Soshun - Organic Japanese Green Tea

The practical Konacha tea bags are individually packed in a nitrogen atmosphere and are therefore ideal for enjoying fine aromatic green tea on the go without losing freshness. The tea bags contain the finer particles of the Kabusecha leaves from the first and second picking. Our tip: Also add the fine tea particles remaining in the packaging to the cup and squeeze the tea bag well with a spoon during the last infusion in order to make the extracts available as completely as possible and get the most out of the tea!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". Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, store it cool and dark - ideally in your refrigerator or freezer. 

Even when infused with cold water, the easy Ice Tea develops a beautiful green colour and the refreshing, almost sweet Kabusecha taste. Teabags are now compostable! The tea bag material "Neo Soilon" is sugar cane-based and GMO-free and can be disposed of in your home compost.You can find more information here. The practical triangle tea bags contain kabusecha from the 1st and 2nd planting as well as a small amount of hojicha and matcha. Kabusecha is a green tea that is produced by shading the tea plants, which results in a high content of chlorophyll and other active ingredients and a low level of bitter substances. Its characteristic "shade flavour" is called "ooika". As a mizudashi, the easy ice tea can be served iced "on the rocks" and is an ideal refreshment - all you need is a container and cold water! Preparation is super quick and the infused tea stays fresh and bright green for a long time! Whether at home, in the office, during sport, at a picnic or when travelling, this tea is an absolute must in summer! And the best thing is: Tipp: if it's too fresh for an iced tea, the bags can also be infused with hot water - bringing out the warming roasted flavours of the hojicha. Also great for using up the remnants of supper when autumn arrives- the roasty notes fit perfectly then!   Preparation   Hot infusion: after 1-2 minutes infusion time at a water temperature of 65-70°C, squeeze out the bag well with a spoon and set aside for later infusions with a shorter infusion time. Mizudashi cold infusion: The easiest and quickest way to prepare it is in a bottle: put the bag in, put the lid on, shake vigorously - ready to enjoy! In the cup or carafe, squeeze out the tea bag with a spoon if necessary and stir until the tea takes on its beautiful green colour. The tea bag can simply remain in the bottle or carafe and the water can be refilled if necessary - the tannins hardly dissolve in the cold infusion, so that the tea does not develop any bitterness even after a longer infusion time, while the amino acid L-theanine gives the tea a pleasant sweetness. Dear easy Ice Tea also tastes wonderful on its own, but if you like a little variety, add fresh berries, mint, lemon balm or slices of lime! Easy Ice Tea is very economical: each of these bags makes one to two litres of tea, hot or cold!   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.  

Half shaded teas from the first picking like the Kabuse No. 1 have an aromatic touch of sweetness due to an increased theanine content, paired with a fine bitterness and fresh green. For this shaded Sencha from the first main picking, the first leaves sprouting from the tea bush are harvested. 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. 

<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.