Green tea - Country of origin - Nepal
The most common type of tea in China in terms of production quantity, green tea stands out from the other tea types by being minimally oxidized - meaning the tea leaves are only left to wilt for a short period of time and never really get the chance to react with the oxygen in the air before they are kill-greened, rolled, and dried. You can almost think of green tea as being the "rawest" type of tea available, or the closest to how tea leaves taste in their natural state, because of the way it is processed. For green tea, the harvest period is a key factor in determining the price and quality of the final product. Leaves plucked before Qingming Festival, usually around early April- are often considered the most premium harvest. Green tea is famous for its catchin content, especially the EGCG (Epigallocatechin Gallate) is well known for many human health benefits. Best green teas are grown from seeds at high altitudes.
Nepal Simpani Green First Flush
10,54 € excl. VAT
Nepal Ekta Golden Emperor Green First Flush
12,50 € excl. VAT
Sannen Bancha 三年番茶 – Japanese Three-Year Bancha Tea for a Smooth and Balanced Cup
Sannen Bancha literally means “three‑year bancha,” combining san nen (三年, “three years”) and bancha (番茶, an everyday Japanese tea made from mature leaves). The name refers either to aging harvested bancha for three years, or to leaving tea bushes unharvested for three years and then harvesting mature stems and leaves. In both cases the three‑year period defines the style and flavor. Sannen Bancha stands apart from standard bancha by virtue of its three‑year maturation or harvesting strategy, its roasting, its high stem content, and its mellow, earthy cup that is exceptionally low in caffeine and tannins. It offers a soothing, mineral rich, low‑stimulant tea ideal for relaxed sipping across all ages.
What is GABA tea?
GABA is gamma-aminobutyric acid. It is a chemical that occurs naturally in the brain. Many scientific studies say that when taken as a supplement, GABA can help lower high blood pressure and promote an overall sense of well-being. GABA tea is specifically processed with the aim that the naturally occurring GABA acid can be available in a higher amount than when a traditional processing of tea is used. Drinking GABA tea is one of the healthiest ways to increase your intake of gamma-aminobutyric acid.
High mountains and clouds produce good tea - Green bamboo leaves from Emeishan
Zhu Ye Qing 竹叶青 is a famous Chinese green tea based on a careful selection of fine buds (only buds) that are carefully collected and processed by hand. It comes from Mount Emei (Emeishan 峨眉山) in Sichuan Province and its name translates as "green bamboo leaves". Zhu Ye Qing is a selection of tiny green buds that are flattened by the hands of a tea master during the wok drying stage. The neat green leaves resemble the small green leaves of bamboo, hence its name.
Green tea Melon Seeds - Liu An Gua Pian 六安瓜片 - History and Processing
Lu An Gua Pian 六安瓜片 green tea originates from Anhui Province of China. It is featured in almost all lists of ‘China’s Famous Teas’ and is mentioned extensively throughout Chinese tea history. Several times pan-fried leaf of this famous green tea has a distinct shape, producing a vegetal liquor with a sweet aftertaste. This tea is special in its appearance. It looks a bit like watermelon seed so it was named after it.
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How to properly brew Japanese green tea?
In principle, the steeping procedure is always the same, but the amount of tea, water temperature, steeping time, etc. can be different for each individual type of tea. There is no manual that teaches us one ideal way to make the perfect cup of tea. Although certain types of tea should be prepared in specific ways, it is most important to use a correct water temperature and adjust the steeping time to your personal taste preferences. Brewing parameters can also change with respect to differences in the content of mineral substances in the water.
Tsuyucha つゆ茶 or how to fully enjoy Asahina Gyokuro
Tsuyucha つゆ茶 is a way of drinking Asahina Gyokuro that allows you to fully enjoy it. The name is a combination of the words "Tsuyu" (dew) and "to you" and is currently a registered trademark of the Fujieda City Tea Promotion Council. Using special tea utensils and lukewarm water, this method of drinking gyokuro, which is known as a high-quality tea, brings out the sweetness and umami of the tea to the fullest. Drinking the first brew at a low temperature allows you to enjoy the characteristics of gyokuro to the fullest. Also, by changing the amount of water, temperature, and brewing time, you can enjoy different flavors with the same leaves.
How to Properly Prepare Matcha 抹茶 Tea – Traditional and Modern Ways
Matcha 抹茶 is a finely ground powder made from specially grown and processed green tea leaves. Unlike other teas, matcha is not steeped but whisked directly into water, allowing you to consume the entire leaf and benefit from its concentrated flavor and nutrients. Matcha has its roots in China’s Tang (唐) and Song (宋) dynasties, where tea leaves were steamed, pressed into cakes, and later ground into powder for whisking with hot water.