Dan - Organic Japanese Green Tea

<h3>Shincha 2023 - Spring in the cup!</h2> Shincha - the "new tea" heralds the beginning 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 already in mid-April. This year, however, it was particularly exciting: a late frost at the beginning of April severely impacted some plants of the early cultivars, so that the harvest quantity was significantly reduced in these cases. Until the first tasting, we were unsure how much this would show in the taste. Fortunately, a total of 14 tea cultivars grow at KEIKO Organic Farm, and our colleagues on site did a masterful job of determining the right harvest time, choosing the steaming intensity and drying degree, and last but not least, blending the teas. <h3>Flavour:</h3> The composition of Shincha Classic has also been re-determined. Included now also here, in addition to the cultivar Yutaka Midori, is a share of the cultivar Sae Midori. The combination results in a full-bodied, smooth aroma with fine umami. <h3>Cultivars:</h3> 70% Yutaka Midori from KEIKO Organic Farm in Kawanabe and from Komaki brothers, both Chiran. 30% Sae Midori from Komaki brothers, Chiran. Specifics</h3> In order to capture the fresh aroma in the best possible way, Shincha is dried slightly lighter in the final processing step than is usually the case with Sencha. <br><b>Kabusecha</b> is green tea, for the production of which the tea plants are shaded for a period of 7-10 days before harvesting, as a result of which they develop a high content of chlorophyll and other active substances and at the same time few bitter substances. Their characteristic "shade aroma" is called "ooika". Early pickings such as Shincha Classic also have a particularly high theanine content, which is noticeable in the sweet taste. <h3>Preparation</h3> We recommend an infusion temperature of about 60-65°C. Let the first infusion steep for about 1 minute. Afterwards, a few seconds are enough to elicit the aroma from the leaves. For the last infusion, you can increase the infusion time a little to bring out the full flavour. Should the tea turn out stronger than desired, you can simply adjust the flavour intensity by adding a little more water. Intensely steamed early pickings are particularly well suited for cold infusions. Even with cold water, Shincha Yume develops a particularly silky texture and refreshing clarity after about 5 minutes of infusion. The sweet theanine notes also come out particularly well, 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.

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. 

Item No. 60000.1 The info brochure offers an overview of the KEIKO Green Tea products as well as background information on cultivation, processing and preparation of the tea. Language: German

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. 

<h3>Shincha 2023 - Spring in the cup!</h2> Shincha - the "new tea" heralds the beginning 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 already in mid-April. This year, however, it was particularly exciting: a late frost at the beginning of April severely impacted some plants of the early cultivars, so that the harvest quantity was significantly reduced in these cases. Until the first tasting, we were unsure how much this would show in the taste. Fortunately, a total of 14 tea cultivars grow at KEIKO Organic Farm, and our colleagues on site did a masterful job of determining the right harvest time, choosing the steaming intensity and drying degree, and last but not least, blending the teas. <h3>Flavour:</h3> The composition of Shincha Classic has also been re-determined. Included now also here, in addition to the cultivar Yutaka Midori, is a share of the cultivar Sae Midori. The combination results in a full-bodied, smooth aroma with fine umami. <h3>Cultivars:</h3> 70% Yutaka Midori from KEIKO Organic Farm in Kawanabe and from Komaki brothers, both Chiran. 30% Sae Midori from Komaki brothers, Chiran. Specifics</h3> In order to capture the fresh aroma in the best possible way, Shincha is dried slightly lighter in the final processing step than is usually the case with Sencha. <br><b>Kabusecha</b> is green tea, for the production of which the tea plants are shaded for a period of 7-10 days before harvesting, as a result of which they develop a high content of chlorophyll and other active substances and at the same time few bitter substances. Their characteristic "shade aroma" is called "ooika". Early pickings such as Shincha Classic also have a particularly high theanine content, which is noticeable in the sweet taste. <h3>Preparation</h3> We recommend an infusion temperature of about 60-65°C. Let the first infusion steep for about 1 minute. Afterwards, a few seconds are enough to elicit the aroma from the leaves. For the last infusion, you can increase the infusion time a little to bring out the full flavour. Should the tea turn out stronger than desired, you can simply adjust the flavour intensity by adding a little more water. Intensely steamed early pickings are particularly well suited for cold infusions. Even with cold water, Shincha Yume develops a particularly silky texture and refreshing clarity after about 5 minutes of infusion. The sweet theanine notes also come out particularly well, 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.