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Alpine Tea Co grows and produces a wholly Australian Green Tea.  We have been with the tea every step of its process to you.  This tea has been developed with the Australian Palate in mind; therefore it has a light and refreshing taste to the palate.   The tea could be considered a Sencha (the most widely consumed tea in Japan.), however to ensure no direct comparison to Japanese Sencha (ours is not as strong), we prefer to call it Australian Green Tea. 


Fresh and greenish odour notes represent the typical aroma of green tea.  The high grade first harvest has a fresh greenish aroma, the second and third harvests have an odour reminiscent of cut grass on summer afternoons.


There are many different components which influence the taste of Green Tea.  The most important constituents that characterise the taste of Australian Green tea are Catechin, Caffeine and Theanine (an amino acid specifically found in tea). 


Catechin is the compound that give green tea mostly its astringent and to a small extent its bitter properties.  Catechin is a powerful, water soluable polyphenol and antioxidant that is easily oxidized.  The fermentation process of black tea reduces catechins in black tea; hence green tea (which is unfermented) is high in catechins.  Catechins are concentrated in tea leaves that are flooded with sunlight.  Alpine Tea Co grows our tea in full sunlight.

Caffeine contributes to Green Tea sharpness and mildly bitter taste.  The level of Caffeine in green tea is about 1/3 of Coffee.  Up to 80% of Caffeine is released in the first infusion, so only minimal amounts will remain when you add water the second time.  This eliminates very little of the tea’s flavour and aroma.

Theanine (amino acid) has a sweet and brothy taste and mellow aroma which counteracts the astringency and bitterness of the catechins and coffee.  Much Theanine is found in the first harvest of the year.

Freshness and Limiting Oxidation = Great Green tea flavour


Freshness is a very important factor - you do not want a tea which has spent long periods of between you and the processor. Old green tea does not stay green and does not taste good. Tea that has been grown and processed in Australia is very fresh!!  Our tea is presented in zip lock bags, which also limit the effects of oxidation.

Limiting Oxidation Many of the taste components of green tea are susceptible to oxidation. = hence its shorter shelf life. The highest quality green tea is not ground or powdered; it is kept as whole leaf.  Powdered tea, has an increased surface area, and therefore is immediately exposed to the air, which oxidizes it very quickly.


The Alpine Tea Co is grown, processed and hand packed wholly in Australia to ensure freshness and maintain the integrity of the whole leaf.  We do not powder our tea in the manufacturing process.  Hence the flavour components of our tea have had minimal degradation.

Water Quality

Water Quality greatly affects the taste of green tea, both in the production and the consumption of Green Tea.  High quality green tea is best enjoyed with high quality water.  Chlorinated water can significantly affect the taste of Green Tea.

Our Tea is grown on the beautiful clean waters of the Kiewa River, which is fed directly from the Victorian Alps; the water quality is excellent, leading to the high quality of our tea.

Our Tea
Alpine Tea Co grows the Yabukita Strain of Green Tea (Camellia Sinensis).  This is the most popular breed for the production of Japanese Sencha tea, as it has a mellow taste, but also the refreshing aroma of Sencha.  This is an early ripening variety and has a subtle and delicate character which is a feature of an early-ripening variety.  The best features of our tea are it’s refreshing yet mellow aroma, and balance of sweet and bitter taste.  Additionally, Yabukita is also particularly high in antioxidants, providing many other . 

The first harvest of Yabukita (first harvest) has high levels of amino acids, particularly Theanine (sweet, brothy taste and mellow aroma).  First harvest is harvested when the tea tree has only five new leaves, only the top three leaves are taken.  These sprouts, are small and soft and not fully grown, so you can enjoy the precious fresh aroma which is only found on young tea leaves.

Whereas the second and third harvests (pure green) have higher content of Catechin, this tastes gently astringent and smells wonderfully fresh.  This tea is cleansing on the palate.

Roasted green is pure green that has been gently roasted to produce a more rounded flavour.  This tea is less astringent than the pure green and has a comforting woody and nutty taste.