{"title":"Premium green tea","description":"\u003cp\u003eHey, great that you've found your way to Friends of Tea! You love green tea? Then you've come to exactly the right place! Because we at Friends of Tea are truly crazy about green gold, and we'd like to tell you more about the history, cultivation and processing of high-quality green teas!\u003c\/p\u003e\n\u003cp\u003eGreen tea generally refers to anything that comes from the tea plant Camellia Sinensis and has not gone through an oxidation process during production. Japan is particularly famous for its green tea – almost nothing but green tea is produced there.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin of green tea\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLike pretty much every type of tea, green tea originally comes from vast China. Green tea has a long history there and makes up a large part of Chinese tea production. For a very long time, the Chinese also believed that tea leaves absolutely had to be green to make a good tea, and the emergence of other types such as black tea was more of an accident.\u003c\/p\u003e\n\u003cp\u003eFrom the Middle Kingdom, green tea quickly found its way to neighboring Japan, where green tea has been enjoyed since around the 8th century AD. The original way of enjoying tea in Japan was as matcha, i.e. as green tea powder. At first, the fine powder was reserved for the rich and powerful or was drunk at religious ceremonies. \u003c\/p\u003e\n\u003cspan style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\" data-mce-style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e \u003c\/span\u003e\n\u003cp\u003eDuring the Momoyama period, which lasted in Japan from 1573-1615, exchange with the Chinese brought the Japanese a completely new tea experience: loose-leaf tea. From then on, tea made from whole leaves was also drunk in Japan, which led to the creation of teas such as sencha and gyokuro. Today, Japan is known all over the world for its excellent green teas!\u003c\/p\u003e\n\u003cspan style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\" data-mce-style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e \u003c\/span\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing of green tea\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cspan style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\" data-mce-style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e \u003c\/span\u003e\n\u003cp\u003eTo make green tea, oxidation of the freshly picked tea leaves has to be prevented. This can be achieved in two different ways: by steaming or by briefly heating in a wok. Steaming the tea is very common in Japan in particular, and it gives the tea a rather fresh and grassy taste. Heating in a wok is common in China in particular and gives green tea nutty, lightly roasted aromas.\u003c\/p\u003e\n\u003cp\u003eWith Japanese green tea, the distinctive needle shape of the leaves stands out in particular. The leaves have this shape because the tea used to be rolled by hand during processing with a \"back and forth\" motion, which created long tea needles. The Japanese apparently liked the evenly shaped, long needle leaf, so special machines still imitate this rolling motion today. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\" data-mce-style=\"display: inline !important; float: none; background-color: transparent; color: #000000; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 22.5px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/files\/shutterstock_404498623_8430d029-7bd4-499c-a01e-3f53a92686f0_480x480.jpg?v=1552651329\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage of green tea\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreen tea is especially valued for its fresh and lively character, which is why it should also be drunk as fresh as possible. In Japan, a tea is considered no longer fresh after 3 months, although we think that's a bit exaggerated. It's important to store the tea dry and above all protected from air so that the leaves don't oxidize further. It's also best to keep Japanese green teas in the fridge – that way the tea stays fresh for up to a year and keeps its full aroma!