"Kukicha Hatsukoi, Organic, Premium"
Kukicha Hatsukoi, from organically controlled cultivation
It comes from the southern island of Japan Kyushu, more precisely from the area of Kirishima in Kagoshima Prefecture. Kirishima is also the name of a mountain in the prefecture, a volcanic mountain. Volcanic soil, together with the sub-subtropical climate, the many hours of sunshine, but also the fog, make up the special conditions that can produce such beautiful teas as this Kukicha The tea fields are located - very idyllic - in the mountains of Kirishima, about 600 meters above sea level. Here, in a small organic tea garden, grow the cultivars of our Sencha: Yabukita, Asatsuyu, Okumidori and Okuyutaka. Yabukita is a very popular cultivar in Japan, although it is quite delicate and organic farmers have to take great care of it. But it yields a lot of umami, which makes it worth almost any effort. The yields of the cultivar Okumidori are mostly preferred only for Tencha, the green tea for Matcha, and Gyokuro. Asatsuyu is a fairly old cultivar that already naturally provides the Gyokuro flavor. In contrast, Okuyutaka is a typical Sencha cultivar. This high-quality selection of cultivars, the restriction to the young plant parts of the first harvest and the careful processing make the Hatsukoi a real premium tea for every day, nice evenings and a very good companion to good food.
How does the organic Kukicha Hatsukoi taste
The taste of Hatsukoi is light, refreshing with balanced sweetness. It can easily compete with good senchas. Definitely you can taste the high quality. The fresh, slightly grassy flavors are exactly what a connoisseur would expect from a fine Kukicha. To fully enjoy these premium teas, you should ideally use soft, possibly filtered water. You can achieve an increase in flavor if you boil the water in a genuine Japanese cast iron kettle - for the sake of your health, pay attention to the quality - and prepare the tea in a Japanese teapot made of clay or cast iron (Kyusu)
Kukicha Hatsukoi and your health
Many choose kukicha for its low caffeine content. This reasonable choice is crowned by its good taste. But Kukicha offers in return, even for a green tea, a great wealth of minerals and of rare trace elements. Especially for trace elements, green tea is an excellent provider, while black tea scores poorly here in comparison due to fermentation. Positive effects on metabolism, immune system, hormone balance confirm many studies. Your acid-base balance also benefits, as acids are neutralized.
Organic certificate: JP-BIO-005 Japanese Agriculture
Store: DE-BW-039-05768-BC
Note
Tested for radioactivity on export and import. Green tea from Japan please store in a cool, dark and dry place. So it retains its unique flavor. Suitable for multiple infusions. Also very tasty as a cold drink.
