Sae Tezumi 2024 - 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. 

The organic cultivation of fully shaded Gyokuro is an art that finds its perfection in this exclusive tea. Enjoy the velvety texture and a pristine aroma with the innocent fruity sweetness reminiscent of young sugar peas, which results from an especially high theanine content. From the prized cultivar Sae Midori our farmers have created a real treasure: the Sae Gyokuro. With a velvety texture, a pristine aroma and an innocent sweetness reminiscent of young sugar peas. A tea that invites you to dream. As a seasonal tea, Sae Gyokuro is only harvested once a year and available only while stocks last. In two stages, the tea plants are shaded for a total of 3 weeks and slightly steamed (chumushi). We recommend three infusions at 50-60°C for this tea, the fruity aromas are particularly effective in cold infusion. Fully shaded teas from organic cultivation are particularly rare, as the tea plants are also particularly prone to parasites in the strong shade and special diligence and experience are required for cultivation. However, the effort is rewarded with a very special, multifaceted density of aromas. 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 in the refrigerator or freezer.

An exciting rarity from Kagoshima. The name "Niji" ("rainbow") symbolizes the wide range of delicate aromas this Tencha has to offer. Due to the strong shading of the tea bushes before harvesting, particularly high amounts of chlorophyll, theanine and caffeine are formed in the plant. The rather bitter tannin content, however, remains low. Tencha is the preliminary stage of Matcha tea. After short steaming and drying, the leaf tissue is separated from the leaf veins in an air stream. These flake-like Tencha leaves produce an exquisite, aromatic-mild and multi-faceted infusion. Can also be used as a decorative sprinkle seasoning in fine, experimental cuisine. An ideal culmination of exquisite dishes and a taste experience of a special kind. 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. 

<h2>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 affected some of the plants of the early cultivars, including Yume Kaori, so that the harvest quantity here was significantly reduced. Until the first tasting, we were unsure how much this would show in the taste. Fortunately, a total of 14 tea cultivars grow on the KEIKO organic farm, and our colleagues on site have done a masterful job in determining the right harvest time, choosing the steaming intensity and the degree of drying, and not least in blending the teas. For example, the cultivar Yume Kaori, which was severely decimated by frost, was paired for the first time this year by the award-winning cultivar Sae Midori for the Shincha Yume, and the whole thing was steamed a little more than last time. <h3>Aroma:</h3> Shincha Yume 2023 exudes the typical dreamlike and unmistakable aroma of the cultivar Yume Kaori (="Dream Aroma") as soon as the bag is opened. Due to the addition of Sae Midori (="clear green") and the strong steaming, it also has an even higher extract content and a correspondingly more intense, deep green cup colour than last year. On the tongue, its velvety texture develops into a fruity-sweet pleasure with hints of white truffle that lingers in the mouth for a long time. In order to capture the fresh aroma as best as possible, Shincha is dried slightly lighter in the final processing step than is usually the case with Sencha. This year, this is particularly evident in the Shincha Yume with its fresh aracha notes. <h3>Cultivars:</h3> 70% Yume Kaori from the KEIKO Biofarm in Kawanabe (Chiran) 30% Sae Midori from the Komaki brothers (Chiran) <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 pickckings such as Shincha Yume 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°C for a particularly round, flowery aroma. Should the tea be stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. 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 again to bring out the full flavour. The tea is also suitable for a cold brew. For this, steep the tea with cold water for at least 5 minutes. The sweet theanine notes come into their own 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.

Item No. 40110.1 Beautifully delicate, white teacup made on a hand operated potters wheel in a small manufacture in Germany. The cup has a silky matte surface on the outside and a glossy, thin celadon-glaze on the inside. The slightly translucent, thin and lightweight composition of the porcelain make this cup a delight to drink from. Each of these handcrafted cups is unique, so shape, colour or size may vary slightly while small particles of ash may leave beauty marks on the cup, giving each its own allure. Maximum capacity 185ml Measurements: 9 x 5cm The teacup can be cleaned in the dishwasher.