The organic cultivation of fully shaded Gyokuro is an art that finds its perfection in this exclusive tea. Enjoy the velvety texture and a pristine aroma with the innocent fruity sweetness reminiscent of young sugar peas, which results from an especially high theanine content. From the prized cultivar Sae Midori our farmers have created a real treasure: the Sae Gyokuro. With a velvety texture, a pristine aroma and an innocent sweetness reminiscent of young sugar peas. A tea that invites you to dream. As a seasonal tea, Sae Gyokuro is only harvested once a year and available only while stocks last. In two stages, the tea plants are shaded for a total of 3 weeks and slightly steamed (chumushi). We recommend three infusions at 50-60°C for this tea, the fruity aromas are particularly effective in cold infusion. Fully shaded teas from organic cultivation are particularly rare, as the tea plants are also particularly prone to parasites in the strong shade and special diligence and experience are required for cultivation. However, the effort is rewarded with a very special, multifaceted density of aromas. In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it cool and dark in the refrigerator or freezer.

We're excited to announce the second international Edition of the t-Magazine,  featuring a cover story about the tea families of Kagoshima, Japan also starring our partners of Shimodozono Japan!Also:Reports on Japanese tea culture in Paris and New YorkTasting Japanese green teas at Sing Tehus, CopenhagenExplained: what makes Japanese green teas unique?PLUS:Looking for authentic masala chai in chai in London and New YorkResponsibility: What does fair tea cultivation mean?Outdoor Gong Fu Cha in Bohemian SwitzerlandA trip to visit Czech ceramic artists80 pages

Kyusu made of orange-red clay with a notched pattern of camellia blossoms and vertical stripes. Japanese kyusu side handle teapots are ideal for brewing green tea. The tea leaves can unfold freely in the pot and are held back in the pot by an integrated sieve in front of the spout during infusion. This kyusu is equipped with a fine stainless steel sieve, which is also ideal for fine-particle teas such as fukamushicha.Dimensions The filling quantity of the pot should be selected so that the tea can be completely distributed over the cup(s) provided and no water remains in the pot. The leaves remain in the pot and are then simply brewed again briefly with water for further infusions. Filling quantity: 360ml For 1-3 peopleVariations  Please note that the shape, colour and size of the tea ceramics may vary slightly! Please do not exert any unnecessary pressure on the metal strainers and do not try to remove them. The soft mouthpiece is intended as transport protection. It can be removed when using the pot. The jug is not suitable for the dishwasher.

Sae Tezumi is made from the award winning cultivar Sae Midori using only the best leaves carefully selected and picked by hand. The result is a wonderfully clear, lively tea with a fresh sweetness, a light green cup and a slight aroma of fresh pine needles in spring. The harvest by hand also entails a smaller harvest amount - so get your share now, stocks are limited! Kabusecha is a green tea for which the tea plants are shaded, thus forming a high content of chlorophyll and other active ingredients and at the same time little bitter substances. Their characteristic "shade aroma" is called "ooika". <h3>Preparation</h3> For the hot infusion of Sae Tezumi , we recommend an infusion temperature of 65°C and a brewing time of 70 seconds for the first infusion. For the second infusion, a shorter infusion time of about 30 seconds is sufficient, you can then let the last infusion steep a little longer again (70 sec) to bring out the full flavor. The Sae Tezumi is a normal steamed tea (Chumushi) and also suitable for cold infusions (Mizudashi). Infusing this tea with cold water will take a little longer than for Fukamushi tea but creates a slightly sweet, light taste and a light green colour. Simply steep the tea leaves for about 7-10 minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it in a cool and dark place in the refrigerator or freezer.

