Green Tea "with fire"

Item No. 40180.1 Tea roaster (Horoku) for your homemade Hojicha! Simply fill the Horoku with the tea of your choice and roast on low temperature on your gas stove. Shake the Horoku a few times and enjoy the fantastic smell in between. Take off the heat once you have reached the desired degree of roasting. This may be just slightly bronzed or roasted to a dark brown colour depending on your taste we recommend to prepare a little cuppa in different stages of roasting to experience the full range of aroma Hojija has to offer! Tip: Any green tea can be used for your personalized Hojicha. In Japan popular blends often include Kukicha (stem tea). The KEIKO Hojicha is made of a blend of Kabusecha from the first and second picking.

Dan (english:"warm") is a Kabusecha from the early first picking in April. The stronger firing during drying gives this harmonious tea a deep green cup and its warm, voluminous fragrance. The name of the tea derives from this unusual way of processing: "Warm". This tea impresses with a beguiling, velvety taste.Kabusecha Kabusecha is a green tea for which the tea plants are shaded, thus forming a high content of chlorophyll and other active ingredients and at the same time little bitter substances. Their characteristic "shade aroma" is called "ooika". Fukamushicha   Like many KEIKO teas, this is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). Due to the gentle steaming process, the leaf pores open and the extracts from the tea leaf reach the water more easily and quickly. This can be recognized by the deep green tea colour in the cup and the yield of the tea - with top qualities up to 4 infusions are possible! Cold Brew       Intensively steamed early pickings are also particularly suitable for cold infusions (Mizudashi or Cold Brew). By infusing the leaves with cold water you will get an intensive and refreshing tea after only a few minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer. 

Hojicha (or: Houjicha) is a roasted green tea. The name is composed of the word 'hojiru' for 'toast' and the 'cha' for 'tea'. With a Horoku tea roaster you can even roast your own hojicha from your favourite green tea. KEIKO Hojicha is made from Kabusecha of the 1st and 2nd picking. Hojicha is probably the only green tea that has the right to have a red-brown cup colour. What otherwise indicates a lack of quality is in this case desired. Hochija is a great companion in both the cold and warm seasons. With its warm, mild and nut-like roasting aromas, a hot Hojicha is just right to warm up after a long winter walk. In Japan, Hojicha is often drunk with the whole family at dinner. But it is also great in the summer as a cold refreshment when you are out and about, doing sports or just to accompany your meals. Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer. 

It is now 25 years since the first tea under the KEIKO brand went on sale. To celebrate this milestone, we have created a very special tea that reflects the distinctive features of KEIKO teas and yet remains something very special. KEIKO *Goldrush* is a symphony of different components - an intensely steamed Kabusecha from the very first early harvest, a fine Matcha powder and a touch of real gold dust. You all know the typical grassy and green aroma of KEIKO teas, but did you know that Shimodozono in Kagoshima has made a name for itself primarily with so-called "Tsuyobi" tea? This stronger-fired green tea enjoys great popularity there, but has so far only been represented in this country in a lighter form in Kabuse Dan. We have combined the speciality of intensively fired tea with tea dried in the classical way. The result, as always in close cooperation with our partner in Japan, is a full-bodied, velvety taste with the delicate sweetness of the leaf tips picked early in April. As the icing on the cake, we have added fine matcha powder and a touch of real gold dust to the result of this special composition, which brings out the bright green cup colour even more with its reflections and make the first two infusions in particular a feast for the senses! The KEIKO Anniversary Tea is a special edition and therefore only available while stocks last. <h3>Cultivation and processing</h3> <b>Kabusecha</b> is a Japanese green tea, for the production of which the tea plants ripen under special nets in partial shade, whereby it develops a higher content of chlorophyll, theanine and other active substances. Its characteristic, fresh-green "shade aroma" is called "ooika". Like many KEIKO teas, this tea is a <b>Fukamushi-cha</b>. Due to this optimised form of steaming, the leaf pores open wider and the extracts pass more easily and quickly from the tea leaf into the water. This is recognisable by the deep green colour of the tea in the cup and the yield of the tea - top qualities are therefore particularly productive with up to 4 infusions. <b>Tsuyo-bi</b> is the name given to the intensive firing of the teas, which has become the trademark of Shimodozono teas on the Japanese market. The drying of the teas is intensified to achieve a particularly full-bodied and warm aroma. <b>By the way:</b> the design is also a small homage to our partners and is based on the design of the most popular Shimodozono teas in Japan. The calligraphy on it stands for "KEIKO" (large, in the middle) and "Shimodozono" (smaller, top right). <h3>Preparation</h3> We recommend an infusion temperature of 60-65°C. Infuse the first infusion for about 50 seconds. For the subsequent infusions, a few seconds are enough to draw out the aroma of the leaves. For the last infusion, you can increase the infusion time slightly to dissolve as much of the remaining extracts as possible. Due to the matcha content, the first infusion in particular is very intense. If you find this too strong, you can slightly adjust the flavour intensity by adding a little more water. Intensely steamed early picks are particularly well suited for a cold infusion (Mizudashi). Even with cold water, the "Gold Rush" develops a particularly silky texture and a refreshing clarity after just a few minutes of infusion. The sweet theanine notes also come out particularly well this way, as the bitter substances do not dissolve as strongly in cold water. <h3>Storage</h3> To best preserve the valuable flavours and ingredients of the tea, please seal the bag tightly and store in a cool, dark place in the fridge or freezer. <h3>A small side note</h3> Unfortunately, real gold powder is not provided for as an ingredient in the organic regulations, so products with gold cannot be labelled with the organic seal. Therefore, our jubilee tea unfortunately cannot carry the organic seal due to its goldiness, even though the tea leaves and matcha powder come 100% from our organic tea gardens. Nevertheless, we decided to go for the gold, after all, we don't have an anniversary every year!

Item no.: 40295.1 Tea roaster (Japanese Horoku) for making your own fresh Hojicha roasted tea from any green tea. Simply fill the Horoku with tea and roast it on a low flame on the gas stove. Swirl a little in between, enjoy the fantastic aroma, and remove from the flame as soon as the desired degree of browning is reached. Once the tea has cooled, it can be infused or ground into powder and used for hojicha latte, desserts and baked goods

Versatile and with a wonderful roasted aroma - Hojicha powder is an innovation that the matcha world has been missing and certainly has the potential to convince one or two cappuccino lovers who find matcha too green and grassy.Hojicha is a roasted green tea. The name is composed of the word 'hojiru' for 'roast' and the 'cha' of 'tea'. With a Horoku tea roaster, you can even roast your own Hojicha from your favourite green tea. KEIKO Hojicha contains 1st and 2nd plucking Kabusecha.Hojicha is a great companion in both the cold and warm seasons.With its warm, slightly nutty roasted aromas, a hot Hojicha latte is just the thing to warm you up again after a long winter walk and also goes wonderfully with a wide variety of biscuits and cake creations.In summer, it is ideal as an iced latte, as a frappé with ice cream or as a pudding! You can find inspiration for processing at www.keiko.de/rezepte.Tip: The Hojicha powder can make the dough a little dry when baking - therefore, if necessary, dose the moist components a little higher when adding the powder to a regular recipe.<h2>Storage</h2>To preserve the valuable flavours and ingredients of the tea as best as possible, please close the bag tightly and store it in a cool and dark place.