BIO Japan Tea KUKICHA 1kg

We are pleased about the increasing demand for Japanese teas of the upper and top class! We are happy to meet this demand. On their journey to Japan, our tea buyers also visited Kagoshima. After tasting this Gyokuro from controlled organic cultivation, they simply couldn't say no and you certainly couldn't either! Superbly structured, inky green needle leaf, brilliant green cup colour, the bouquet fully aromatic with sweetness and expressive notes of spinach and seaweed.More umami is not possible! The correct preparation of Green Tea Japan BIOShincha Gyokuro is also crucial. Here's our tip: Use 4-5 level tsp/1 litre of Green Tea Japan BIOShincha Gyokuro and steep it at 60-80 °C for about 1-3 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

The Japanese green tea Tamaryokucha Bio is characterised by its sweet, long-lasting, nutty taste. The leaf can also be described as: Rolled, dark green. The Japanese green tea Tamaryokucha Bio is particularly brilliant because of its cup: crystal clear, yellow. This tea also has its own special features: The tea was first produced in the 1930s to open up new markets. Today, it is considered a speciality. The leaves of the overshadowed tea bushes are not rolled in needle form, but left in their natural shape. This tea grows up in the Miyazaki, Gokase area at an altitude of 100 - 200 metres. The correct preparation of Tamaryokucha Organic Japanese Green Tea is also crucial. Here is our tip: Use 14 g of Tamaryokucha Organic Japanese Green Tea and steep it at 70 Celsius for about 1-1.5 minutes. Artful small spiral leaf with deep green colouring. The cup is long lasting velvety smooth paired with the typical mildness of this tea.

A green, finely crafted Sencha with a tart character and a light cup.