\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePreparation of green tea\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePolar bears and green tea have one thing in common: they don't like it too hot. If you brew your green tea with water that's too hot, you draw too many bitter compounds out of the leaves and your drink might taste a bit unpleasant. To get the very best out of your hot drink, we recommend a water temperature of 70-80 degrees for sencha and kukicha, and for particularly fine varieties such as gyokuro only 60 degrees. \u003c\/p\u003e\n\u003cp\u003eYou can prepare this Far Eastern drink either in a classic teapot the \"Western way\" or in the traditional Japanese one-handed teapot. With the Western method, we recommend steeping \u003cstrong style=\"line-height: 21px; margin: 0px;\" data-mce-style=\"line-height: 21px; margin: 0px;\"\u003e6 g of tea leaves in 500 ml of water for 2 minutes\u003c\/strong\u003e; a second infusion is possible. With the traditional method, you should steep\u003cstrong style=\"line-height: 21px; margin: 0px;\" data-mce-style=\"line-height: 21px; margin: 0px;\"\u003e 3 g of tea leaves per 100 ml of water for 1.5 minutes\u003c\/strong\u003e. Up to four infusions are possible, and you should extend the steeping time by 30 seconds with each infusion. Enjoy!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"gruener-tee-japan-kukicha","title":"Japan Kukicha","description":"\u003cp\u003eOur Japan Kukicha is a rather unusual tea that once again shows the ingenuity of the Japanese: a certain proportion of high-quality, fresh leaf stems is deliberately blended into the Kukicha. Kukicha (茎茶) literally translates as something like “stem tea”. The leaf stems give the tea a softer, gentler taste, less caffeine, and they also make it more affordable.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eOnce infused, the Japan Kukicha smells of freshly cut grass. The delicate leaf stems give this Japanese green tea a subtly sweet note and make the taste light and well-rounded. Umami fans will also get their money’s worth with this tea.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eThe Japan Kukicha comes from a tea garden in the south of Japan. The garden lies in the beautiful landscape of Kagoshima on the Japanese volcanic island of Kyushu. This tea was picked in spring – it is a First Flush green tea. Besides this Kukicha, it also produces our Sencha and Matcha.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCultivar:\u003c\/strong\u003e special blend of different cultivars\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteaming:\u003c\/strong\u003e Asamushi (あさむし), 20–30 seconds\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eShading:\u003c\/strong\u003e 10 days\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e spring, First Flush\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCaffeine:\u003c\/strong\u003e low\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003eJapan Kukicha doesn’t like water that is too hot, but thanks to the leaf stems it is less delicate than other green teas. We recommend infusing 6 g of tea with 500 ml of water at 75 °C and letting it steep for 2 minutes. Enjoy your tea!\u003c\/p\u003e\n\u003ch2\u003eTasting video\u003c\/h2\u003e\n\u003cdiv class=\"fot-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube-nocookie.com\/embed\/VBvCwd26Olo\" title=\"Japan Kukicha – Tasting-Video\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003eIn the tasting video (in German), you can find out more about this tea from the Land of the Rising Sun.\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eYou can read more about the tea garden in the blog article \u003ca href=\"\/en\/blogs\/teewissen\/unser-japan-teegarten-in-kagoshima\"\u003eOur Japanese Tea Garden in Kagoshima\u003c\/a\u003e (in German). Our \u003ca href=\"\/en\/products\/asamushi-sencha\"\u003eAsamushi Premium Sencha\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/bancha\"\u003eJapan Bancha\u003c\/a\u003e also come from the same region.\u003c\/p\u003e","brand":"Takezawa Tea Farm","offers":[{"title":"100 Grams","offer_id":35205999495,"sku":"13","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"200 grams","offer_id":35205999559,"sku":"14","price":26.