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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.
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.
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.
To meet the increasing demand for organically grown teas, we offer this very fine quality. In Japan, Genmaicha is often brewed in large bowls, and the floating puffed rice, known as Blossom or Flower, is enjoyed as a snack for "a little hunger in between." The puffed rice can also be sieved out according to preference. Our quality is based on a high-grade Sencha from Kagoshima Prefecture, produced in the Kirishima region. It has a fresh taste with sweet, caramel notes.
This rarity created by tea masters has its origin in a garden near the river Hiki in the prefecture of Wakayama. The long pine needle-shaped leaves are fascinating. The infusion is light yellow, very clear and with the typical fresh grass scent and an intense, highly aromatic taste. Due to the small production quantities, we can only offer limited stock.
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