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Green tea

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Huang Shan Mao Feng

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0,33 / g 0,22 / g iva inc. Select options
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Organic Sencha Zairai

0,22 - 0,25 / g iva inc. Select options
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Vast Treasure “Bao Hong”

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0,36 - 0,45 / g iva inc. Select options
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Bright Emerald – Cui Ming

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0,14 - 0,22 / g iva inc. Select options
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Shincha Chumishi Saemidori

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0,27 - 0,35 / g iva inc. Select options
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Organic Moroccan Mint Green Tea – Organic Moroccan Whisky

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0,06 - 0,50 / g 0,05 - 0,30 / g iva inc. Select options
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Matcha for cooking/ice tea

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0,12 - 0,50 / g iva inc. Select options
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Matcha iri Genmaicha

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0,09 - 0,50 / g iva inc. Select options
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Kukicha Organic Green

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0,09 - 0,13 / g iva inc. Select options
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  • Bihhako Zairai Ryokucha Hand-rolled

    This incredible green tea was made harvesting by hand 90-year old zairai varietal trees. It sat for one day, and the following day was lightly rolled in a bamboo drum and then hand-rolled exposing the leaves to a slow oxidation which was soon stopped. The result is a visually appealing, utterly atypical Japanese tea with a slight trace of oxidation (bihhako). The taste is delicate, light and sweet. This type of tea can handle more steepings than others Japanese teas.

    0,40 / g iva inc.

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  • Huang Shan Mao Feng

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    This chinese certified organic tea meets the requirements of the International Rain Forest Alliance. Huang Shan Mao Feng is one of China’s most famous green teas. This tea was plucked in the early spring. They picked one tender bud and two leaves to make this delicate, sweet floral green tea that hails from the area around the massive Yellow Mountain Range. Mao Feng (Hairy Peak) is a tea classification term that refers to a 1 bud, 1 leaf fine plucking with fine silvery hairs, although sometimes you can also find one bud, two leaves labelled as Mao Feng. The term Mao Feng may be a symbolic reference to the Huang Shan Mountain peaks which are crowned with Pine Needle trees. This batch was entirely hand-picked, hand-rolled and hand-processed by Yo Guo Jing at Hui Yu Tang. We recommend you prepare this tea in a porcelain teapot or more simply by scatterring some leaves in a bowl and adding hot water. This tea won’t overbrew, remaining sweet and refreshing. It’s especially enjoyable to sip and eat the tender leaves floating in the bowl.

    0,33 / g 0,22 / g iva inc.

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  • Organic Sencha Zairai

    Delicious sencha from the local Zairai seed-propagated varietal (a rarity in Japan) growing naturally in Kagoshima and harvested in mid-May. Zairai is a very diverse and powerful varietal. This tea is very lively, aromatic and surprising… it’s even a touch floral.

    0,22 - 0,25 / g iva inc.

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  • Shincha Saemidori Hand-Roasted Tea

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    Just a few dozen meters from the oldest teahouse in the traditional Ureshino area, farmer Shunichisan practices natural farming methods and tries to preserve and extend the Kamairi tradition of wood-fired, hand-roasted tea that was imported from Korea. He uses an original 100 year old tea frying wok and roasts in small batches. This early spring, Shincha green tea was made with leaves from the Saemidori varietal, which is often used in Matcha and Gyokuro, lending the tea delicious creamy and sweet notes, and the roasting provides soft, nutty notes. This tea is delicious now and will continue to improve throughout the year as the roast settles in. You will find this tea resembles Korean green teas and can handle many more steepings than other types of Japanese green teas.

    0,42 / g 0,38 / g iva inc.

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  • Vast Treasure “Bao Hong”

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    Bao Hong, which translates as Vast Treasure is a very special, top-grade early spring tea that comes from the beautiful and remote Bao Hong Mountain in Yunnan. The original tea plant was brought from Fujian 1200 years ago by a Buddhist monk visiting the monastery there. The tea garden is at 1600 meters above sea level and is often covered in mist.

    0,36 - 0,45 / g iva inc.

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  • Organic Sparrow’s Tongue Wild-Tree Sejak

    Incredible pan-fried Korean Sejak harvest green tea made with great skill. This high grade is called Jakseol,which translates as Sparrow’s Tongue. This particular tea was made by Dong Cheon, the same wonderful organic co-op that makes our Nokcha green tea. The difference between the two teas is that Sejak is the 2nd highest grade of tea in Korea and is made with spring leaves from the third week of April, and our Nokcha is an early summer tea harvested at the end of May. Both teas, however, are harvested from old wild Hadong varietal trees growing on the famous Jirishan mountain. You’ll find this tea to be very intense, fresh and vegetal, something between a fragrant pan-fried Chinese green and a full-bodied shaded japanese green tea, especially if you play with water temperature! We suggest you try brewing it both ways: at 75º (45sec; 80sec; 2 min) and at 60º (1.5min; 2.5min; 3.5min)

    0,60 / g iva inc.

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  • Bright Emerald – Cui Ming

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    Excepcional hand-picked green tea from highlands of Simao. Its name “Cui Ming” means “Bright Emerald”. A name that is probably meant to evoke the incredible bright emerald color of the leaves once they’re steeped. The green and silvery leaves and buds were picked in March at the very beginning of the picking season and hand-processed with an emphasis on allowing minimal oxidation to give this tea its very special character, aroma, taste and appearance. You’ll find the leaves to be uniform, full-bodied, tasty with fruity notes and sweet in the mouth!

