In a nutshell: A bright, luscious apple and lemon green tea, built on a Sencha and Chun Mee base, with apple pieces, lemon peel and marigold flowers. Brew at 70-80°C for 2 to 3 minutes, 12 to 15 g/L.
Tondao is one of our most sun-drenched signatures. A green tea imagined as a stroll through an orchard: the sweet roundness of apple meets the bright tang of lemon, carried by two complementary green tea bases. A cup that is at once gentle and lively, made for mornings and afternoons alike.
We built this blend around a duo of whole-leaf teas: Sencha, vivid and vegetal, and Chun Mee, rounder with a subtle plum-like quality. A classic yet carefully crafted base, enhanced by a natural flavouring that deepens rather than overwhelms. Explore our selection of flavoured green teas to keep the journey going.
The aromatic profile of Tondao
Opening the pouch, the first impression is clean and immediate: the scent of ripe apple, almost crisp, lifted by the bright zest of lemon. The marigold flowers, a soft shade of orange, add a warm visual touch and a delicate floral roundness.
Top notes: fresh lemon, vibrant zest, the vegetal freshness of Sencha. This is the first sip, the one that wakes the palate and sets the tone for the blend's liveliness.
Heart notes: juicy apple, a gentle honeyed quality from the Chun Mee, soft floral sweetness from the marigold flowers. The heart of the blend is round, fruity and indulgent without being sugary.
Base notes: a vegetal, lightly herbaceous finish that leaves a lingering freshness on the palate. No bitterness, provided you respect the temperature and steeping time.
Sencha brings structure and brightness: its whole leaves, a deep, rich green, release clean, faintly briny notes. Chun Mee, whose tightly rolled leaves resemble fine eyebrows, lends the blend its characteristic roundness. Two complementary green teas, chosen to balance each other beautifully in the cup.
The apple pieces, visible in the blend, play both an aromatic and textural role: they soften the infusion and temper the lemon, which might otherwise dominate. The lemon peel diffuses its essential oils throughout the steep, keeping the freshness alive right to the last sip.
If you enjoy fruity, lively blends, discover our Huashi green tea, with more of a redcurrant focus, or our Sencha Matcha green tea for a purer, fuller-bodied base.
How to brew Tondao green tea
Getting a flavoured green tea right comes down to a simple balance: water that is not too hot, a short steeping time and a generous but measured dose. Here are our guidelines, refined through many tastings.
The water. Choose a low-mineral, soft water. A gentle spring water brings out the fruity aromas and preserves the delicate vegetal character of the Sencha. Heat it to 70 to 80°C. If you don't have a temperature-controlled kettle, bring it to a simmer then let it rest off the heat for 1 to 2 minutes.
The dose. Use 12 to 15 g per litre, roughly a heaped tablespoon for a 50 cl teapot. The blend contains generous pieces of apple and whole flowers: don't pack them in, leave space for the leaves to open and unfurl freely in the water.
The time. 2 to 3 minutes is all you need. Beyond that, the Sencha can turn astringent and the lemon may become bitter. Taste at 2 minutes, extend by about thirty seconds if you prefer more body. A shorter steep with multiple infusions is always better than a long, unbalanced one.
Accessories. A glass teapot shows off the colours of the blend beautifully, from the deep green of the leaves to the orange of the marigold flowers. A wide filter, or a teapot with a generously sized built-in infuser, allows the apple pieces to fully hydrate and release their natural sweetness.
Cold brew. Tondao is wonderful cold-brewed: steep 15 g of leaves in 1 L of cold water and leave in the fridge for 1 to 2 hours, then strain. The result is clear, barely bitter and perfect for warm days. A few slices of fresh lemon or apple in the carafe make for an elegant aromatic finish.
For more on brewing fundamentals, techniques and temperatures, visit our guide to green tea. And if you're wondering when to reach for it, read When to drink green tea.
Storing Tondao
Keep your tea in its resealed pouch or, better still, in an airtight opaque tin, away from light, moisture and strong odours such as spices or coffee. A stable room temperature of around 18 to 20°C preserves the fruity aromas and the brightness of the lemon.
Enjoyed within 12 to 18 months of opening, the blend retains all its vibrancy. Packed with care in our workshop, it arrives ready to brew. Make Tondao part of your daily ritual and you'll find that its fresh, fruity character turns an ordinary break into something quietly luminous.
Frequently asked questions
How do you brew an apple and lemon green tea?
Heat soft, low-mineral water to 70-80°C, use 12 to 15 g of leaves per litre and steep for 2 to 3 minutes. Avoid boiling water, which would make the cup bitter and mask both the apple and the lemon.
What are the ingredients in an apple and lemon green tea?
Tondao brings together two green tea bases (Sencha and Chun Mee), apple pieces, lemon peel, marigold flowers and a natural flavouring. A straightforward, transparent blend where every ingredient has a precise aromatic role.
What recipes can you make with green tea and lemon?
Tondao lends itself to some lovely variations: cold-brewed with lemon slices and mint, as the base of a lightly honey-sweetened homemade iced tea, or even a summery granita. In the kitchen, it also works beautifully to gently flavour an apple compote or a light syrup.
Where can you buy apple and lemon green tea?
Directly from Thés & Traditions, where every blend is crafted and packed in our own workshop. If you're looking for a certified option, explore our exceptional green teas in our curated selection, where several fruity varieties are waiting for you.
