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The Land of the Rising Sun, traditionally bound to green teas, has recently been developing a noticeable trend towards fermented teas. Black teas from, for example, Darjeeling or Sri Lanka are gaining in popularity. For this reason, local tea companies are now trying their hand at producing black teas and are reaping success, as shown by this organically grown Benifuuki! The base of this tea is a hybrid grown from the Thea Assamica and Sinensis shrubs, which was developed in 1965 in the Kagoshima prefecture. The leaf has a flatly worked, rough, deep black appearance, a reddish golden cup colour and the taste profile presents a full body with a decent sweetness leaving a nuance of ripe plums as an aftertaste.
The Japanese traditionally drink this tea with their meals, and it is considered a classical everyday tea. The large-leaved tea is taken from the lower shoots of the tea plant. After brewing, the evenly worked leaf shows its real quality and its fine leaf structure. The taste is very soft, discreet, and slightly grassy. The discreet note makes this tea perfectly suitable both for green tea beginners and lovers.
“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.
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.
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.
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