Coffee, tea

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.

How to use: 4-5 heaped tsp./1 litre, 75° – 80° C water temperature, 1-3 minutes brewing time.