Organic Japan Gyokuro Nightshade VE 1.5kg

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The Japanese green tea Shizuoka Gabalong Bio is characterised by its long-lasting, distinctive, smooth taste. The leaf can also be described as: Flat, yellow-green. The Japanese green tea Shizuoka Gabalong Bio is particularly brilliant because of its cup: dark yellow. So this tea also has its special features: Produced from the Yabukita Cultivar. In contrast to the well-known Oolong teas, this Sencha retains its original basic character, enhanced by the harmonious-complex acidity inherent in the process. This tea grows up in the Shizuoka region at an altitude of 100 - 200 metres. The correct preparation of Japanese green tea Shizuoka Gabalong Bio is also crucial. Here is our tip: Use 14 g of the Japanese green tea Shizuoka Gabalong Bio and steep it at 80 Celsius for about 1-2 minutes.

The Japanese green tea Kagoshima Kabusecha Bio is characterised by its soft, umami, fresh taste. The leaf can also be described as: Narrow, flat, deep green glossy. The Japanese green tea Kagoshima Kabusecha Bio is particularly brilliant because of its cup: crystal clear, yellow-green. So this tea also has its special features: Kabusecha forms the intermediate between Sencha and Gyokuro. Special nets (kabuse) are hung over the plants a week before picking to create a natural shade without completely blocking the sunlight. This tea grows up in the Kagoshima, Kirishima area at an altitude of 100 - 200 metres. The correct preparation of Japanese Green Tea Kagoshima Kabusecha Organic is also crucial. Here is our tip: Use 14 g of Japanese Green Tea Kagoshima Kabusecha Organic and steep it at 70 Celsius for about 1-1.5 minutes. Densely overshadowed leaf with a high chlorophyll content and a pronounced nutty character. A tea that makes full use of its potential

In the Shizuoka district near the capital Osaka, this Japanese green tea is produced under very special conditions. "Gabalong" is a combination of "Gaba", which stands for gamma amino acid, and "long", which is the abbreviation of oolong. This process was developed from research on the longer shelf life of tea at the National Tea Research Institute. Nitrogen was added to the traditionally produced tea and stored in air-tight sacks for about 14-15 hours. This resulted in a product that had a significantly higher "Gaba" value than a normal Sencha. A slightly twisted and roughly open leaf with a brass-coloured infusion. This infusion has a tart bouquet and a subtle buttery nuance.