Green tea from Japan
Gyokuro
Gyokuro, the highest quality tea from Japan, is carefully produced. The tea bushes are shaded for up to 6 weeks in order to develop fewer tannins and bitter substances. This leads to a high chlorophyll content in the leaves, which influences the taste of the tea. Only the most tender leaves are then used for the Gyokuro.
Shincha
Shincha literally means "new tea" and is the first tea of the year from Japan, regardless of the flavor and cultivar. The first shoots are plucked and steamed.
This tea is harvested in spring and arrives by air freight in early summer. Whether brewed warm or cold, it is a real treat.
Sencha
Sencha literally means "steamed tea" and is probably one of Japan's best-known representatives. It is characterized by its mostly grassy, algae-like note and its mature umami. Bright green in infusion and high in caffeine and L-theanine, it is also a pleasure to drink in the morning.
Bancha
Older, larger leaves are used for bancha. These usually contain less caffeine, but all the more iron, which is also noticeably present in the infusion. Ideal for caffeine-sensitive tea drinkers or for later in the afternoon.
From mineral to algae and floral, the Bancha is convincing.
Tamaryokucha
Tamaryokucha, also known as guricha, literally translated as green gemstone tea, is typically steamed.
Unlike sencha, the leaves are not rolled into needles after steaming but curled.
The aromas are intensely grassy to nutty.
Kukicha
Kukicha translates as stem tea. The name says it all and so Kukicha is made almost exclusively from leaf ribs and stems. It has little caffeine and is therefore also suitable for stylish evenings.
Soft, slightly grassy with a hint of rice and bread.
Hojicha
Hojicha is a roasted bancha that is low in caffeine and can therefore also be enjoyed in the evening.
In Japan, it is drunk by young and old alike and is said to be soothing and gentle on the stomach.
Pleasant notes ranging from nut to cocoa characterize this highly aromatic tea.
Japanese specialties
Japanese green teas serve as the basis here, which are given a completely new taste profile by adding natural additives such as rice or yuzu. Try these blends as a cold infusion in summer!