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/Komposition_33f7b88a-6a41-4e78-8669-f5a32fde02af.jpg?v=1533104477"},{"product_id":"hon-gyokuro-kusanagi","title":"Hon Gyokuro Kusanagi","description":"\u003cp\u003eHon Gyokuro Kusanagi is an impressive Japanese green tea. Gyokuro (玉露) roughly translates as “noble dewdrop”. What makes our Gyokuro special: before the harvest, it was shaded with rice straw mats for almost 21 days. This fills the tea leaves with plenty of chlorophyll and the amino acid L-theanine, which gives them an intense color and a bold flavor – and they lose almost all of their bitterness. Unlike sencha, gyokuro is mostly enjoyed on special occasions in Japan.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eHon Gyokuro Kusanagi tastes wonderfully fresh and has the full umami that is typical of high-quality Japanese gyokuro. As it cools down a little, notes of passion fruit and mango slowly emerge.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eOur gyokuro comes from a farm in Japan with a long tradition. The tea garden is located in the Uji region of central Japan and produces tea of top quality. Uji is known for producing some of the finest teas in all of Japan. The tea garden lies in the middle of a coniferous forest, and the trees protect it from outside environmental influences. Because the farm avoids monocultures, the plants are less susceptible to insects. This tea was picked in mid-April.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Uji, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShading:\u003c\/strong\u003e almost 21 days with rice straw mats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e mid-April\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e high\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003eGyokuro is a very high-quality tea and deserves to be prepared with care. We recommend steeping 6 g of gyokuro in 500 ml of water at 60 °C for 2 minutes. Several infusions are definitely possible.\u003c\/p\u003e\n\u003cp\u003eFor the ideal gyokuro experience, you can also prepare the tea in a \u003ca href=\"\/en\/products\/kinto-kyusu-teekanne\"\u003ekyusu\u003c\/a\u003e, an original Japanese side-handle teapot. This gives you more control over the brewing and brings out the full flavor of the leaves. Use 4 g of tea leaves with 100 ml of water at 50 °C. The steeping times for each infusion:\u003c\/p\u003e\n\u003cul class=\"fot-list\"\u003e\n\u003cli\u003e1st infusion: 90 seconds\u003c\/li\u003e\n\u003cli\u003e2nd infusion: 30 seconds\u003c\/li\u003e\n\u003cli\u003e3rd infusion: 60 seconds\u003c\/li\u003e\n\u003cli\u003eeach further infusion: 20 seconds longer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eTasting video\u003c\/h2\u003e\n\u003cdiv class=\"fot-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube-nocookie.com\/embed\/jHWJ6V4cgdc\" title=\"Hon Gyokuro Kusanagi – Tasting video\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003eLearn more about our first-class gyokuro in the tasting video (in German).\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eYou can read all about this type of tea in our blog article \u003ca href=\"\/en\/blogs\/teewissen\/was-ist-gyokuro-tee\"\u003eWhat is gyokuro tea?\u003c\/a\u003e (in German) and in the \u003ca href=\"\/en\/blogs\/teesorten\/hon-gyokruo-kusanagi-anbau-tasting\"\u003ecultivation and tasting report on Hon Gyokuro Kusanagi\u003c\/a\u003e (in German). Our \u003ca href=\"\/en\/products\/kabuse-sencha-superior\"\u003eKabuse Sencha Superior\u003c\/a\u003e is also shaded before the harvest.\u003c\/p\u003e","brand":"Takezawa Tea Farm","offers":[{"title":"50 grams","offer_id":35206030407,"sku":"11","price":19.9,"currency_code":"EUR","in_stock":true},{"title":"100 Grams","offer_id":35206030471,"sku":"12","price":36.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/Komposition_084a04fe-87bf-44b2-9df0-6d9dd26d93c5.jpg?v=1519978184"},{"product_id":"kabuse-sencha-superior","title":"Kabuse Sencha Superior","description":"\u003cp\u003eWe discovered our Kabuse Sencha Superior on our last trip to Japan. What makes this tea special: a few days before the harvest, the tea plants are shaded with so-called “kabuse” – similar to our \u003ca href=\"\/en\/products\/hon-gyokuro-kusanagi\"\u003eHon Gyokuro Kusanagi\u003c\/a\u003e. This causes the plants to form more chlorophyll and break down their bitter compounds. The plant also builds up a mix of different amino acids that give the tea its typical umami flavor.