Centuries ago, when this tea was only reserved for the privileged Chinese and was still traditionally buried in the soil in order to develop the typical taste, nobody would have been able to imagine that this would once develop industrial dimensions, not to think of an organic version. Thanks to special techniques and the necessary demand, this is now possible. We have selected a very well-established quality which is remarkable due to its dark-brown leaf and a strong, spicily-earthy taste. Depending on the brewing time and dosage, an infusion with an earthy, woody flavour and a darkly red-brown cup is the result.
An impressive quality from the province of Zhejiang for demanding green tea beginners. This tea is harvested in early April from bushes growing at an altitude of about 500-600 m. The plantation is close to the mountain "Jiu Long Shan" - Mountain of the Nine Dragons. Due to its "wild" leaf structure, it is also called "Criss Cross". The dark-green, curled Sinensis leaf releases a fine bouquet. The colour reminds of a shiny lemon. It is tender and soft in taste, yet very aromatic.
This tea is from Shizuoka on the Fujiyama mountain slopes, where half of the Japanese tea is produced. This Sencha is harvested mechanically in autumn. Stalks and broken pieces are removed by hand. Sencha means „steamed tea”. This tea is carefully processed and slightly steamed before rolling and drying. The leaf thus obtains a very fine and fragile structure. The infusion has a shimmering, light olive-green colour. The taste is distinct with a dominant note in the aftertaste and ideal for those who like strong green teas. Besides the taste characteristics, this tea is also most cost effective!
There is hardly another fruit on this planet that is as popular among young and old as the strawberry. We are, therefore, presenting our particular, decaffeinated, flavoured green tea variation. Its mild and, at the same time, intense taste is due to a natural strawberry flavouring, which shines when interacting with the soft tea basis.
DECAFFEINATED!!!
Today, it is very hard to detect differences between organically and conventionally produced teas. This is not different when it comes to Yunnan specialities from the highland region of the same name. Our top quality presents itself beautifully with many large, golden-brown leaf tips and a dark, copper-brown infusion with a well-balanced taste with slightly sweet, spicy notes and a soft, slightly smoky finish.
From this tiny growing region within the world of tea, more and more very respectable green qualities are entering the market and are very cost effective. We support the efforts of the small, local peasants by importing this modest tea. The slightly curly, very homogeneous medium-sized leaf with both silvery and light green tips has a typical Nepalese character with some unfermented leaves. The mild, grassy note shines with elegance and character.
This organic Ceylon comes from the Bogawantalwa Valley in the UVA region in Western Sri Lanka. This fertile plantation, which is located at an altitude of between 1,000 m and 1,300 m, is not only famous on account of its commitment to its workers, but, of course, also for its high-quality, organic black tea. The short, wiry, even and dark to rusty brown leaves develop a bright, copper-coloured cup and a bright-red infusion. The bouquet will impress you with its full taste and a mild, spicy aroma, which leaves a very rich aftertaste.
For some years now, this rather small tea plantation from eastern Assam valley has been producing very nice, organic qualities. The Tonganagaon Estate is located at the edge of the Namdapha natural reserve, which is known worldwide for its biodiversity. A delicate leaf structure with golden tips and an infusion, which impresses with its smooth, expressive bouquet and spicily scented aroma with malty touches. The coppershining infusion is reflected in the cup.
We have selected this classic quality coming from the famous island, situated in the Golf of Bengal, for our decaffeinated Ceylon OP. With respect to our decaffeinated qualities, we put a lot of emphasis on being able to identify a high portion of taste and optic. The leaf is anthracite-coloured, long and wiry, mild and yet tender in taste, with a copper-coloured cup.
A flowery and highly aromatic leaf tea with the appearance of the best Sikkim teas and the exquisite character of the finest Darjeeling teas. The small plantation Maloom, located on the roof of the world, produces outstanding teas, which need not fear the comparision with the most significant Darjeeling. The very nice Sinensis leaf with its silver-coloured tips develops a bronze-coloured infusion with a flowery and round scent. A real alternative for those who love something special.
