The Tencha of our Ceremonial Matcha comes from the sun-kissed South of Japan, the region Kagoshima. It is the second most important cultivation area of Japan and at the forefront of organic tea cultivation. Due to the prevailing climatic conditions, you will find a much larger diversity concerning the cultivars used. The local tea masters created a perfectly balanced blend for our Matcha by using different cultivars, such as Saemidori and Asanoka, resulting in a very unique taste composition. The richly green powder already hints at its excellent quality which will surprise you with elegant notes of dark chocolate, a very fine umami character and a subtle sweetness!
A Chinese Matcha, cultivated organically on the Taishan Tea Plantation located in the north-western part of the Province Zhejiang. Just like is done with high quality Gyokuros, the selected tea shrubs are kept in the shade for some time before plucking in order to increase their chlorophyll content. Compared to the Japanese production, this fair-coloured, reed-green and finely powdered Matcha offers a rather robust character with lots of volume and the authentic acerbity of typical green teas. The bowl turns moss green in colour, with a strong and fresh bouquet as well as a slight tartness in the aftertaste.
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.
Look how frosty it is outside! This Genmaicha creation is as purist and pretty as frost flowers are on the windows. Reduced to the quintessential, with no-frills, wintry ingredients such as whole star aniseed, mistletoe and a handful of candied pineapple cubes, a dash of cinnamon and manuka powder, it puts the Genmaicha into the focus. The smooth, toasty notes in the foreground are perfectly complemented by the wintry cinnamon, sweet honey flavours and the unique taste of the tonka bean. An indulgence which will keep you company long after the festivities, throughout the frosty season..
Particularly in Japan, almost exclusively high-quality teas are processed during the first harvest (Japanese Shincha), which begins around the end of April. These are especially popular on the domestic market and the few exclusive qualities for the export market are traded at high prices. We are therefore very pleased to be able to offer you this premium Gyokuro from organic cultivation. The deep green, very needle-like leaf already gives an idea of the quality of this tea, which was harvested in Kagoshima at the beginning of May. The two popular cultivars Yabukita and Okumidori, together with the rare Kanayamidori cultivar, result in a very rich, slightly sweet, almost creamy taste. A slightly vegetal aroma with an opulent umami note lingers on the palate..
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