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eThis tea is clearly for everyone who can’t get enough of freshness. Shading the tea plants results in a full, savory umami. After steeping, the wet tea leaves give off a seductive aroma reminiscent of a fresh sea breeze and cut grass.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eKabuse Sencha Superior comes from a tea garden in the Kagoshima region on the Japanese island of Kyushu. Besides this sencha, our matcha is also made there.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e special blend of different cultivars\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteaming:\u003c\/strong\u003e asamushi (あさむし), 20–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShading:\u003c\/strong\u003e 10 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003ePeople could argue about the right way to prepare a sencha. We think it tastes best when you steep 6 g of tea leaves in 500 ml of water at 70 °C for 2 minutes.\u003c\/p\u003e\n\u003cp\u003eA sencha of this quality can also easily be prepared in a \u003ca href=\"\/en\/products\/kinto-kyusu-teekanne\"\u003ekyusu\u003c\/a\u003e, an original Japanese side-handle teapot. Steep 4 g of tea leaves in 100 ml of water at 60 °C for 2 minutes. Multiple infusions are explicitly encouraged.\u003c\/p\u003e\n\u003ch2\u003eTasting video\u003c\/h2\u003e\n\u003cdiv class=\"fot-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube-nocookie.com\/embed\/fCS_JHQ_CzY\" title=\"Kabuse Sencha Superior – Tasting video\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003eLearn more about this sencha in the tasting video (in German).\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eRead more about the history of sencha in our blog article \u003ca href=\"\/en\/blogs\/teesorten\/sencha-tee-die-geschichte-des-japanischen-gruntee\"\u003eSencha tea: the history of Japanese green tea\u003c\/a\u003e (in German). If you prefer something warmer and more complex, try our \u003ca href=\"\/en\/products\/asamushi-sencha\"\u003eAsamushi Premium Sencha\u003c\/a\u003e.\u003c\/p\u003e","brand":"Takezawa Tea Farm","offers":[{"title":"100 Grams","offer_id":4567350968354,"sku":"21","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"200 Grams","offer_id":5570171961378,"sku":"22","price":26.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/senchakomposition.jpg?v=1512040266"},{"product_id":"bancha","title":"Japan Bancha","description":"\u003cp\u003eBancha (番茶) roughly means \"ordinary tea\" in Japanese. Despite the name, we think this tea deserves a permanent place in the heart of every green tea lover. Japan Bancha consists mainly of leaves from the second spring harvest or the summer harvest. The larger, somewhat coarser tea leaves are especially soft and mild. Since they're picked later, the tea has little caffeine – ideal for the late afternoon or whenever you want less caffeine.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eJapan Bancha wins you over with its particularly mild and soft, almost unexcited flavor. The aroma is wonderfully fresh and fine without being intrusive. Compared to our Gyokuro or Sencha, Bancha has little umami, but also hardly any bitterness and a tart, fresh aroma. Simply an honest, straightforward green tea without any frills.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eJapan Bancha comes from a tea garden in the Kagoshima region on the Japanese island of Kyushu.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e special blend of different cultivars\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteaming:\u003c\/strong\u003e Asamushi (あさむし), 20–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShading:\u003c\/strong\u003e none\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e second spring harvest or summer harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e low\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003eJapan Bancha is especially mild and, for a green tea, not very sensitive to high water temperatures. We like it best when you let 6 g of tea leaves steep in 500 ml of water at 80 °C for 2 minutes.