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Sencha is by far the most popular tea in Japan and accounts for the majority of the local production. This high-quality tea is plucked in the spring and steamed lightly before being rolled. The long, needle-shaped leaf appears to be slightly brittle. After brewing, the fine leaf structure becomes clearly visible. The infusion has a shimmering, deep olive-green colour and the cup is light green. This Sencha has a definitely milder taste than its competitors. With its pleasantly tender note and a light sweetness, this tea is particularly recommended for sensitive taste buds.

 1-3 minutes brewing time

70° - 80 °C water temperature

4-5 heaped tsp./1 litre

This tea is from Shizuoka on the Fujiyama mountain slopes and is harvested mechanically in summer. Sencha means “steamed tea”. This tea is carefully processed and slightly steamed before rolling and drying. The leaf thus obtains a very fine and fragile structure. The infusion has a shimmering, light olive-green colour. The taste is distinct with a dominant note in the aftertaste and ideal for those who like strong green teas. Besides the taste characteristics, this tea is also most cost-effective.

 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre

Compared to the China Jasmine Tea (22508), this quality is somewhat finer in its appearance and taste. The fragrant leaves were harvested and processed more carefully, and the jasmine blossoms were put through a finer sieve, so that the tea features a more discreet jasmine taste. The cup has a light, slightly yellow colour and already spreads the intense bouquet of jasmine.

 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre

Pai Mu Tan is the best-known specialty within the category "White Tea" and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as "White Peony" After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.
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 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre

We are delighted to be able to offer the ever-growing Matcha fan base yet another top quality from organic cultivation. The first Matcha is said to have been produced in Uji towards the end of the 16th century. Altitudes of 250 m, calcium-rich soil as well as prevailing ground fogs offer perfect preconditions for excellent and complex green teas. During its preparation, the shining, emerald green Matcha unfolds intensive, matt-green shades, which are crowned by its grass green, creamy foam. The scent is sweetish, fruity and its taste aromatic and full-bodied.

 1-2 minutes brewing time

70° - 80 °C water temperature

2 g / 200 ml

Probably one of the most unusual tea specialities in terms of production as well as character is produced almost entirely by hand in the Province of Fujian. A high-quality Ti Kuan Yin Oolong which was fermented only lightly, forms the base of this rarity. The production steps must be followed meticulously in order to receive the desired creamy, milky taste. Taking so much care is rewarded with an extremely mellow tea which will quickly win over many new lovers.
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 1-3 minutes brewing time

80° - 90 °C water temperature

4-5 heaped tsp./1 litre