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The teas of teas. This fine, green powder is used for the traditional preparation of a Japanese tea ceremony. To descrbe the latter in detail would go far beyond the aim of this catalogue, therefore - our apologies to the Japanese - we are presenting a shortened version: put one level teaspoon full of Matcha powder into a bowl, add freshly boiled, cooled water and froth up with a bamboo whisk. The fine Matcha powder from Gyokuro leaves is characterized by a mixture of fine aromas, which, despite the powdery structure, have a suprisingly tender note.
This tea is not only a perfectly balanced combination of classical Sencha leaf tea, mild Matcha and peeled, roasted rice. This widely known variety of Japanese Genmaicha respects the highest standards of quality. The lime-coloured cup reveals a light, roasted note. A cup of this tea is a pleasure for all the senses. Wonderfully soft in taste, slightly sweet and with hints of caramel, this tea opens its heart to you... and in return you will be captivated by the spicy sweetness.
We can offer a high-category tea, which is very popular in Japan. For this so-called twig tea, particularly the fine leaf ribs are used and mixed with a Sencha. The fine, light-green leaf stalks together with the dark green Sencha have a beautiful appearance. This classic is very popular, also due to its low caffeine content. As far as taste is concerned, with its fine, tangy, very pleasantly spicy note it resembles a typical Japanese Sencha of higher category. The cup is lemonyellow. The light green infusion has a full, spicy smell.
A Chinese Matcha, cultivated organically on the Taishan Tea estate located in the north-western part of the Province Zhejiang. Just like is done with high quality Gyokuros, the selected tea shrubs are kept in the shade for some time before plucking in order to increase their chlorophyll content. Compared to the Japanese production, this fair-colored, reed-green and finely powdered Matcha offers a rather robust character with lots of volume and the authentic acerbity of typical green teas. The bowl turns moss green in color, with a strong and fresh bouquet as well as a slight tartness in the aftertaste.
The Japanese traditionally drink this tea with their meals and it is considered a classic everyday tea. The large-leafed tea is taken from the lower shoots of the tea plant, which are rich in minerals, but contain up to 70 % less caffeine than Gyokuro teas, which are picked from young shoots. After infusing, the evenly worked leaf shows its real quality and fine structure. The taste is very soft, discreet and slightly grassy. The discreet note makes this tea perfectly suitable both for green tea beginners and green tea lovers.