SIFT 68 MM stainless steel strainer

The Japanese green tea Kukicha Bio is characterised by its soft, nutty, fresh taste. The leaf can also be described as: Light and dark green, mixture of leaf and stem. The Japanese green tea Kukicha Bio is particularly brilliant due to its cup: light yellow. So this tea also has its special features: Kuki means stem in Japanese, accordingly the stems and the leaf veins are the main component of this speciality, which in the course of their processing result in a fresh and fragrant tea. Low caffeine content. This tea grows up in the Kagoshima area at an altitude of 100 - 200 metres. The correct preparation of Japanese green tea Kukicha Bio is also crucial. Here is our tip: Use 14 g of Japanese Green Tea Kukicha Organic and steep it at 80 Celsius for about 2-3 minutes. The main ingredient of this speciality is the leaf veins which, when processed, produce a fresh and fragrant tea. Recommended in every respect, enjoyed hot or cold. Low caffeine content

Grown on the slopes of the mountain called Fujijama from Shizuoka. This tea is freed from its fragments and stems by hand. Before that, it was harvested by machine. Sencha tea gets its name from its preparation method. Sencha means "steamed tea". Therefore, this tea is also lightly steamed before it is dried and rolled. A fragile and fine structure was formed from the leaf. The infusion shimmers in an olive-green and light colour. Due to a dominance in the aftertaste, this tea is suitable for lovers of strong green teas. In particular, this quality tea is characterised by an interesting relationship between price and performance.

Green, strong and slightly tart, digestible tea, in which the leaf veins are removed in a complex process and added as the main ingredient of this tea.