    0,14 - 0,22 / g iva inc.

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  • Shincha Chumishi Saemidori

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    Shincha, which means “new tea” is the term used to demark Japan’s first flush and is one of the most eagerly awaited teas each season since it heralds the begginging of the new tea seaon. This tea comes from the first spring collection (Ichibancha) using Saemidori cultivar leaves from Kakegawa, Shizuoka.

    0,27 - 0,35 / g iva inc.

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  • Organic Moroccan Mint Green Tea – Organic Moroccan Whisky

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    Islam may prohibit alcohol, but certainly not tea… Organic Moroccan Mint tea, which Moroccans jokingly refer to as “Moroccan Whisky” is a national icon for warm hospitality (as tea is in most countries). It is prepared using Chinese Gunpowder green tea, fresh mint, and a lot of sugar. The key to serving it is to pour each cup from a high elevation so you get a nice head of foam at the top of the cup. Our Moroccan Whisky blends organic gunpowder tea with two different types of dry mint, so you can still get a fresh minty taste even if you can’t get your hands on fresh mint. And if you can… No problem! It’ll be just be twice as good!
    Preparation: 4 spoons of Moroccan Whisky Mix for a Moroccan teapot, 6 spoons of sugar (8-10 would be more traditional), a branch of mint and boiling water. Let it sit for 5 minutes before stirring, then serve from some height to achieve foam. Traditionally one serves a cup and puts it back into the teapot 3 times before finally serving guests.

     

    0,06 - 0,50 / g 0,05 - 0,30 / g iva inc.

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  • Organic Sencha Okumidori Kirishima

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    Very nice sencha from our favorite mountain region on Kyushu island. Okumidori is a late spring harvested cultivar developed at the National Institute of Vegetable and Tea Science at Kanaya and registered in 1974. It originated from an F1 hybrid of ‘Yabukita’ and Shizuoka native variety No. 16 and helps to expand the harvest season. It has lots of flavor, often used to make gyokuro tea. It’s fresh and lively with pleasant sweetness that comes from a seven-day shading before harvesting. The Nishi family garden has a certificate of friendly farming.

    0,22 - 0,25 / g iva inc.

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  • Dragon Well – Long Jing Old Trees

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    Long Jing green tea is probably China’s most revered tea. Its leaves are jade green with hints of yellow, folded flat in a very distinctive “bird’s tongue” shape achieved by skillfully pan-frying the leaves in a wok. The leaves of this Long Jing are from the Long Jing Quntizhong varietal growing in Chunan, near West Lake.  The leaves come from trees that are over 100 years old, which have been allowed to grow tall and now stand at 1.5 meters. This tea brews a full, thick and oily cup with a sweet aftertaste.

    0,45 - 0,50 / g iva inc.

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  • Matcha for cooking/ice tea

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    This is a very high quality matcha for cooking. It can be added to desserts, such as cakes or cookies, or milkshakes, or it can even be added to savoury dishes such as rice or seafood. But the quality is such that you can also use it as ceremonial matcha for beginners by whisking it with a chasen and serving it in a chawan. It will be slightly more bitter than a top-notch matcha, but it can still be throughly enjoyed.

    0,12 - 0,50 / g iva inc.

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  • Organic Matcha Mantoku

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    Organic Matcha Mantoku is an incredible organic powdered green tea grown in Kagoshima. Its extremely complex, and appropriate for performing the Chanoyu Japanese Tea Ceremony.  Its fragrance is fresh and warm at the same time. In mouth one is met with a rich array of undescribable flavor that is intense and yet with almost no bitterness. its balance between sweetness and bitterness makes it an excellent choice for either Usucha (fine tea) or Koicha “thick tea” matcha preparation. This tea comes in vacuum-sealed 30 gram tins.

    1,33 / g iva inc.

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  • Matcha iri Genmaicha

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    Green tea blended with toasted and puffed brown rice and covered with matcha green tea powder. Its flavor is similar to genmiacha only the powdered matcha makes it much stronger tasting, fuller in body and grassier in taste… not to mention a whole lot more stimulating!

    0,09 - 0,50 / g iva inc.

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  • Kukicha Organic Green

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    Kukicha is a Japanese green tea made with the more delicate stems of the leaf along with some leaf which sticks to the stem when sorting. It’s the perfect green tea for moments when you really want the herbal taste of fresh Japanese green tea but you don’t want your body to get over-stimulated. Great for eveing drinking as it’s low on teine.

    0,09 - 0,13 / g iva inc.

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  • Organic Kabuse Okumidori Kagoshima

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    Excellent organic green tea cultivated in partial shade in the Kagoshima Mountains, using tea leaves of the Okumidori cultivar that were shaded for the last 14 days prior to harvest. Kabuse, or “covered” tea, is a Japanese green tea that is grown under a shield of straw or cotton, similar to gyokuro tea. The shading process inhibits photosynthesis, meaning the tea plant must survive on its own store of nutrients. This changes the chemical composition of the leaves, reducing catechin (responsible for bitterness) and extracting L-Theanine, improving its sweet flavor and aromatic properties. The main difference between gyokuro and kabuse is the type of shield and its duration. Kabuse tea is partially shaded for 3-14 days and gyokuro is completely shaded for 20-30 days.

    0,27 - 0,40 / g iva inc.

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