Teacup large, artisan edition, porcelain, 290ml

Dan (english:"warm") is a Kabusecha from the early first picking in April. The stronger firing during drying gives this harmonious tea a deep green cup and its warm, voluminous fragrance. The name of the tea derives from this unusual way of processing: "Warm". This tea impresses with a beguiling, velvety taste.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. 

Tenbu Fuka, Tenbu = "dance in heaven", is picked in mid-April. In the cup of deepest dark green, in the echo truly "infinite". Even for connoisseurs of top quality green teas a surprise and in Japan a rarity.   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. 

<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 Kagoshima's subtropical climate as early as 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, so that the harvest was significantly reduced here. The tea gardens of the Fujiwara family are located on the island of Yakushima in the very south of Kagoshima Prefecture and were fortunately spared any major damage. Fujiwara-san was one of the organic pioneers in Japanese tea cultivation. In the meantime, his son and his wife have taken over the small business, where many things are still produced by hand and in small batches. This is also the case with the Shincha Yakushima, which, as in previous years, consists of 100% Yabukita cultivar. <h3>Aroma:</h3> As one of the few exceptions in the KEIKO range, the Shincha Yakushima is only lightly steamed (Asamushi) and thus has a pleasantly light-footed, sweetish-floral aroma. Besonders in den späteren Aufgüssen entwickelt der Tee eine zarte Kirschnote. the cup colour is clearer and lighter than that of heavily steamed teas and has a hay-green hue. With its fresh, mildly sweet aromas, Shincha Yakushima is also highly recommended for green tea beginners.<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, whereby they form a high content of chlorophyll and other active substances and at the same time few bitter substances. Its characteristic "shade aroma" is called "ooika". Early pickings such as Shincha Yakushima also have a particularly high theanine content, which is noticeable in the sweet taste. <h3>preparation</h3> We recommend an infusion temperature of about 65°C. Let the first infusion steep for about 70 seconds. 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. Sollte der Tee dennoch stärker als gewünscht geraten, kann mit der Zugabe von etwas mehr Wasser die Geschmacksintensität leicht angepasst werden.   The tea is also suitable for cold brews. 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.