Green Tea

Japanese green tea made with leaves harvested in autumn in the Japanese Shizuoka prefecture. Light yellow infusion has a sweety, expressive taste with a delicate bitterness. It contains little theine and can be drunk even in the evening. Some people recommend brewing it with hot water.

Highest quality Japanese sencha from a limited 2018 Spring harvest, with an expressive taste and a sweet touch of umami. Prepared in a tiny garden in Makinohara by the Sugimoto family. Steamed in Tokyo way. Original packaging contains 100g of tea.

Brew:
5g / 150ml
70 C
1-2 min
2-3 brews

Popular Chinese tea of dark-green leaves curled into a shape of little balls. Gives off a green-colored infusion and a delicate, sometimes tart taste. A favorite of the inhabitants of North Africa, it is the base for brewing a Moroccan tea - with the addition of mint leaves and sugar.

Highest quality Chinese green tea. Thinly foiled leaves and buds form the shape of a pearl. Gives off a gold-colored infusion with an expressive and refreshing sweet taste. A good alternative for those who do not enjoy the grassy taste of some of the green teas.

Brew:
3g / 150 ml.
80 degrees C.
1-2 min
3 brews

Traces its origins to the most popular tea in the Land of the Rising Sun. The harvest takes place in early Spring. Its leaves are light-green and long. The resulting infusion is expressive and clear, with an aftertaste of honey. An interesting alternative for classic Japanese sencha.

Large green balls with either lychee or a marigold flower (of either pink or orange petals) hidden inside create a breathtaking visual spectacle to be observed in our teacup. After brewing, the handmade ball bursts open, revealing the flower hidden within.

A Japanese green tea with the addition of roasted rice. Recommended for an evening drink, since it contains little theine. Can be served alongside light meals.

Aromatic, high-quality Japanese tea from Mr. Seigo Kondo from the stems and particles of the tea leaf from the production of matcha tea. The taste is fresh, vegetable, with hints of umami and a sweet aftertaste. Origin: Nishio, Aichi Prefecture.

Brew:
3g / 150ml
70 degrees C
1-2 min
2-5 brews

A high quality Sencha-type Korean tea. Its taste possesses distinguishable notes of caramel and roasted nuts.

Korean green tea from the end of spring harvest with a fresh aroma and a delicate creamy-fruity aftertaste with a hint of melon. It is produced on the island of Jeju from the leaves of shrubs growing in large-scale organic plantations.

Brew:
3g / 150 ml.
80 degrees C.
1-2 min
2-3 brews

Korean green tea carefully selected by the tea master Ms Pak. Sejak means tea from the second harvest. It is picked and processed entirely by hand. The unique flavour and aroma are a result of slight roasting of the leaves. The taste is full of mild nutty flavour mixed with freshness and sweetness which fills the mouth right after the first sip of tea.

Brew:
3g / 150 ml.
80 degrees C.
1-2 minutes
2-3 brews

Mr. Toshifumi Shibamoto's green organic tea is made from strong and sun-ripened leaves according to the traditional method, roasted in a Kama kettle. The taste of the infusion is fresh, broken with sweet tones reminiscent of mint, it is well suited to drink after a meal. It can be prepared with hot and cold water as well as with ice.

Brew:
3g / 150ml
90 degrees C
1-2 min
2-3 brews

Japanese green tea produced from the stems of tea bushes. Fresh and delicate in taste. Thanks to low theine contents it can be drank at any hour.

Unique Vietnamese rock green tea made from the leaves of old, several hundred-year-old tea trees. It comes from the Ha Giang province in northern Vietnam, from trees growing about 1600 meters above sea level, and has been produced by the Hmong ethnic minority for generations.

The leaves from the tea trees give an infusion with a slightly stronger, more mature taste than that of the tea plants and it is yellow-green in color. You can smell a light smoke or a note reminiscent of sea algae. The infusion is refreshing, without bitterness, very good for hot days.

Brew:
3g / 150ml
80 degrees C.
1-2 min
2-3 brews

Unique Japanese Matcha - thick tea - most often consumed by Japanese tea ceremony schools, made from plants that are over 30 years old.

Contrary to whipping, as in the case of usucha, the koicha is prepared by slowly "kneading" in circles around the chawan. You can also vividly describe it as if we were painting matcha in water until a smooth paste is formed.

The can contains 20g of the product.

Matcha of the highest, ceremonial grade quality, with BIO certificate, made from the leaves of tea bushes not older than 30 years, growing in the Japanese Kinki region in central-southern part of Honsiu island. Creamy tea can be made even with a little amount of the tea powder.

Lightly oxidized tea from the leading Nepalese garden of Jun Chiyabari. Top-quality, organically grown leaves growing in the crystal-clear environment of the high Himalayas, partly processed by hand, give an infusion of vegetable notes. This tea, however, is warmer and more mature in reception than it is usually the case with green teas.

One of the most precious Chinese green teas. Limited production. Made from the first Spring leaves, it has numerous small buds, curled into little spirals. After brewing we receive a slightly yellowish infusion with a fruity aroma. A good choice for those who do not enjoy the "vegetable" taste of Japanese or Korean green teas.

Unique green tea of Mr. Toshifumi Shibamoto, unique to our Japanese master. Large-leaf roasted tea with a delicate aroma reminiscent of cherry blossoms with milky notes. Its refreshing and sweet aftertaste brings to mind the most beautiful aromas of spring.

Brew:
3g / 150ml
90 degrees C
1-2 min
2-3 brews

A Japanese tea of Spring harvest with dark-green needle-shaped leaves, possessing a distinctly fresh fragrance with almond notes. Bright golden infusion, delicately milky-almond in taste, with a peach finishing. It possesses a slightly invigorating quality, very good for hot days.

Brew:
5g / 150ml
70 C
1-2 min
2-3 brews

Japanese sencha green tea made from the highest quality spring tea leaves (ichibancha) from Shizuoka Prefecture, Medium steamed. The infusion is refreshing, aromatic, with notes of flowers, umami elegance and delicate bitterness.

Brew:
5g / 150ml
70 C
1-2 min
2-3 brews