Aracha Shincha brings the uniquely green, fresh Ooika aroma of raw Aracha tea to Europe. With its wild, intensely green and grassy scent of freshly harvested tea fields, it conjures up the essence of spring right into our cups, offering a taste that is as close as possible to the tea plant’s natural flavour. This year, for the first time as a single-variety tea from the Sae Midori cultivar – a variety known for its beautiful liquor colour and sweet aroma, and therefore often used for high-quality tea, Gyokuro or Matcha. Special Features Shincha (the ‘new tea’) is made from the first tender leaves of spring - a vintage tea from the first early picking in April, which surprises with its fresh flavour every year. Aracha is a partially processed green tea, which is reflected in its original, natural flavour. When tasting the raw teas directly after harvesting, they are brewed in particularly high doses and hot in order to savour the special characteristics of the tea. The higher infusion temperature (around 70°C) also brings out the flavour of this tea particularly well - let yourself be whisked away to the tea gardens of Kagoshima with the intense grassy aroma of freshly steamed tea leaves! Cultivar: 100% Sae Midori by Kawaji-san in HiokiLike many KEIKO teas, this tea is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). The gentle steaming opens the leaf pores and the extracts are released from the tea leaf into the water more easily and quickly. This can be recognised by the deep green tea colour in the cup and the yield of the tea. Early harvests such as Aracha Shincha also have a particularly high theanine content, which is noticeable in the sweet flavour. Aracha is not yet ‘sorted’ as a raw tea - it therefore still contains some larger leaves as well as very fine bits of the leaves.PreparationTo emphasise the fresh fragrance, the infusion temperature can be set a little higher at 65-75°C.. Intensely steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Classic develops a particularly silky texture and a refreshing clarity after just a few minutes of infusion. The sweet theanine notes also come into their own particularly well, as the bitter substances do not dissolve as much in cold water.Storage Please note that Shincha Aracha is a raw tea and less dried than all other KEIKO teas. Aracha should therefore be enjoyed fresh and not stored for too long - we have set the best before date for this tea at 6 months from production here in Diepholz; we store it frozen! We therefore recommend closing the bag tightly and storing it in a cool, dark place in the fridge or freezer to preserve the tea's valuable flavours and ingredients as much as possible.

The tea cultivar Benifuuki is characterised by a particularly high content of catechins (EGCG and EGCG3) which are readily available to the body and for this reason it is often drunk in Japan for allergies such as hay fever. PreparationBenifuuki Powder can be whisked up with water using a Chasen, just like Matcha.The catechins give this golden green powder a strong and astringent aroma, which makes it very economical in use. Already half the usual (Matcha-)dosage results in a finely fragrant tea. Aficionados like to drink it pure. For those who find the taste too tart, we recommend a mild dosage, a combination with mild mulberry leaf powder or the use as a supplement in drinks and food. Prepared with a little water and lemon and/or apple juice, it is, for example, a wonderfully refreshing drink. Storage In order to preserve the precious flavours and ingredients of the powder in the best possible way, we recommend to seal the bag well and store it in a cool and dark place, ideally in your refridgerator or freezer.

Create Your Own Organic Matcha (Latte) Blend This hands-on workshop invites participants to taste and blend different matcha and tea powders, mulberry leaf powder and spices. Participants can choose from a selection of base teas and refine their blend with different add-ons to create their own individual matcha latte experience, served with oat milk. Date: 7.11.2026, 11:30-12:30 Place: Silent Green, Atelier 3 Max. Participants: 15 Language: German (English translation only if time allows)Please note: Booking a workshop alone does not grant access to the festival; participation is only possible with a valid festival ticket. Please bring a printed copy of your order confirmation to the event. Cancellation policy: 50% until October 30; 100% starting October 31. Tickets are not personalized. If you are unable to attend yourself, you may transfer your ticket to someone else. We look forward to a wonderful workshop and tea time with you!

