Sessione privata

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 minuti di infusione

70° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

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 minuti di infusione

60° - 80° C temperatura d'acqua

4-5 cucchiaino raso/1 litro

Due to its being pulverized and then pressed, the tea receives its unmistakable shape and look resembling fir needles. Sharp edged flavor and yellowish infusion. Due to global limited availability we cannot guarantee a continious supply..

 1-3 minuti di infusione

75° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

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 1-2 minuti di infusione

75° - 90° C temperatura d'acqua

4-5 cucchiaini per litro

Ingredienti: tè verde.

 1-3 minuti di infusione

60° - 80° C temperatura d'acqua

4-5 cucchiaino raso/1 litro

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 minuti di infusione

70° - 80° C temperatura d'acqua

4-5 cucchiaino pieno/1 litro

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 minuti di infusione

75° - 90° C temperatura d'acqua

4-5 cucchiaini per litro