\u003c\/p\u003e\n\u003cp\u003eYou can also prepare Bancha really well in a kyusu, an original Japanese side-handle teapot. To do so, let 4 g of tea leaves steep in 100 ml of water at 60 °C for 2 minutes. Why not try our \u003ca href=\"\/en\/products\/kinto-kyusu-teekanne\"\u003eKINTO Kyusu Teapot\u003c\/a\u003e for this?\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eYou can read more about this type of tea in our blog article \u003ca href=\"\/en\/blogs\/teesorten\/was-ist-bancha-tee\"\u003eWhat is Bancha Tea?\u003c\/a\u003e (in German). Our roasted \u003ca href=\"\/en\/products\/hojicha\"\u003eJapan Hojicha\u003c\/a\u003e is also mild and low in caffeine – or try the soft \u003ca href=\"\/en\/products\/gruener-tee-japan-kukicha\"\u003eJapan Kukicha\u003c\/a\u003e.\u003c\/p\u003e","brand":"Friends of Tea","offers":[{"title":"100 GRAMM","offer_id":32957266690082,"sku":"47","price":8.9,"currency_code":"EUR","in_stock":true},{"title":"200 GRAMM","offer_id":32957266722850,"sku":"48","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/bancha_split.jpg?v=1604741937"},{"product_id":"japan-genmaicha","title":"Japan Genmaicha","description":"\u003cp\u003eGenmaicha (玄米茶) is a Japanese green tea mixed with roasted brown rice, which gives it a wonderfully warm, nutty and full-bodied aroma. In old Japan, tea was a precious commodity reserved for the rich and powerful. To make it more affordable, ordinary people mixed their tea with roasted rice – this made it cheaper and gave it a very special taste. Today, tea is affordable for nearly everyone, but genmaicha has kept its place as a specialty in the hearts of tea drinkers.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eThe taste of Japan Genmaicha is distinctive and exciting. The juicy sencha forms a fresh, bright tea base. The roasted rice gives the tea a nutty, toasty aroma and a slightly sweet taste that faintly recalls puffed rice. This tea isn't for everyone – but if you're looking for a special green tea specialty, you've come to the right place.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eJapan Genmaicha comes from a tea garden in the Kagoshima region on the Japanese island of Kyushu. Besides this genmaicha, our sencha and matcha are also made there.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCultivar:\u003c\/strong\u003e special blend of different cultivars\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSteaming:\u003c\/strong\u003e Asamushi (あさむし), 20–30 seconds\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eShading:\u003c\/strong\u003e 10 days\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCaffeine:\u003c\/strong\u003e low\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003eFor Japan Genmaicha, it's best to steep 6 g of tea in 500 ml of water at 70 °C for 2 minutes.\u003c\/p\u003e\n\u003cp\u003eYou can also easily prepare genmaicha in a \u003ca href=\"\/en\/products\/kinto-kyusu-teekanne\"\u003ekyusu\u003c\/a\u003e, an original Japanese side-handle teapot. For this, steep 4 g of tea in 100 ml of water at 60 °C for 2 minutes. Multiple infusions are explicitly encouraged.\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eHow Japanese green tea is made is explained in our blog article \u003ca href=\"\/en\/blogs\/teewissen\/gruener-tee-herstellung-japan-gruentee\"\u003eGreen tea: production in Japan\u003c\/a\u003e (in German). Love roasty aromas? Then also try our \u003ca href=\"\/en\/products\/hojicha\"\u003eJapan Hojicha\u003c\/a\u003e or the mild \u003ca href=\"\/en\/products\/bancha\"\u003eJapan Bancha\u003c\/a\u003e.\u003c\/p\u003e","brand":"Friends of Tea","offers":[{"title":"100 GRAMM","offer_id":32957267181602,"sku":"49","price":12.9,"currency_code":"EUR","in_stock":true},{"title":"200 GRAMM","offer_id":32957267214370,"sku":"50","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/genmaicha_split.jpg?v=1604741200"},{"product_id":"hojicha","title":"Japan Hojicha","description":"\u003cp\u003eHojicha (焙じ茶) roughly means “roasted tea” in Japanese – and that is exactly what it is: a roasted green tea. Essentially, Hojicha is a true green tea that undergoes a fine roasting after production. This gives it a fantastic nutty aroma, makes it lighter in taste than other green teas and removes a large part of its caffeine. That makes Hojicha a great choice for the late afternoon or whenever you want less caffeine.