Black hand-turned matcha bowl with a finely crackled exterior and glazed surface on the inside and rim. The artist: Nadja Schreier-Aigner After studying at the University of Applied Arts in Vienna, Nadja Schreier-Aigner spent two years in Montréal, devoting herself entirely to ceramics in a communal studio. Inspired by Japanese philosophy and design language, she specialized in tea ceramics and throwing on the potter's wheel. Nadja Schreier-Aigner currently works in the “Common Ground Keramik” shared studio at the WUK in Vienna and also works as an art educator and ceramics teacher. Creating the tree-bark effectThe surface of the chawan is defined by a unique structure of cracks, which is created by the application of sodium silicate and is reminiscent of tree bark. In this technique, which Nadja Schreier-Aigner learned in Montréal, sodium silicate is first applied to a turned cylinder. The surface is then heated and dried before being shaped into a bowl from the inside out. The surface begins to crack due to the tension, creating a unique structure. To ensure that the bowls are light and thin-walled, material is removed from the inside of the bowl. On the outside, the black clay remains raw and unglazed, leaving the surface matt and slightly rough. This creates an elegant contrast to the shiny glazed inside of the bowl. See pictures of the production process in the gallery (c)Nadja Schreier-Aigner.Wabi-Sabi – The beauty of imperfection Nadja Schreier-Aigner's artistic approach to her work is inspired by the Japanese philosophy of Wabi-Sabi, in which imperfection represents true beauty. While the bowls are turned very precisely on the potter's wheel, the unique surface structure represents imperfection. Variations Please note that the bowls are handmade and therefore may vary in size and shape – each piece is unique!

Auf den Spuren des grünen GoldesKommen Sie mit, auf eine Reise durch die Teefelder Japans, wo Tee viel mehr ist als nur ein Getränk - er ist ein lebendiger Ausdruck der Kultur. Das Buch von Christian Beck kombiniert Wissenswertes über Anbau, Sorten, Herstellung und Zubereitung verschiedener Japantees mit den ausdrucksstarken Fotografien von Stefan Braun. Auf der Reise durch die Teeanbaugebiete von Kagoshima, Uji und Shizuoka treffen sie Teebauern, Händler und Keramikkünstlerinnen - Menschen, deren Leidenschaft für den Tee sie oft schon seit der Jugend begleitet und ihr Leben bis heute prägt. Liebevoll gestaltet und gebunden - ein Buch, das man gern immer mal wieder zur Hand nimmt, um die Teepause für eine kleine Japanreise zu nutzen.Sprache: deutschSeitenanzahl: 232Autor/Autorin: Christian Beck, Frank Haala, Lars Harmsen, Stefan BraunKamera/Fotos von: Stefan BraunDesign: Lars HarmsenVerlag/Hersteller: Slanted Publishers UGISBN: 978-3-948440-93-Erscheinungsdatum:12. November 2025

Double-walled glass matcha bowl for preparing and serving matcha. Thanks to the spout, the frothed matcha can esily be served in several portions or added to the frothed milk—without any spillage. This simple yet elegant and practical bowl fits into any room and enhances your daily matcha routine. It is dishwasher safe. COLOR: Transparent / Green SIZE (Box): W120 × L120 × H96mm CAPACITY: Practical capacity: 300mL WEIGHT (Incl. box): Approx. 350g MATERIAL: Heat-resistant glass

