Preparing Green Tea


Preparation instructions for the individual varieties can be found on the packaging. However, we would like to give you a few general tips and hints at this point - use these as a starting point and experiment with the dosage, temperature and brewing time to achieve the ideal tea experience for you.

Depending on the preparation, different aromas and active ingredients can be released.

Tannins such as catechins and caffeine, for example, dissolve best at higher water temperatures, while the sweet L-theanine comes into its own at lower temperatures.
In addition to water temperature, dosage and brewing time, the water quality is also decisive for the result.

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Preparation

Prepare a cup with a capacity of 80 to 100 ml for each person. Allow the boiled water to cool to between 80° and 60°C, depending on the variety. To do this, either pour the water into a cooling tray or pour it directly into the cups to cool, which will also preheat them helps measure the amount of water needed.

Dosage

Put 1 teaspoon of tea per person into a ceramic pot (or any teapot/strainer that gives the leaves room to ‘swim around’) and infuse with the prepared water. Steep for 30 to 60 seconds, according to the instructions on the package.

Serving

If the tea is to be served to several people, only pour a little tea into each cup first and then fill the cups in reverse order. This ensures that the tea is equally strong in all cups. The pouring movements will gradually give the tea the right green colour. Pour out the last "golden" drops and prevent the tea from continuing to steep.

Savour

Serve the tea fresh. In Japan, a small sweet is often served with unsweetened tea. For further infusions, pour water over the tea leaves again. Only leave to infuse for approx. 15 seconds, as the leaf is already soaked and the ingredients are released more quickly.

Cold Brew Grüntee aus dem Kyusu on the Rocks


Mizudashi- the cold infusion

With Mizudashi 水出し(みずだし), the green tea is infused with cold water for a refreshing tea flavour in summer.

The infusion with cold water means that fewer tannins and caffeine are released from the leaves, so that the tea hardly becomes bitter even after a longer brewing time. Instead, the sweet aroma of the heat-sensitive L-theanine develops particularly well, which characterises Kabusecha early harvests in particular. The infusion can be stored well in the refrigerator and often remains bright green for several hours. If, on the other hand, the tea is brewed warm and then cooled down, it loses its beautiful green colour and quickly becomes bitter in flavour.

You can find out more about the ingredients in green tea here.

New
Sae Tezumi 2024 - Organic Japanese Green Tea
Sae Tezumi is made from the award winning cultivar Sae Midori using only the best leaves carefully selected and picked by hand. The result is a wonderfully clear, lively tea with a fresh sweetness, a light green cup and a slight aroma of fresh pine needles in spring. The harvest by hand also entails a smaller harvest amount - so get your share now, stocks are limited! 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". <h3>Preparation</h3> For the hot infusion of Sae Tezumi , we recommend an infusion temperature of 65°C and a brewing time of 70 seconds for the first infusion. For the second infusion, a shorter infusion time of about 30 seconds is sufficient, you can then let the last infusion steep a little longer again (70 sec) to bring out the full flavor. The Sae Tezumi is a normal steamed tea (Chumushi) and also suitable for cold infusions (Mizudashi). Infusing this tea with cold water will take a little longer than for Fukamushi tea but creates a slightly sweet, light taste and a light green colour. Simply steep the tea leaves for about 7-10 minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. 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 in a cool and dark place in the refrigerator or freezer.

Content: 40 g (€68.75* / 100 g)

€27.50*
New
Sae Tezumi 2024 - Organic Japanese Green Tea
Sae Tezumi is made from the award winning cultivar Sae Midori using only the best leaves carefully selected and picked by hand. The result is a wonderfully clear, lively tea with a fresh sweetness, a light green cup and a slight aroma of fresh pine needles in spring. The harvest by hand also entails a smaller harvest amount - so get your share now, stocks are limited! 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". <h3>Preparation</h3> For the hot infusion of Sae Tezumi , we recommend an infusion temperature of 65°C and a brewing time of 70 seconds for the first infusion. For the second infusion, a shorter infusion time of about 30 seconds is sufficient, you can then let the last infusion steep a little longer again (70 sec) to bring out the full flavor. The Sae Tezumi is a normal steamed tea (Chumushi) and also suitable for cold infusions (Mizudashi). Infusing this tea with cold water will take a little longer than for Fukamushi tea but creates a slightly sweet, light taste and a light green colour. Simply steep the tea leaves for about 7-10 minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. 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 in a cool and dark place in the refrigerator or freezer.

Content: 40 g (€68.75* / 100 g)

€27.50*
New
Sae Tezumi 2024 - Organic Japanese Green Tea
Sae Tezumi is made from the award winning cultivar Sae Midori using only the best leaves carefully selected and picked by hand. The result is a wonderfully clear, lively tea with a fresh sweetness, a light green cup and a slight aroma of fresh pine needles in spring. The harvest by hand also entails a smaller harvest amount - so get your share now, stocks are limited! 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". <h3>Preparation</h3> For the hot infusion of Sae Tezumi , we recommend an infusion temperature of 65°C and a brewing time of 70 seconds for the first infusion. For the second infusion, a shorter infusion time of about 30 seconds is sufficient, you can then let the last infusion steep a little longer again (70 sec) to bring out the full flavor. The Sae Tezumi is a normal steamed tea (Chumushi) and also suitable for cold infusions (Mizudashi). Infusing this tea with cold water will take a little longer than for Fukamushi tea but creates a slightly sweet, light taste and a light green colour. Simply steep the tea leaves for about 7-10 minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. 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 in a cool and dark place in the refrigerator or freezer.

Content: 40 g (€68.75* / 100 g)

€27.50*