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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.
How to use: 1-3 minutes brewing time 75° – 80° C water temperature 4-5 heaped tsp./1 litre.
This tea blend is a real taste explosion thanks to the exceptional flavour composition of the very unique German version. What makes this blend so special: the traditional flamed cone sugar, which slowly melts into delicious caramel.
How to use: 4-5 heaped tsp./1 litre, brewing time 100° C water temperature, 10-12 minutes.
Also known as “Zucha” or “Pearl Tea”, this Gunpowder is much finer than its predecessor. Just like the classic Gunpowder, this tea is dried in rolling drums. The constant rotation gives the tea its spherical form. “Temple of Heaven” tea features a very tightly rolled ball, which is also a sign of quality. The aroma is softer than that of the standard quality and less bitter. This tea may be enjoyed at any time of the day. If you still find the brew too tangy, try pouring away the first brew and taste the second. Most of the caffeine will also be eliminated in this way.
How to use: 4-5 level tsp./1 litre, 75° – 80° C water temperature, 1-3 minutes brewing time.
The basis for this Chinese specialty is a green tea to which during drying time fresh jasmine blossoms have been added. The blossoms are later partially removed. The classical form of flavoring has been known in China for some 1.000 years. The jasmine tea is practically the national drink of the Chinese and is consumed at each time of day and on each occasion. This quality is one of the most consumed. This sweet blend still has quite a lot of blossoms, which leave an intense, flowery jasmine taste and scent.
How to use: 4-5 heaped tsp./1 litre, 75° – 80° C water temperature, 1-3 minutes brewing time.
“Genmai” means natural rice. This specialty is made from Bancha tea, to which approximately 50 per cent roasted or popped rice grains have been added. The incomparable taste is characterized by the mildness of the Bancha tea and is ideally complemented by the pleasant, slightly sweet and nutty, caramel note. Thanks to the low caffeine content and the fine mildness, this tea can be consumed all day long. Also here, green tea beginners can make their first positive experience. The Japanese prefer this tea for the afternoon hours.
The fragrant leaves were harvested and processed more thoroughly, and the jasmine blossoms were fine sieved, so that the tea is determined by a more discreet jasmine taste. The cup has a light, slightly yellow color and already spreads the intense bouquet of jasmine. Ingredients: half-fermented tea, jasmine blossoms.
How to use: 4-5 heaped tsp./1l, 75° – 80° C water temperature, 1-3 minutes brewing time.
Pai Mu Tan is the best-known specialty within the category “White Tea” and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as “White Peony” After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.
This exceptional quality is picked in the winter months in the plains of Yunnan from wild growing tea shrubs. Depending on the climatic conditions, the colour range of the pure blossoms changes between cream-white and moss green. The production is quite purist: the blossoms are dried in the sun after the plucking. They are also called “white pu-erh” because their relative long storage time, so-called “aging”, achieves further grades of ripeness. A mellow scent is crowned by a bouquet and flavour with a hint of tangy, floral freshness; the cup is a white-golden colour. Too pretty to be Ya Bao. How to use: 4-5 heaped tsp./1 litre, 75° – 80° C water temperature, brewing time 1-3 minutes.
This select blend of various berries, enriched with many red fruits is rounded by the flavor of the popular northern German dessert. The original dessert is similar to a pudding which is prepared with whole berries. This blend has both sour, tart and sweet, berry nuances. This treat makes you want more and more tea pleasure!
How to use: 4-5 heaped tsp./1 litre, 100° C water temperature, 10-12 minutes brewing time.
Ingredients: roasted coffee (100% Arabica). Whole bean, mild but rich in flavour, round acidity with some citrus and chocolate. Keep in a cool and dry place.
Ingredients: roasted coffee beans 100%. The darkly roasted bean offers intensive, strong and spicy flavour. Ideal as a component of a Cappucino or a Latte Macchiato. Keep in a cool and dry place.
Ingredients: roasted coffee beans (100% Arabica). Colombia Supremo is ideally balanced and gentle coffee, which has a very impressive and fruity aroma. Keep in a cool and dry place.
Ingredients: roasted coffe (100% Arabica). Arabica coffee with chocolate-orange taste. Keep in a cool and dry place.
Ingredients: roasted coffee beans (100% Arabica). Cuban “Turquino” is well balanced and spicy, with a full aroma and a long-lasting aftertaste. Keep in a cool and dry place.
Ingredients: roasted coffee beans (100% Arabica). The espresso “Don Vito” is strong with an incomparable combination of sweetness and spice. Ideal basis for a Cappuccino or a Latte Macchiato. Keep in a cool and dry place.
Ingredients: roasted coffe (100% Arabica). Brazilian Fazenda has a naturally mild and harmonic aroma with sweet and chocolate-like aftertaste. Keep in a cool and dry place.
This mild China-Ceylon black tea blend will remind you of the colorful Carribean thanks to the light yellow orange peel and orange-red blazing safflower. This tea creation has been ennobled by the natural flavor of a sweet, fresh and tangy fruit from Italy. The typical red color of the firm flesh of sunripe blood oranges, is the first thought that enters your mind with the first sip and and the second is a warm summer evening in the South.
How to use: 4-5 heaped tsp./1 litre, 100° C water temperature, 3-5 minutes brewing time.