*Limited special edition, available whilst stocks last!* An aromatic, sweet Asamushi tea made from the young leaves of the early harvest of the Sae Midori cultivar. Kabuse Seiga (‘pure sprout’) delights with its wonderful aroma and long-lasting aftertaste. Kabusecha is a green tea produced by shading the tea plants for 7–10 days prior to harvest, which results in a high content of chlorophyll and other active compounds whilst minimising bitter compounds. Its characteristic ‘shade aroma’ is known as ‘Ooika’. Early harvests such as Kabuse Seiga also have a particularly high theanine content, which is evident in their sweetish flavour and is especially pronounced in the Sae Midori cultivar. Kabuse Seiga is an Asamushi tea, meaning it is only lightly steamed. As a result, the leaves are a glossy dark green and needle-shaped. The infusion in the cup is hay-green. Preparation It’s best to try this tea using several different brewing methods to experience a whole range of flavours!! - The classic method: brew with water at a low temperature of around 60°C and leave to infuse for about 2 minutes for the first infusion. For the second infusion, about 30 seconds is sufficient; after that, the steeping time can be extended again. - The ‘quickie’: Pour over water at around 90° and leave to infuse for just about 10 seconds. - Pour over cold water and leave to infuse for about 10 minutes. Taste the difference! We hope you enjoy experimenting and look forward to hearing which one is your favourite! Cultivar100% Sae Midori (Asamushi) Even when brewed cold, this tea develops its wonderfully full-bodied aroma after a slightly longer steeping time – depending on your taste, you can increase the amount used. Storage To best preserve the tea’s valuable aromas and nutrients, please seal the bag tightly and store it in a cool, dark place in the fridge or freezer.

A delicately nutty, mild matcha with the intriguing, pristine aroma of seed grown, open pollinated Zairai tea plants and very little bitterness. Zairai – naturally authentic Matcha Kasuga is produced from so-called Zairai plants, which are grown at the Shimodozono organic farm in Kagoshima. To replicate the specific characteristics of a tea cultivar, tea plants are usually propagated via cuttings. Zairai tea plants, however, are grown from seed. As tea plants are cross-pollinated, this results in a mixed crop of very different plants. This method of cultivation is particularly popular in organic farming, as the diversity of the plants increases their resilience to diseases and pests. ProductionThe tea plants from which we harvest matcha are traditionally shaded by 90 per cent. This allows the plants to develop high levels of chlorophyll, theanine and caffeine, whilst producing slightly fewer bitter compounds. After the tea leaves have been steamed and dried, the leaf tissue is separated from the leaf veins. The delicate, flake-like particles of leaf tissue are called ‘tencha’ and are ground into matcha in Japan. PreparationFind a Video and step by step guide on how to prepare your Matcha below.Our tip: Iced Matcha – the perfect summer refreshment! Preparing a classic hot matcha and serving it over ice is an exciting variation that creates a wonderful interplay of hot and cold. However, preparing it with cold water is also a real treat in hot weather or whilst exercising, and when hot water isn’t available.Storage To preserve the matcha’s precious flavours and nutrients as effectively as possible, please ensure the matcha is tightly sealed and stored in a cool, dark place - ideally refrigerated.

Easy to drink and pleasant, yet light on the stomach and rich in polyphenols, with gentle fruity notes. Japanese-style Pu-erh? Pu-erh (or pu’er) is a type of tea from Yunnan Province in China, named after the city of the same name, which undergoes post-fermentation with the aid of microorganisms. This process served as the inspiration for controlled fermentation using Kurokoji, a variant of the koji ferment used in Japan for the production of miso, soy sauce and sake. The result is a tea that resembles its Chinese counterpart, yet offers a completely unique taste experience. Perhaps not for Pu-erh traditionalists – but for everyone else. Kurenai (meaning ‘bright red’) boasts a cup colour ranging from orange-red to ruby red and a pleasantly fruity note, whilst the earthy notes typical of Pu-erh remain very subtly in the background. A tea that is both pleasant and easy to drink, rich in polyphenols, and said to have a warming effect due to the fermentation process. Preparation We recommend 3 infusions at 95°C. Steeping time: 2 mins – 1 min – 2 mins

A light-coloured matcha bowl with a spout perfect for whisking up and pouring your Matcha spill-free! Whether you’re making a matcha latte or preparing several servings of matcha at once – with this timelessly elegant bowl, the matcha ritual becomes a pure delight! Dimensions:Capacity: 450 ml Height: 80 mm Diameter: 125 mm Variations Please note that the shape, colour and size of the tea ceramics may vary slightly!