japanese).

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• A pale greenish yellow color
• A flavor that is fresh and full of strength

Japan first saw tea along with another famous Chinese export, Buddhism. Buddhist monks brought tea, tea culture and ultimately tea plants to Japan late in the sixth century. It was not until the twelfth century that tea drinking was embraced by the Japanese citizenry. Today nearly all tea grown in Japan is green tea. It can be separated into three grades: Gyokura, Sencha and Bancha.

This Fukujyu is in the sencha category and is rated as one of the better export sencha teas. The green leaf which goes into this tea only comes from the first and second flush. Additionally the plucking cycle for this tea during the 1st and 2nd flush is every 4 days. This produces a tea that is mainly comprised of young tender shoots. After plucking the tea is steamed to denature it and stop any possibility of fermentation. After the steaming process the tea is rolled and pan-fired. (You can see the effects of the pan firing - the leaves take on a sheen). Sencha tea generally yields clear, pale-green cups that carry many of the same vegetal, grassy notes common to all Japanese teas. Historically this taste was not popular among westerners, but in the past 10 years or so western tastes have begun to embrace the taste and the commensurate health benefits of Japan's green teas.

Traditional brewing of green tea at 180 degrees farenheit for 2 to 3 minutes yields about 15 - 25 milligrams of caffeine per 6 ounce cup compared to 30-45 mg for black tea (if black tea is brewed with boiling water - 212 degrees farenheit). While green tea is generally thought to contain less caffeine per cup, this is only true if it is brewed in the traditional green tea method because more caffeine is released the hotter the water.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• A bright golden yellow color with a smooth and slightly sweet flavor

Kokeicha is a specialty Japanese tea prepared from the fine green tea powder used in tea ceremonies. A special process whereby water is added to the tea powder, kneaded, extruded through a machine (similar to making fresh pasta) and finally dried to result in a "pine needle" like form. Thus Kokeicha translated from Japanese means "formed tea."

Tea has played and continues to play an important roll in Japanese culture and the traditional tea ceremony is still maintained as a ritual to this day. For more than 400 years the tea ceremony or "cha no yu" has been performed following the same 37 steps that govern every move from the arrival of the guests to the washing of the cups. In some phases of the ceremony, the guests may compliment the hostess for the food or in some cases the guest may apologize to the others for taking the first cup of tea. Purists, however, insist that the only sounds during the ceremony should be those of the utensils touching each other as the tea is prepared and served.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• Delicious green tea character with depth and body

Organic tea is produced without the input of chemical fertilizers or pesticides and herbicides. Unfortunately the yield per acre is lower and quite often quality can suffer compared to when fertilizers and others inputs are utilized. Nevertheless with good manufacturing techniques the cup characteristics can be maintained at a very high level. Such is the case with this tea.

This tea is a top quality Green Tea with good green tea taste properties, slightly vegetative and fruity, but refreshing and clean; typical of Japanese manufacturing techniques.

Tea was introduced to Japan from China in the 7th and 8th century. Records indicate that Japan's Emperor Kammu gave visit ing monks an imperial gift of powdered green tea. Emperor Kammu created a government post called "Supervisor of Tea and Tea Gardens" as Japan had begun to cultivate it's own tea. From 800 to the 1200AD Japan relied heavily on China for it's tea supply. Because tea arrived in limited quantities from China tea became a luxury. A Zen Buddhist, Eisai Myoan returned from China (from what is now known as Jiangxi) with tea seeds and planted them at his temple. He soon realized that the quality was superior to any tea currently grown in Japan. These seeds formed the basis of Japan's tea industry in the centuries to come.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• Expansive green tea flavor with delicious vegetative notes

Though this tea comes from China, it is produced to Japanese specifications on Japanese machinery. The base tea is from single buds that are only available during March and April, when the best green leaf is produced. To increase the chlorophyll tea bushes are covered with bamboo and straw shading from March 1 to March 20th (more or less). The leaves are plucked about 1-2 weeks after the shading comes off. The leaves are small, less than 1 inch but extremely fragrant and tender. The plucked leaves are gently bruised and then lightly steamed, producing dark green leaves that give a slightly pungent tea with depth and character.

Organic tea is produced without the input of chemical fertilizers or pesticides and herbicides. Unfortunately the yield per acre is lower and quite often quality can suffer compared to when fertilizers and other inputs are utilized. Nevertheless with good manufacturing techniques the cup characteristics can be maintained at a very high level, such is the case with this tea.

Tea was introduced to Japan from China in the 7th and 8th century. Records indicate that Japan's Emperor Kammu created a government post called "Supervisor of Tea and Tea Gardens" as Japan had begun to cultivate it's own tea. From 800 to the 1200AD, Japan relied heavily on China for it's tea supply. Because tea arrived in limited quantities from China tea became a luxury. A Zen Buddhist, Eisai Myoan returned from China (from what is now known as Jiangxi) with tea seeds and planted them at his temple. He soon realized that the quality was superior to any tea currently grown in Japan. These seeds formed the basis of Japan's tea industry in the centuries to come.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.

• An oolong-like tea
• Preferred by many white tea drinkers

White tea is very different from other types of tea such as green or black tea. White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40 degrees celsius. Thirdly only special "two leaves and a bud" are selected. These leaves must show a very light green almost gray white color and be ideally be covered with velvet peach fuzz down.

Sowmee is one of the lower grades of white tea, but despite this it has the properties attributed to white teas. The leaves for Sowmee are plucked during late April, May and June. The lack of processing and hand selection is evident in the leaf appearance of Sowmee as it is somewhat mixed and tending flaky and flat. This Sowmee has a more pronounced taste profile - almost oolong tea-like. Many white tea drinkers prefer this cup in that there is a "substance" to the taste compared to the delicate nuances of other white teas.

ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to 1-844-449-0444.