Cold brewer "ooika"

Product number: 42200
Product information "Cold brewer "ooika""

Item No. 42200

The Ooika- Cold brewer for the preparation of drip tea can be used with hot OR cold water. However, it is ideal especially for cold brew green tea highlighting the rich yet sweet green fragrance of high quality Kabusecha, known amongst tea-connoisseurs as Ooika. The Cold brewer consists of two glass vessels which are connected with a rubber base with a small opening, which lets the water drip into the stainless steel strainer underneath and then into the lower vessel. To prepare your cold drip Green Tea measure 2-3 teaspoons of tea into the sieve (make sure the tea covers the bottom of the strainer evenly) and fill the upper vessel with 600 to 900ml of water. You can also use ice cubes to make a Kouridashi-brew, either letting them melt slowly to drip over the tea or just add them to your tea once its ready. The preparation takes between 25 and 45 minutes. You can adjust the speed by pushing the little knob deeper into the rubber base to slow the water flow or pulling it back out to speed it up. Best suited for this type of preparation is deep steamed (fukamushi) Kabusecha from an early picking, as these will best release the aroma and all the valuable ingredients of the tea but also the least astringency. Our Tip: Serve the cold drip tea in wine-glasses to surprise your dinner guests with a tasty refreshing alternative to alcohol!

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Origin: Japan

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Dazu passt

Drinking glass, six petal rosette, 250ml
Item No. 40202.1 The wavy shape of this glass follows the principle of the golden ratio. In combination with the six petal rosette on the bottom of the glass it is not only pleasing to the eye, but is said to have a positive effect on the biological valence of its contents after only about 3 minutes in the glass. This is most noticeable in water developing a softer taste. The Glass is quite resilient and well suited for kids, grownups and the use in restaurants. Because of its shape it stands very steadily and if it does get tipped over it will tilt back into standing position by itself go ahead and try it! Each glass is unique. Small variations in measurements, colour variations in the symbol or air-bubbles in the glass are part of the handcrafted experience. The glass can be cleaned in the dishwasher, however we recommend washing it by hand for a longer life span. To remove lime residue rinse the inside of the glass with water and citric acid. The outside should not be treated with citric acid.

€9.90*
%
Tenko - Organic Japanese Green Tea
Tenko, "gift from heaven", a half shaded green tea from the early first picking at the end of April has, like Tenbu Fuka and Soshun, this special "recurring taste" that stays on the tongue for a long time. Tenko is jade green in the cup. A rich, fruity-fresh fragrance and a characterful, mild and nut-like taste are characteristic of this tea. 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. 

Content: 0.05 kg (€340.00* / 1 kg)

Variants from €18.95*
€17.00* €18.95* (10.29% saved)
Tip
Shincha Classic 2024 - Organic Japanese Green Tea
The Yutaka Midori cultivar gives the Shincha Classic its familiar fresh green aroma and rich colour. The combination with a proportion of the exquisite cultivar Sae Midori results in a full-bodied, smooth flavour with fine umami, a light fruitiness and a subtle astringency. Special features Shincha - the ‘new tea’ heralds the start of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima as early as mid-April.  In order to capture the fresh flavour in the best possible way, shincha is dried a little more lightly in the final processing stage than is usual for sencha. Cultivars:80% Yutaka Midori from the KEIKO organic farm in Kawanabe (Chiran) and from the Komaki brothers (Minami-Satsuma)20%Sae Midori from the Komaki brothers (Minami-Satsuma) Kabusecha is a green tea that is produced by shading the tea plants for 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60-65°C. Allow the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 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 To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.

Content: 0.05 kg (€430.00* / 1 kg)

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Diamond Leaf - Organic Japanese Green Tea
This spring tea is harvested in mid-April, after the first leaf buds have opened. Only the most tender leaves are used. Diamond Leaf has a rich, unforgettably fruity aroma and a lovely flowery scent that radiates anticipation as soon as the tin is opened. 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 ask you to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer. 

Content: 0.1 kg (€475.00* / 1 kg)

€47.50*
Tip
Shincha Yume 2024 - Organic Japanese Green Tea
A harmonious, multi-layered tea with a velvet-like soft texture, that develops into a fruity sweetness on the tongue. This year, we have once again refined the dream flavour of the Yume Kaori cultivar with the sweet note of the Sae Midori cultivar. Special features Shincha - the ‘new tea’ heralds the start of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima as early as mid-April. In order to capture the fresh flavour in the best possible way, shincha is dried a little lighter than usual for sencha in the final processing stage, giving the teas a special freshness that seems particularly pronounced in Shincha Yume. Cultivars: 70% Yume Kaori from the KEIKO organic farm in Kawanabe (Chiran) 30% Sae Midori from the Komaki brothers (Minami-Satsuma) Kabusecha is a green tea produced by shading the tea plants for a period of 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60°C for a particularly round, flowery flavour. Leave the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 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 To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.
Gewicht

Content: 0.05 kg (€640.00* / 1 kg)

€32.00*

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Zubehör

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This spring tea is harvested in mid-April, after the first leaf buds have opened. Only the most tender leaves are used. Diamond Leaf has a rich, unforgettably fruity aroma and a lovely flowery scent that radiates anticipation as soon as the tin is opened. 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 ask you to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer. 

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Tenko, "gift from heaven", a half shaded green tea from the early first picking at the end of April has, like Tenbu Fuka and Soshun, this special "recurring taste" that stays on the tongue for a long time. Tenko is jade green in the cup. A rich, fruity-fresh fragrance and a characterful, mild and nut-like taste are characteristic of this tea. 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. 

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Tip
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A harmonious, multi-layered tea with a velvet-like soft texture, that develops into a fruity sweetness on the tongue. This year, we have once again refined the dream flavour of the Yume Kaori cultivar with the sweet note of the Sae Midori cultivar. Special features Shincha - the ‘new tea’ heralds the start of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima as early as mid-April. In order to capture the fresh flavour in the best possible way, shincha is dried a little lighter than usual for sencha in the final processing stage, giving the teas a special freshness that seems particularly pronounced in Shincha Yume. Cultivars: 70% Yume Kaori from the KEIKO organic farm in Kawanabe (Chiran) 30% Sae Midori from the Komaki brothers (Minami-Satsuma) Kabusecha is a green tea produced by shading the tea plants for a period of 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60°C for a particularly round, flowery flavour. Leave the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 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 To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.
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