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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!

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.

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 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.

*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.

Ausgabe #9Juni 2026Titelthema: "Yunnan"Zwischen Baum und Boom: Die erstaunliche Geschichte des Pu Er TeesReportage über das UNESCO-Welterbe Jingmai ShanYunnans Teevielfalt: Dian Hong, Shai Hong, Bai Cha und CoPu Er Guide für Einsteiger und FortgeschritteneDen Wald trinken, die Energie spüren: Die besondere Kulinarik von Sheng Pu ErAußerdem im Heft: Teekeramik von Inge Nielsen Single Origin Matcha Teetransport per Segelschiff Porträt & Dokufilm über Olivier Schneider t-Tasting mit Grüntees aus Südkorea...also wieder eine randvolle Ausgabe voller spannender Geschichten und Infos für alle Teeliebhaber:innen und solche, die es werden wollen.t- Magazin für Teekultur"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.

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!

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.

Turquoise Matcha whisk stand (Kusenaoshi). Matcha whisk stands not only make for a practical and pretty storage solution for your Matcha whisk, but can also help to prolong its life span. The prongs of the whisk will naturally return to their natural straight shape after a while. Placing the Matcha whisk on a whisk stand will help to maintain its shape. The Japanese name Kusenaoshi translates fittingly to correcting or adjusting bad habits. Please note that the shape, colour and size of the tea ceramics can vary slightly!

The Yutaka Midori cultivar gives Shincha Classic its distinctive fresh, green aroma and rich colour. The combination with a share of the exquisite Sae Midori cultivar results in a full-bodied, mellow flavour with subtle umami, a hint of fruitiness and a gentle 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)Early harvests such as Shincha Classic 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 Classic 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.

The Yutaka Midori cultivar gives Shincha Classic its distinctive fresh, green aroma and rich colour. The combination with a share of the exquisite Sae Midori cultivar results in a full-bodied, mellow flavour with subtle umami, a hint of fruitiness and a gentle 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)Early harvests such as Shincha Classic 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 Classic 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.

For this year, we have combined the characteristically dreamlike, elegant fragrance of Yume Kaori (‘Dream Aroma’) with the delicately aromatic sweetness of the Sae Midori cultivar. Shincha Yume has a brilliant green liquor and is, once again this year, a treat for all the senses!Special features Shincha – the ‘new tea’ – heralds the start of the tea season every spring. It is the first tea made from the delicate, particularly aromatic leaf tips, which are harvested as early as mid-April in Kagoshima’s subtropical climate. To capture the fresh aroma as effectively as possible, Shincha is dried slightly more gently in the final processing stage than is usually the case with Sencha, giving the teas a special freshness that is particularly pronounced in Shincha Yume. Cultivars: 90% Yume Kaori from the KEIKO Organic Farm in Kawanabe (Chiran) 10% Sae Midori from Yamaguchi-san (Osumi) Kabusecha is a green tea produced by shading the tea plants for 7–10 days prior to harvesting, which results in a high content of chlorophyll and other active compounds whilst minimising the formation of bitter substances. Its characteristic ‘shade-grown aroma’ is known as ‘Ooika’. Incidentally, early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in their sweetish flavour. Preparation For Shincha Yume, we recommend a shorter steeping time of 40 seconds and a temperature of 65–70°C to allow the fragrance and velvety texture to fully develop. Allow the first infusion to steep for about 1 minute. After that, a few seconds are sufficient to draw out the leaves’ aroma. For the final infusion, you can increase the steeping time slightly to coax out every last bit of flavour. Should the tea still turn out stronger than desired, the intensity of the flavour can be easily adjusted by adding a little more water. Intensively steamed early-harvest teas are particularly well suited to cold infusions (Mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and refreshing clarity after just about 5 minutes of steeping. The sweet theanine notes also come into their own particularly well, as the bitter compounds do not dissolve as strongly 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.

