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Gyokuro Asahi is a Japanese rarity of the top class, which is also called “Dew of a Pearl” or “Most Exquisite Dew Drop”. The tea shrubs grow in the shade of broad-leafed trees and are covered with bamboo mats two weeks before plucking. The fine, regular leaf has a deep green, slightly shining colour and gives off a noble, strong flavour with a hint of sweetness; an impressive mixture of tender mildness and the typical Japanese tanginess. The leaves may be brewed two to three times, with a slightly longer brewing time.

 1-3 minutes brewing time

60° - 80 °C water temperature

4-5 level tsp./1 litre

After production, yet before the drying process, the Sencha leaf is crushed to a pulp and, after the addition of water, it is pressed into its traditional form. This green tea thus presents its unmistakeable, regular, pine needle-like appearance. Our Kokeicha has an anthracite leaf and develops an intense, tangy flavour with a citrus-coloured, slightly opaque cup.

 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre

“Genmai” means natural rice. This speciality is made from Bancha tea, to which approximately 50 per cent roasted or popped rice grains have been added. The incomparable taste is characterised by the mildness of the Bancha tea and is ideally complemented by the pleasant, slightly sweet and nutty caramel note. Thanks to the low caffeine content and the fine mildness, this tea can be consumed all day long. Also here, green tea beginners can make their first positive experience. The Japanese prefer this tea for the afternoon hours.

 1-2 minutes brewing time

75° - 90 °C water temperature

4-5 teaspoon per litre

This rarity created by tea masters has its origin in a garden near the river Hiki in the prefecture of Wakayama. The long pine needle-shaped leaves are fascinating. The infusion is light yellow, very clear and with the typical fresh grass scent and an intense, highly aromatic taste. Due to the small production quantities, we can only offer limited stock.

 1-3 minutes brewing time

60° - 80 °C water temperature

4-5 level tsp./1 litre

An absolute rarity which was offered to us from the Shizuoka Prefecture! Shizu 7132, also known as Machiko, is the name of the cultivar used. This special variety came into fame only sometime after its discovery, when a farmer noticed its expressive, natural cherry blossom aroma. The leaf stems are deliberately not sieved out completely because they carry most of the flavour notes responsible for the cherry blossom aroma. A neon yellow cup with a full-bodied, yet at the same time smoothly creamy body and a uniquely flowery taste. 

 1-2 minutes brewing time

70° - 80 °C water temperature

4-5 teaspoon per litre

This Japanese green tea, which is produced under special conditions, is grown primarily in the Shizuoka District. “Gaba” means gamma amino acid and “long” is taken from “Oolong”. The origin of this tea lies in the “National Tea Research Institute”, where a project was created to find out whether tea could be preserved for a longer time. Nitrogen was thus added to a traditionally produced, fresh tea, which was then stored in sacks for 14 to 15 hours. The product which resulted had a much higher “Gaba” content than conventional Sencha does. The leaf is rough, open and slightly worked, it presents a brassy infusion with a soft, tangy bouquet and subtle buttery echoes.

 1-3 minutes brewing time

70° - 80 °C water temperature

4-5 heaped tsp./1 litre

Thanks to an excellent cooperation with our supplier, we were able to secure this popular tea from organic cultivation. The wonderful combination of classic Sencha leaf tea, mild Matcha and peeled, roasted rice is found in this lime-coloured cup which spreads a pleasant scent of roasted notes. Delightfully smooth in taste, slightly sweet with some hints of caramel, this tea shows its true soul and is highly addictive for those who like a spiced sweetness.

 1-2 minutes brewing time

75° - 90 °C water temperature

4-5 teaspoon per litre