The basis for this Chinese speciality is a green tea to which fresh jasmine blossoms are added during the drying period. The blossoms are partially removed later. The classical flavouring technique has been known in China for some 1,000 years. Jasmine tea is practically the Chinese national drink and is consumed at any time of day and on every occasion. This quality is one of the most popular. This mellow blend still has quite a few blossoms, which leave an intense, flowery jasmine taste and scent.

 1-3 minutes brewing time

75° - 80 °C water temperature

0.35L tea pot portion

Sencha is one of the best-known types of green tea. Originally consumed by Buddhist monks, it is today considered a source of inspiration. Sencha means "steamed tea": Sen = steam, Cha = tea. Firstly, the tea leaves are folded lengthwise while drying on warm trays, and then they are heated in wood-fuelled pans in order to produce the characteristic shape. After the infusion, the full leaf structure can be seen, and the cup has a bright yellow colour. The fresh, grassy flavour and fine tartness are a pleasure for every Sencha enthusiast!

 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre

This tea is probably the most popular green tea from Zhejiang, south of Shanghai. The name “Gunpowder” was given to this speciality because of its rolled leaves, which have the form of bullets. If the rolled tea leaves are brewed with hot water, they begin to crackle. The tea is very original in taste, with a very strong and tangy aroma. If you find this tea too strong, you may pour away the first brew. The second one then offers the tender soul of the tea. By the way, in northern Africa the first brew is served with a mint leaf, a tea “à la menthe” so to speak.

 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 level tsp./1 litre

The eastern province of Zhejiang is famous for Lung Ching tea, which has been grown at the western lake Xihu near the city of Lonjing ever since the time of the Tang dynasty. Also known as the “Dragon Fountain Tea” following a legend about a rain-bringing dragon, it was awarded the highest possible title: “Tea of the Emperor”. Its taste gives you an idea why. It is light, a little sweet and fruity without losing the classical green tea character, with a really royal temper. The top quality is carefully dried by hand in pans after wilting and thus receives a flat, emerald-green leaf.
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 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre

A low-priced Gunpowder is one of the most popular teas in China. However, this organic variety is largely exported as the world-wide demand significantly exceeds the domestic one. The typical gunpowder form is created by wetting the leaves a few times during the short roasting period, which slows down the drying process and results in a curling of the leaves. This organic version can also be infused more than once which will reduce the slightly tangy character.
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 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 level tsp./1 litre

When the production methods and “know-how” for the production of classical Japanese teas was transferred to China some years ago, the demand for decaffeinated Sencha soon followed suit. This decaffeinated China Sencha will satisfy the desires of any green tea lover. Well-structured leaf, lemon-yellow in the cup, with a fruity, slightly tangy character and a mild and round bouquet.
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 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 level tsp./1 litre

This Pu-Erh Cake is the green counterpart to the black Tea Cake. The tea in question is a green tea that comes from the southern part of Yunnan and is pressed into a round form just like the black equivalent. In China, the green version of the Tea Classic is called “Sheng”, which means “raw”.
The teas used for these cakes are 2 to 3 years old. The impressive shiny silver tips exemplify the exceptionally worked tea leaves from organic cultivation.
A Tea Cake is a wonderful accessory, a collector’s piece and, of course, a delicious tea for all Pu-Erh connoisseurs!
*from organic cultivation..