Despite their thousand-year-old tradition, our classic green teas are perfect for a modern and energetic lifestyle. Green tea is not oxidised, and is thus particularly rich in valuable ingredients. There really is no better drink in the morning for starting the day with enjoyment and energy. Our organic green tea awakens your spirits in the most elegant way.
Kusanagi is the indomitable spirit of Japanese warriors. A delicate leaf structure, the finest tips and velvety soft, dark-green leaves are the characteristics of this rare speciality. In the cup it looks like sunlight shimmering through jade with a hint of blue. Its fruity aroma develops gradually and gets more and more intense.
The Asuka ‘flying bird’ will make your spirit and taste buds soar. The leaves of this tea have a rich, dark-green colour. In the cup, dark-gold nuances shimmer through, while slightly nutty hints, a beautiful sweetness and a pleasant freshness give the Kabusecha Asuka a very versatile character when it comes to flavour.
Kukicha is not only made from leaves, but also from stems. This means it has a low caffeine content and is also suitable for enjoying in the evening. Only parts of the fine Gyokuro are used in our Kukicha Kaede. Its typical characteristics are its light, golden-green coloured cup and its mild aroma that contains no hint of bitterness.
Gyokuro means ‘jade droplets’ and Mikoto is an old Japanese term for the emperor. This tea is one of the finest shaded varieties. Only the most delicate leaves of the first days of spring are used. True connoisseurs will appreciate its emerald-green needles, its fresh, light-green coloured cup and its sweet-savoury flavour.
Nature’s pearls. The green leaves and their delicate white fluff are rolled by hand to make small, spiral-shaped beads. In loose form, this rare speciality has a wonderfully delicate and floral scent and when it’s brewed, it develops all its depth and contrasting, bitter notes. The clear, light-coloured cup reveals the sublime brilliance of this tea.
As fresh as springtime. Only the youngest shoots are harvested when the leaves are bathed in a cool dew. Pressed by hand, this rarity is given an elegant, pointed shape. As the bud is not used in the tea, it has a strong green colour, which is reflected in the cup. It has an impressive, bitter but fruity flavour.
This green tea from the Zhejiang region has only been cultivated since the end of the 19th century, but that does nothing to minimise its illustriousness and popularity. The name Mao Feng means ‘hairy tips’ and comes from the particularly narrow, rich green leaves that are reminiscent of tiny spearheads. Tea connoisseurs appreciate its sweet taste and the delicate, lime-coloured cup.
Mao Feng means ‘hairy tips’. This is because of the tea’s long, pointed leaves and silvery fluff. Only closed shoots are harvested and when brewed, they develop a slightly smoky but also floral-fruity note. The charming, delicate, apricot-coloured cup underlines the elegance of this aromatic tea.
Fine green tea tips, streaked with white down, and giving off an incomparable fragrance. This is truly the most accurate description for this rarity. The fine pearl-like beads unfold their full aroma after brewing. In the cup, the tea is green-white and very clear, has a powerful flavour and a mild finish. This tea is pure delight.
The fresh leaf, a bud and the two youngest tea leaves from the tea bush are harvested in April and May and processed into this delicacy. The taste is decidedly different from the products of the summer harvest. It is considerably milder and has a lightly sweet taste. Bud and leaf in an impressive symbiosis. In the cup, the tea is light green and very clear. A tea that stands out among hundreds.
This tea grows on the foothills of the Huangshan Mountain. It embodies the perfect combination of exceptional quality and excellent flavour. Each leaf is processed individually with particular care. An exclusivity that one sees and tastes. Light, flowery and aromatic at the same time, this rarity is an absolute delight.
An association of small-scale farmers in Sri Lanka has set out to offer teas other than the traditional Ceylon black tea. One of their new crops is a top-quality green tea. An open rolled dark-green leaf, flowery fresh aroma and a strong brew make this tea stand out.
The “fountain of the dragon“ is one of the extraordinary teas of China. The hand rolled and pressed leaf impresses with the sweet and fruity flavour and ends with fine acetous taste.
Finest young leafs and delicate buds are merging to create uncomparable entity. The silky, mild and flowery taste makes this tea high delight.
It’s all about the blend. Kokoro is the Japanese term for ‘heart and soul’ and Genmaicha Kokoro is a magical blend of Sencha teas and brown, roasted rice. It features a joyful green-brown colour and pleasant sweet and nutty roasted aromas.
The no. 1 in Japan. Japan’s most popular tea come in various grades. Fine, dark-green leaves and an intense aroma are signs of high quality. Just like our Sencha Konomi. This tea features a golden-coloured cup, a fresh aroma and a lovely crispness. In flavour it combines slightly bitter tones with a delicate floral note.
Full aroma, strong flavour. Mizuki means ‘beautiful moon that brightens the night’ – just like our Sencha Mizuki; secretive and calming at the same time. Fresh, green leaves and a clear, strong aroma characterise this tea. It has a strong, full, bitter flavour with a light finish. In the cup it has a beautiful red-gold colour.
The leaves of the Woojeon are harvested very carefully before Gokwoo, the first rainfall. Only the finest and most delicate sprigs are further processed according to Japanese tradition to create this rare speciality – unusual, full-bodied yet also mild with a sweet finish.
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