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

Ausgabe #8Dezember 2025Titelthema: "Gesundheit! Von Achtsamkeit bis Antioxidantien"In den Beiträgen geht es um heilsame Teemeditationen, aber auch um den aktuellen Stand der Wissenschaft in Bezug auf die gesundheitlichen Wirkungen von Tee. Darüber hinaus beschäftigt die sich die neue Ausgabe mit Teereisen durch Japan, mit den Besonderheiten der britischen Teekultur und mit Kräutertees aus Lettland und aus heimischen Gefilden. Im t-Tasting werden dieses Mal Sheng Pu Erh-Tees verkostet - und die Kulturseiten rücken das Thema "Incense/Räucherwerk" in den Mittelpunkt. Mit 84 Seiten ist es die bislang umfangreichste Ausgabe - freuen Sie sich auf ein prall gefülltes und wunderschön illustriertes Heft! Doch das t-Magazin kommt dieses Mal nicht allein, sondern mit der 36 Seiten starken Beilage: "Kagoshima - Region of DiversiTEA"t- Magazin für Teekultur"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.

Tonbo = Japanese for "dragonfly"Thanks to slightly more intensive steaming and drying, this gyokuro is particularly rich in extracts. This is reflected in a beautiful green colour in the cup and a spicy, warm aroma, making the tea a wonderfully full-bodied treat. The tea from the Sae Midori cultivar is grown in the highlands of Kagoshima, and the tea bushes are harvested only once a year at the end of April. In two stages, the tea plants are shaded for a total of three weeks before harvesting and only lightly steamed (Asamushi). Gyokuro Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation. However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation. Preparation The classic method: Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100ml, water heated to 40-55°C and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness. Our recommendation: For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water at 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion then only steeps for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute. Tip: Try a cold brew!The sweet aromas are particularly pronounced in cold infusions. To make a cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass. Storage To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place.

Tsuru = Japanese for ‘crane’ Cultivating organic green tea as gyokuro in full shade is an art that requires special dedication and, in the best case, is rewarded with a tea like this: The long, shiny dark green needles exude a fruity aroma and the infusion enchants with a round, complex umami, velvety-soft texture and long, sweet finish. The tea from the Sae Midori cultivar is grown in the highlands of Kagoshima, and the plants are harvested only once a year at the end of April and only lightly steamed (Asamushi). Before the harvest the tea plants are shaded for a total of three weeks In two stages. Gyokuro Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests and diseases due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation. However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation. Preparation The classic method: Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100 ml, 40-55°C hot water and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness. Our recommendation: For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water heated to 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion should then only steep for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute. Tip: Cold brew The sweet aromas are particularly pronounced in cold brew. To make cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass. Storage To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place.

Ausgabe #7Juni 2025"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.Titelthema dieses Mal: "Artenvielfalt!" Dabei geht es ausnahmsweise mal nicht (nur) um die Vielfalt der Teesorten, sondern um Käfer, Mücken, Elefanten und dergleichen. Eben um alles, was so kreucht und fleucht in einem gesunden Teefeld. Die Titelgeschichte führt in Teegärten, die beim Anbau auch die Artenvielfalt im Sinn haben: nach Thailand zum "Forest Friendly Tea" von Kenneth Rimdahl, nach Jeju in Südkorea, sowie zu Elefanten und Nashörnern in Assam und Gespenstschrecken in Darjeeling. Außerdem im Heft: Länderschwerpunkt Thailand Hintergründe: Wird Matcha knapp? Analyse: Wie Cold Brews die Rolle von Tee verändern Verkostung: Weiße Tees Keramik: Die Schalen der Manon Clouzeau

Helle Matchaschale deren obere Hälfte dunkel glasiert ist.Durch die bauchige Form der Schale ist reichlich Platz, den Matchabesen zu schwingen. Die Schale ist dadurch gerade auch für Matcha Neulinge sehr zu empfehlen.Die Schale ist etwa 6,5cm hoch und hat einen Durchmesser von 11,5cm. Befüllt werden Matchaschalen eigentlich nie ganz, sondern nur zu etwa 1/3 mit ca. 100ml pro Portion.Diese Schale wird in Japan gefertigt.Bitte beachten Sie, dass Form, Farbe und Größe der Teekeramik leicht variieren können!

Helle, zart craquelierte Matchaschale (Chawan) mit einer rot-grün verlaufenen Glasur am oberen Rand.Durch die bauchige Form der Schale ist reichlich Platz, den Matchabesen zu schwingen. Die Schale ist dadurch gerade auch für Matcha Neulinge sehr zu empfehlen.Die Schale ist etwa 6,5cm hoch und hat einen Durchmesser von 11,5cm. Befüllt werden Matchaschalen eigentlich nie ganz, sondern nur zu etwa 1/3 mit ca. 100ml pro Portion.Diese Schale wird in Japan gefertigt.Bitte beachten Sie, dass Form, Farbe und Größe der Teekeramik leicht variieren können!

