KEIKO Kabuse Shincha Classic BIO, 50 g, First Flush

SKU: 060366

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Very fine Shincha with a distinctively rich aroma. KEIKO's classic new tea is a blend of three cultivars: Asanoka, Yabukita and Yutaka Midori. Yutaka Midori contributes the rich, full-bodied forest aromas. The well-known Yabukita is responsible for the fresh and tangy flavors. And Asanoka rounds out the enjoyment with elegant notes. All cultivars are grown in Chiran, a mountainous region in Kagoshima Prefecture that is one of the best tea-growing areas in Japan. Careful harvesting for Shincha begins in mid-April. Only the aromatic leaf tips are harvested, and great care is taken during the drying process to preserve the fresh aroma. The tea plants are shaded for up to 10 days before harvesting - Kabuse. This reduces the bitter substances, increases the content of chlorophyll, which with its high content of antioxidants is said to strengthen the immune system and promote the absorption of iron and magnesium. The deep steaming, about 1 minute and more, causes several peculiarities in this tea. It becomes rich in flavor, astringency is reduced, the tea is sweeter, has a fuller body and a softer mouth with a mild aftertaste.

This tea is suitable for warm infusions - 60-65 ° C - and also particularly good for cold infusions (Mizudashi). As a cold infusion, the Shincha develops a silky texture and fine, refreshing, slightly sweet taste notes after only a few minutes of infusion.

All KEIKO teas are from controlled organic cultivation in accordance with the EC Eco Regulation.
ORYOKI is certified organic: DE-BW-039-05768-B-2016-V1

21,50 €

incl. 7% VAT , plus (Warenpost)

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"KEIKO Kabuse Shincha Classic BIO, 50 g, First Flush"

Keiko - shaded organic tea from Kagoshima

Kagoshima is located in the south of Japan. The climate is subtropical and the soil is volcanic. All of the Japanese Keiko teas that we stock are grown on an organic farm in this region. And all teas are shaded, which results in a smaller harvest but a significantly higher quality. Shading with nets provides the tea bushes with growing conditions that are very similar to those of a wild tea bush. The tea called Kabusecha - Kabuse are the nets used for shading - grows more slowly, produces more natural flavors and active ingredients and is particularly aromatic. After plucking, the tea leaves are steamed, cooled, rolled and dried, as is customary in Japan. Keiko teas are packaged in an airtight container in a protective atmosphere to ensure that the aromas and active ingredients are optimally preserved.

Organic quality and gentle processing for optimum enjoyment

The Shimodozono organic farm, the origin of Keiko teas, was the first tea garden in Japan to be tested and successfully certified in accordance with the EC Organic Regulation. In addition, all KEIKO products are tested for undesirable pesticides and radiation levels by independent laboratories in Germany - always with the best results. This is an ideal basis for very high but also healthy enjoyment. Another quality feature is the production of the tea, which should preserve and protect all the valuable ingredients. Keiko teas are steamed using an optimized method in order to open all leaf pores. This means that the entire complex of active ingredients and the fine aroma components are available after a short infusion time. One exception is houjicha, which is gently roasted to develop its special characteristics. The teas, which are rich in vital substances, are packaged in an airtight freshness pack to protect them from oxidation by oxygen. The full enjoyment of these top teas is achieved if soft, possibly filtered water is used. You can enhance the taste by using a real Japanese kettle (tetsubin) and preparing the tea in a Japanese clay teapot (Kyusu). Please follow the recommendations for brewing time and water temperature. However, feel free to vary both to find the best combination for your taste

Keiko tea from Shimodozono, Kagoshima City

Shimodozono Co, Ltd, based in Kagoshima City, produces Keiko tea and also operates the organic farm (Bio Farm Ltd.) on the beautiful Kagoshima peninsula. Shimodozono International GmbH is the headquarters and representative in Germany. Tea from Shimodozono has been grown organically since 1992, making it the first Japanese green tea to be certified in accordance with EU organic guidelines.

Cultivation area:	Chiran, Kagoshima Prefecture
Brewing time:	30-60 seconds
Brewing time cold brew:	4-5 minutes
Cultivar:	Yabukita Asanoka Yutaka Midori
Capacity:	50 g freshness bag
Brand:	KEIKO
Tea quantity:	12 - 14 g/l 3 g/ 100 ml
Tea quality:	Premium
Water temperature:	55 - 70 °C
Ingredients tea:	100 % Japanese green tea from controlled organic cultivation

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Keiko

Keiko Tee von Shimodozono Co. Ltd., Kagoshima City

Our Japanese tea supplier is located on the Kagoshima Peninsula in the southern part of Japan. In a subtropical climate, with volcanic soils, our tea varieties are cultivated on an organic farm. All Keiko teas are shaded with nets - this ensures higher quality despite lower yields. The valuable plants grow more slowly due to the shading, but also produce more active ingredients and flavor compounds, resulting in significantly more aromatic teas. The typical processing of tea leaves in Japan involves steaming, cooling, rolling, drying, and then vacuum-sealing under a protective atmosphere.

Optimal enjoyment in organic quality

Did you know that the Shimodozono Organic Farm in Japan was the first to be certified according to EU organic regulations? Furthermore, Keiko teas in Germany are tested by independent laboratories for radiation levels and unwanted pesticides, yielding excellent results. This provides the best foundation for healthy and high-quality tea enjoyment.