Tè Verde, Bianco, Semi-Fermentato

One of the most famous white teas, also called "White Peony“, is mainly grown in the southern Chinese province of Fujian. The voluminous tea leaves are largely handled manually and dried in the sun. This results in fascinating qualities which can be infused more than once and, hence, yield various flavour notes. 

 

Ingredients: half-fermented tea*, jasmine blossoms*. *organic farming

Various flowers, spices and extracts were already used in ancient China to flavour tea. Elaborate processes were needed to blend the teas with the ingredients and store it until the desired intensity of scents and flavours was adopted. Jasmine tea is one of the flavour classics with its lightly yellow cup colour and typical, delicately flowery flavour.

 

Formosa Oolong is known as a particularly noble tea speciality as it is produced using a very unique process. Thanks to ideal soil and climatic conditions as well as thanks to a careful hand-processing, teas of differing quality grades are produced with a respective fermentation grade of 10-60%. This quality is characterised by its matchless, flowery spiciness with subtle roasting and baking aromas as well as a golden-yellow to copper-brown glowing cup.

 

The finest leaves form the basis of this delicacy which used to be reserved for the emperor during the Tang Dynasty. This speciality, which is also known as "Dragon's Well", is cultivated in the area around the famous Xi lake (western lake) in the province of Zhejiang. The infusion of the emerald green leaf is unusually mild, almost sweetish in taste and unfolds the scent of delicately roasted maroons.

 

In China and Japan alike, Sencha means something like steamed tea. During the drying process, the tea leaves are brought into a longish form before they are heated in large pans in order to stop the fermentation. The infusion has a fresh and grassy scent, the flavour is aromatic and slightly tart - a must-have for any green tea fan!

 

Gunpowder, also known as "Zucha" or "Pearl Tea", is carefully dried in rotating drums. The resulting spherical form is an important quality benchmark. The flavour of the "Temple of Heaven" is mellow and less tart than those of similar standard qualities. Multiple brewings further reduce the caffeine content and make this tea even more wholesome. 

The Japanese answer to the English "Five o’ Clock Tea“ comes from the prefecture Shizuoka situated on the mountain slopes of the Fudschijama. Teas with a dark green leaf are harvested here during the summer months and are rid from stems and leaf stems. The golden cup is as characteristic of this tea, as its slightly nippy flavour. A quality with an excellent value for money!

 

The Japanese like to enjoy their Bancha during their meals. This large-leafed "everyday tea" is produced during the third harvesting phase in the late summer and contains up to 70% less caffeine than the earlier harvests in the year. Subsequently, the infusion is very mild and the flavour delicately mellow with a slight grassy note. Ideal for all those who do not like the tart taste of "normal" green teas!

 

Ingredients: green tea, peeled rice. "Genmai“ is Japanese for natural rice. Up to 50% of roasted or puffed rice is added to green Bancha tea which gives this variety its unique, sweetly nutty, almost caramel-like flavour. The very low caffeine content and its fine mildness make this tea a wonderful cold or hot beverage at any time of day.