Japan Organic Sencha 1.5kg

The Green China Tea Japanese Kukicha is characterised by its soft, sweetish, fresh taste. The leaf can also be described as: Yellowish green stalks, leaf tuck. The green China tea Japanese Kukicha is particularly brilliant in its cup: warm, strong yellow. So this tea also has its special features: A natural, almost caffeine-free drink in the Japanese style - obtained from the leaf stalks and the middle rib. Perfect for iced tea with natural sweetness. This tea grows up in the Zhejiang, Anji area at an altitude of 50 - 300 metres. The correct preparation of green China tea Japanese style Kukicha is also crucial. Here is our tip: Use 10 g of the green China tea Japanese style Kukicha and steep it at 100 Celsius for about 1-1.5 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

The Japanese green tea Toasted Kukicha Bio is characterised by its roasted, long-lasting, distinctive flavour. The leaf can also be described as: Golden brown leaf stems, small cut. The Japanese green tea Toasted Kukicha Bio is particularly brilliant because of its cup: brown, clear with small floating particles. This tea also has its own special features: This outstanding quality is obtained from the leaf stalks of the Tencha, the raw material for good Matcha. By using the leaf stalks, it is low in caffeine and can therefore also be enjoyed in the evening. Roasting the tea in a drum at over 300 degrees brings out the nutty, caramel flavour. This tea grows up in the Kagoshima area at an altitude of 100 - 200 metres. The correct preparation of Japanese Green Tea Toasted Kukicha Organic is also crucial. Here is our tip: Use 14 g of the Japanese Green Tea Toasted Kukicha Organic and steep it at 80 Celsius for about 2 minutes. Organic Toasted Kukicha

A green, mild and slightly tart tea, suitable as an inexpensive tea for beginners.

The Mono Kraut Soba Cha - buckwheat tea (lighter roasted) is characterised by its mild, nutty, sour taste. So this tea also has its special features: Buckwheat can be used in many ways - even prepared as a tea, it is a delight! For this, the seeds are used, which are usually roasted. Traditionally, it is drunk with meals in countries like China, Japan and Korea and is called Soba Cha. It has a nutty aroma and tastes mild, slightly sour. The correct preparation of the mono herb Soba Cha - buckwheat tea (lighter roasted) is also crucial. Here is our tip: Use 15 g of the Mono Kraut Soba Cha - Buckwheat Tea (lighter roasted) and let it brew at 100 Celsius for about 2 min. Ingredients: Buckwheat