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eThe Japan Hojicha tastes mildly nutty, reminiscent of walnuts, hazelnuts and, faintly, dark chocolate and cocoa. The infusion has an amber-colored cup and wins you over with its mild, light taste. Thanks to the roasting, the tea has hardly any bitterness and tastes wonderfully smooth.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eThe Japan Hojicha comes from a tea garden in the Kagoshima region on the Japanese island of Kyushu. Our Sencha and Matcha also come from the same tea garden.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e special blend of different cultivars\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteaming:\u003c\/strong\u003e Asamushi (あさむし), 20–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShading:\u003c\/strong\u003e none\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e low\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003eThe Japan Hojicha is less sensitive to high water temperatures than other green teas. We like it best when you pour 500 ml of water at 80 °C over 6 g of tea leaves and let it steep for 2 minutes.\u003c\/p\u003e\n\u003cp\u003eHojicha is also great to prepare in a kyusu, an original Japanese side-handle teapot. Let 4 g of tea leaves steep in 100 ml of water at 60 °C for 2 minutes. Why not try our \u003ca href=\"\/en\/products\/kinto-kyusu-teekanne\"\u003eKINTO Kyusu Teapot\u003c\/a\u003e for this?\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eHow Hojicha and Matcha differ is explained in our blog article \u003ca href=\"\/en\/blogs\/teewissen\/wo-liegt-der-unterschied-zwischen-hojicha-und-matcha\"\u003eWhat is the difference between Hojicha and Matcha?\u003c\/a\u003e (in German) – as well as how to turn it into a \u003ca href=\"\/en\/blogs\/tee-zubereitung\/hojicha-latte\"\u003eHojicha Latte\u003c\/a\u003e (in German). Also with a roasted aroma: our \u003ca href=\"\/en\/products\/japan-genmaicha\"\u003eJapan Genmaicha\u003c\/a\u003e.\u003c\/p\u003e","brand":"Friends of Tea","offers":[{"title":"80 GRAMM","offer_id":32957267804194,"sku":"45","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"160 GRAMM","offer_id":32957267836962,"sku":"46","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/hohicha_split.jpg?v=1604742481"},{"product_id":"asamushi-sencha","title":"Asamushi Premium Sencha","description":"\u003cp\u003eThe Asamushi Premium Sencha is another high-quality addition to our green tea range. Unlike “classic” \u003ca href=\"\/en\/products\/kabuse-sencha-superior\"\u003esenchas\u003c\/a\u003e from Japan, it impresses less with a fresh, grassy taste and more with complex notes that are unusually warm for a sencha. For this tea, only the youngest and most tender leaves of the first spring harvest were picked – similar to a fine Gyokuro. After production, the tea is given a fine, light roasting called Hiire (火入れ). It is only gentle and does not change the appearance of the leaves, but it intensifies and rounds off the aroma.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eMuch like a precious \u003ca href=\"\/en\/products\/hon-gyokuro-kusanagi\"\u003eHon Gyokuro Kusanagi\u003c\/a\u003e, the Asamushi Premium Sencha impresses with a complex, deep taste experience. In the first infusions, you’ll find notes of roasted almonds and dark chocolate. With each infusion, the aroma shifts more toward freshness and becomes slightly grassy. The cup glows in an intense, slightly cloudy golden green. A feast for all the senses!\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eThe Asamushi Premium Sencha comes from a tea garden in the Kagoshima region on the Japanese island of Kyushu. Besides this sencha, our Matcha is also made there.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e special blend of different cultivars\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteaming:\u003c\/strong\u003e Asamushi (あさむし), 20–30 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShading:\u003c\/strong\u003e 10 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e first spring harvest, only the youngest leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasting:\u003c\/strong\u003e light Hiire roasting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003ePeople could argue about the right way to prepare a sencha. We think it tastes best when you pour 500 ml of water at 70 °C over 6 g of tea leaves and let it steep for 2 minutes.