China is the country of birth of tea. The Chinese prefer green tea, which can be found in a very great variety. Gunpowder tea is a very popular type. The Chinese name is Siaou Chu, which means large leaf. These “green pearls” are made by careful, tight rolling, which binds the leaves´ spicy substances on the surface, and discharges the excess water. Due to its dense structure, only small quantities are needed for each infusion. The pearls are characterised by their slightly nutty, typically fresh and tangy taste and the somewhat darker, green cup colour.
*from organic cultivation..

 1-3 minutes brewing time

75° - 80 °C water temperature

4 teaspoon per litre

The basis for this exquisite arrangement of tea and blossoms is laid each year in the province of Guangxi where only select tea plants are carefully cultivated. A limited amount of fine, young sprouts and buds needed for this handmade quality are picked in spring. The heart of this blooming tea is formed by marigold blossoms, which unfold like the sun and are surrounded by a wreath of green-glowing leaf tips. Smooth and flowery on the palate with a honey-coloured liquor.
Ingredients: green tea, marigold blossoms..

 1-3 minutes brewing time

75° - 80 °C water temperature

1 piece/1 serving

The top tea region Kawane, located in Japan’s most important cultivation area Shizuoka, is where the very finest Tencha is produced in Springtime, based on the cultivars Yabukita and Okumidori. After having shaded the teas for three weeks, the leaves are harvested, briefly steamed, sorted and then dried. As opposed to, for example, Sencha or Gyokuro, the Tencha is not rolled so that as many of its contents as possible are preserved while being ground. You will easily find the result in the cup which unfolds a wonderfully full-bodied flavour, with slightly herbal notes but without any bitterness; the powder is brightly green.

 1-2 minutes brewing time

70° - 80 °C water temperature

2 g / 200 ml