Keiko - shaded organic tea from Kagoshima and Yakushima
Yakushima, Kagoshima Prefecture, is a UNESCO World Heritage Site. Over 40% of the island is designated as a national park. The climate on the lush green island is subtropically warm and very humid, near the sea is never less than 10 ° C. However, in the almost 2000 meter high mountains there is even snow. The maximum temperatures on the island are about 30° C. Yakushima is famous for its ancient cedar trees. Between the mountains there are numerous small tea gardens, in which mostly families grow exclusive tea in elaborate manual labor.
Kagoshima is located in the south of Japan. The climate is subtropical, the soils volcanic. All the Japanese Keiko teas we carry are grown in this region on an organic farm. And all the teas are shaded, resulting in a smaller harvest but much higher quality. The shading with nets provides the tea bushes with growing conditions very close to those of a wild tea bush. The tea called kabusecha - kabuse are the nets used for shading - grows more slowly, forms 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. The airtight packaging of keiko teas is done under a protective atmosphere, so that the flavors and active ingredients are optimally preserved.
Organic quality and gentle processing for optimal enjoyment
The Shimodozono Biofarm, origin of Keiko teas, was the first tea garden in Japan to be audited and successfully certified under the EC Eco Regulation. In addition, all KEIKO products are tested by independent laboratories in Germany for undesirable pesticides and for radiation levels - 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 valuable ingredients. Keiko teas are steamed by an optimized method to open all leaf pores. The entire complex of active ingredients as well as the fine aroma components are thus already available after a short brewing time. An exception is Houjicha, which is gently roasted to develop its special characteristics. In order to optimally protect the teas, which are rich in vital substances, from oyidation by oxygen, they are packed in airtight fresh packaging. The full enjoyment of these top teas is obtained when ideally soft, possibly filtered water is used. You can enhance the taste by using a real Japanese water kettle (tetsubin) and brewing the tea in a Japanese clay teapot (
Kyusu). Please follow the recommendation for infusion time and water temperature. However, feel free to vary both to find out the best combination for your taste.
Keiko Tea by 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 under the EU organic standards.
brand
KEIKO
Quality
Premium
Contents
40 g, fresh bag
organic certificate
DE-BW-039-05768-B-2016-V1
Area of cultivation
Yakushima, island in the south of Japan
Quantities/l
approx. 3-4 g/l00 ml , 1-2 tsp
Brewing time
Hot: 1 - 2 min, cold: min 4 minutes
Water temperature
85 - 90°
Note
Please store in a cool place. Protect from sunlight, moisture and oxygen.