\u003c\/p\u003e\n\u003cp\u003eA sencha of this quality can also easily be prepared in a \u003ca href=\"\/en\/products\/kinto-kyusu-teekanne\"\u003ekyusu\u003c\/a\u003e, an original Japanese side-handle teapot. Let 4 g of tea leaves steep in 100 ml of water at 60 °C for 2 minutes. Multiple infusions are explicitly encouraged.\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eRead more about this tea in the blog article \u003ca href=\"\/en\/blogs\/teesorten\/der-neue-asamushi-premium-sencha-aus-kagoshima\"\u003eThe new Asamushi Premium Sencha from Kagoshima\u003c\/a\u003e (in German), and more about the history of sencha in \u003ca href=\"\/en\/blogs\/teesorten\/sencha-tee-die-geschichte-des-japanischen-gruntee\"\u003eSencha tea: the history of Japanese green tea\u003c\/a\u003e (in German). Fresher and grassier: our \u003ca href=\"\/en\/products\/kabuse-sencha-superior\"\u003eKabuse Sencha Superior\u003c\/a\u003e.\u003c\/p\u003e","brand":"Friends of Tea","offers":[{"title":"50 Gramm","offer_id":39401434972194,"sku":"53","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"100 Gramm","offer_id":39401435004962,"sku":"54","price":27.9,"currency_code":"EUR","in_stock":true},{"title":"200 Gramm","offer_id":39401435037730,"sku":"55","price":45.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/SenchaDuopng.png?v=1626001110"},{"product_id":"sencha-matcha","title":"Sencha Matcha","description":"\u003cp\u003eThe Sencha Matcha brings two worlds together: here, high-quality sencha meets precious matcha green tea powder. Normally, matcha isn’t infused like loose-leaf tea but stirred and whisked until frothy with a special bamboo whisk. In this tea, the fine needle-shaped leaves are coated with a thin layer of matcha powder, which dissolves when you pour water over it. The result is an incredibly intense and full-bodied green tea.\u003c\/p\u003e\n\u003ch2\u003eTaste\u003c\/h2\u003e\n\u003cp\u003eThe sencha is sweet and fresh and fantastically delicious on its own. The fine matcha powder is the crowning touch, rounding off the taste experience with intense umami and a vivid green cup color.\u003c\/p\u003e\n\u003ch2\u003eOrigin\u003c\/h2\u003e\n\u003cp\u003eThe Sencha Matcha comes from one of Japan’s leading tea gardens. The tea farm is located in the Kagoshima region and produces tea of top quality. As our \u003ca href=\"\/en\/products\/matcha-superior\"\u003eMatcha Superior\u003c\/a\u003e proves with flying colors, the teas from this region are among the best the Japanese tea world has to offer.\u003c\/p\u003e\n\u003cul class=\"fot-facts\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kagoshima, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e high\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreparation\u003c\/h2\u003e\n\u003cp\u003eFor the Sencha Matcha, we recommend a rather low water temperature. Ideally, pour 500 ml of water at 60 °C over 6 g of tea and let it steep for 2 minutes. Enjoy your tea!\u003c\/p\u003e\n\u003ch2\u003eDiscover more\u003c\/h2\u003e\n\u003cp\u003eWhat makes sencha so special is explained in our blog article \u003ca href=\"\/en\/blogs\/teewissen\/was-ist-das-besondere-an-sencha-tee\"\u003eWhat makes sencha tea so special?\u003c\/a\u003e (in German). If you want to enjoy matcha on its own, try our \u003ca href=\"\/en\/products\/kagoshima-matcha\"\u003eKagoshima Matcha\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/matcha-superior\"\u003eMatcha Superior\u003c\/a\u003e.\u003c\/p\u003e","brand":"Friends of Tea","offers":[{"title":"100 GRAMM","offer_id":43706247250186,"sku":"81","price":14.9,"currency_code":"EUR","in_stock":true},{"title":"200 GRAMM","offer_id":43706247282954,"sku":"82","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/products\/Matcha-comp.jpg?v=1662055639"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1262\/7105\/collections\/friends-of-tea-online-shop-gruenen-tee-kaufen.jpg?v=1626208577","url":"https:\/\/fraendsoftea.com\/en\/collections\/hochwertiger-gruner-tee.oembed","provider":"Friends of Tea","version":"1.0","type":"link"}