This tea master rarity has its origin in a garden near the river Hiki in the district of Wakayama. The dark green leaves, which are shaped like long pine needles, are fascinating. The infusion is light yellow, very clear and with typical fresh grass scent and an intense, highly aromatic taste. Up to three infusions are possible!Due to the small production quantities, we can only offer limited stock!
This tea is from Shizuoka on the Fujiyama mountain slopes, where half of the Japanese tea is produced. This Senchais harvested mechanically in autumn. Stalks and broken pieces are removed by hand. Sencha means "steamed tea". This tea is carefully processed and slightly steamed before rolling and drying. The leaf thus obtains a very fine andfragile structure. The infusion has a shimmering, light olive-green color. The taste is distinct with a dominant note in the aftertaste and ideal for those who like strong green teas. Besides the taste characteristics, this tea is also most cost effective.
This organically cultivated Tamaryokucha is grown and produced in the Prefecture Miyazaki on the Ky¯ush¯u Island. The name of this variety, which is only produced in relatively small amounts, clearly expresses its quality: Tama = gemstone/jewel | Ryoku = green | Cha = tea. Compared to the Sencha production, the Tamaryokucha retains its original appearance during the production process and reminds slightly of “Chun Mee” due to its mid-green, somewhat rougher, curled leaf. The scent is grassy and fruity and the cup offers hints of lime. Smooth, nutty flavors are accompanied by spinach-like notes and yield a vivid taste experience.
This organic green tea quality is largely composed by leaf stalks, the so-called “Kuki”, which are obtained during the production of Sencha or Bancha. It is, therefore, nearly free of caffeine, but rich in trace elements. Toasted Kukicha is a particular green tea specialty with a strong, sweetish taste. The mild coffee note reminds a little of dark chocolate. Despite its characteristic appearance, its taste is discreet and thus makes it an enjoyable experience. It is suitable both during the day and in the evening.
The top tea region Kawane, located in Japan’s most important cultivation area Shizuoka, is where the very finest Tencha is produced in Springtime, based on the cultivars Yabukita and Okumidori. After having shaded the teas for three weeks, the leaves are harvested, briefly steamed, sorted and then dried. As opposed to, for example, Sencha or Gyokuro, the Tencha is not rolled so that as many of its contents as possible are preserved while being ground. You will easily find the result in the cup which unfolds a wonderfully full-bodied flavor, with slightly herb notes but without any bitterness; the powder is brightly green.
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