Small cylindrical kyusu in dark aubergine-colored clay with a silky-matte surface and integrated fine-mesh stainless steel strainer, which is also ideal for fine-particle teas such as fukamushicha. Japanese Kyusu side handle teapots are ideal for preparing green tea. The tea leaves can unfold freely in the pot and are held back in the pot by the integrated sieve in front of the spout during infusion. The filling quantity of the pot should be selected so that the tea can be completely distributed over the cup(s) provided and no water remains in the pot. The leaves remain in the pot and are then simply brewed again briefly with water for further infusions. This pot is ideal for one person. However, for particularly fine teas that are enjoyed in very small bowls, the pot can also be used for two people. Dimensions Maximum filling quantity: 150 ml Practical filling quantity: 125 ml For 1-2 people Variations Please note that the shape, color and size of the tea ceramics may vary slightly, especially with handmade pieces like this one! Please do not exert unnecessary pressure on the metal strainers and do not try to remove them The soft mouthpiece is intended as protection during transportation. It can be removed when using the teapot. It is not suitable for the dishwasher or microwave usage. For everyday cleaning, simply tap out the tea grounds and rinse with clean water. Please avoid dishwasher detergent or bicarbonate soda as these can leave stains on the surface of the teapot.

The KEIKO Shincha family united in front of the KEIKO organic farm in the glow of the evening sun.Printed on matt poster paper with PEFC certification - an eco-standard for socially acceptable, economically viable and sustainable forest management. Dimensions: A2 (42 x 59.4 cm)

The world's best tea tripsOn the tea journey, literally: In this issue, our authors take you on the most beautiful tea trips in the world - and shed light on the background to the new trend of tea tourism. t-Magazine No. 3 contains travel reports and tips for dream tea trips to China, Japan, Thailand, Vietnam, Korea, Sri Lanka and other destinations. This edition offers inspiration and practical know-how for discovering growing areas for yourself. This issue contains translated articles from German editions, as well as articles produced exclusively in English.Content:Nice to have: Practical tea brewersOn the tea trail What tea travel is all about World tea trip 'Tea Nomad' Katrina Wild China & Taiwan Origin Pilgrimages Japan Travelling in Shizuoka Thailand, Vietnam, South Korea New tea destinations Sri Lanka A classic, rediscovered Assam & the Nilgiris Nature & tribal tea culture Darjeeling & Nepal Himalayan dreams Georgia, Turkey & Europe Not too far away My tea journey Alexis Kaae, supertaster Paris tea tasting White teas at 'L'Autre Thé' Cold Brew A tea revolution Mulberry tea Feels like Matcha Ceramics Unearthed Gallery Munich80pages Language: English

A pinch of matcha gives this semi-shade green tea from the April picking a bright deep green colour, especially in the first infusion, which then clears up slightly. The pleasing, fresh green flavour makes the tea a wonderful everyday companion and is also a good starter tea for green tea novices.In Japanese, this combination of Sencha with Matcha powder is also known as Matchairi Sencha.Kabusecha is a green tea that is produced by shading the tea plants, which causes them to develop a high content of chlorophyll and other active ingredients such as theanine, which is noticeable in the sweet flavour. At the same time, the plants produce fewer bitter substances due to the shade.Like many KEIKO teas, this tea is an intensively steamed tea (Fukamushicha). The gentle steaming process opens up the leaf pores and increases the extract content of the tea. This can be recognised by the cloudy, deep green cup and the yield of the tea. <h3>Preparation</h3>Intensively steamed early pickings are also particularly suitable for cold infusions (mizudashi). Even with cold water, you can obtain an intense and refreshing iced tea after just a few minutes. As the bitter substances do not develop as strongly when cold, the sweet flavours of Kabusecha are particularly effective. We recommend a brewing time of at least 5 minutes for the cold infusion.For the hot infusion, we recommend a temperature of 60-65°C and 60 seconds infusion time for the first infusion. Leave the 2nd and 3rd infusion to infuse for only about 15 seconds and increase the infusion time again for the last infusion to extract all the flavours from the leaves.<h3>Storage</h3>To preserve the valuable flavours and ingredients of the tea as much as possible, please close the bag tightly and store in a cool, dark place in the fridge or freezer.