Ausgabe #5"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.Der Glaube an eine besondere Anziehungskraft zwischen Tee-Blättern und dem bedruckten Blatt kommt nicht von ungefähr - icht umsonst gibt es sowohl in der Teebranche als auch im Journalismus den Begriff des "Blattmachers".Kurzum: Bei einer Schale Tee eine gut recherchierte Geschichte zum Thema Tee zu lesen, erscheint uns als wunderbare Möglichkeit, beide Arten von Blättern gleichzeitig zu genießen.Die Titelthemen der fünften Ausgabe:- Die Teefamilien von Kagoshima - Was macht Japantees so besonders? - Kräutertees - Der Duft der Almwiesen- Verantwortung - Wie sieht fairer Teanbau aus? - Sommertrend - Outdoor Gong Fu Cha Außerdem: ein Extra zu den Teestädten Europas!80 SeitenMai 2024

Using green tea from the KEIKO organic farm in Kagoshima/Japan, Edelmond Manufaktur produces these extraordinary chocolate creations according to the "bean to bar" concept from the bean to the finished bar in the family business. In some cases, historic chocolate machines are still used and the chocolate is conched for 2 days to achieve a special creaminess.Only the best, fairly traded Grand Cru organic cocoa beans, high-quality organic raw cane sugar, organic whole milk powder and, of course, the finest KEIKO green tea go into the chocolate.These exquisite components are lovingly handcrafted into a pure and honest chocolate. Because less is often more: the chocolate is free of lecithin, gluten, foreign fats and artificial flavours. Delivery noticePlease note that it can get very warm inside the transport vehicles that are on the road in the sun. We therefore ask for your understanding that we do not accept any liability for the condition of the goods from the time they leave our warehouse at temperatures above 20°C.

The exclusive Green Kiss chewy sweets are a speciality from the Kagoshima region in the south of Japan. They contain half shaded green tea, famous for its stimulating freshness and rich aroma. The Matcha powder ground from the tea leaves has been helping monks for many centuries to achieve spiritual refreshment and well-being during the long hours of meditation. KEIKO Matcha Chews have a small special feature: The individual sweets are wrapped in a delicate starch paper. THE INNER STARCH PAPER CAN BE EATEN WITH THE CANDY: NO NEED TO UNWRAP IT! It protects against sticking to the outer paper and dissolves in the mouth after a few seconds.

Artikelnr.: 71012.4Ausgabe #4November 2023"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.Der Glaube an eine besondere Anziehungskraft zwischen Tee-Blättern und dem bedruckten Blatt kommt nicht von ungefähr - icht umsonst gibt es sowohl in der Teebranche als auch im Journalismus den Begriff des "Blattmachers".Kurzum: Bei einer Schale Tee eine gut recherchierte Geschichte zum Thema Tee zu lesen, erscheint uns als wunderbare Möglichkeit, beide Arten von Blättern gleichzeitig zu genießen.Die Titelthemen der vierten Ausgabe:- Tees aus Taiwan - zwischen Handarbeit und Hightech- Achtsamkeit - Teerituale im Winter- Tea Tasting - Schwarztees aus Assam und Afrika- Tee und Gewürze - Authentische Masala ChaisAußerdem wird auch das Thema Maulbeerblättertee beleuchtet und Teeschokoladen verkostet!76 Seiten

Small, red kyusu with smooth, glossy finish and integrated stainless steel strainer.Japanese kyusu side handle teapots are ideal for brewing green tea.The tea leaves can unfold freely in the pot and are retained by an integrated strainer in front of the spout during infusion.The filling quantity of the pot should be chosen in such a way that the tea can be completely distributed over the cup(s) provided and no water remains in the pot.The leaves remain in the pot and are then simply brewed again briefly with water for further infusions.<h3>Dimensions</h3>Filling capacity: 140 mlFor 1-2 persons . <h3>Variations</h3>Please note that the shape, color and size of the tea ceramics may vary slightly!In particular, this applies to pots, which are all at least partially handmade.CleaningFor cleaning in everyday use, simply knock out the tea set and rinse well with clean water also through the strainer. If, after prolonged use, the strainer has slowly become clogged, here are instructions for the care and cleaning of your teapot - for unadulterated tea enjoyment: Cleaning instructions for teapots.

The crispy version of the classic Matcha chocolate - with sprinkled Genmai roasted rice, which enriches the chocolate with its roasted aromas and at the same time adds a pleasant, crunchy effect to the smooth texture of the chocolate.Using green tea from the KEIKO organic farm in Kagoshima/Japan, Edelmond Manufactory produces these extraordinary chocolate creations according to the "bean to bar" concept from the bean to the finished bar in the family business. Historic chocolate machines are still used and the chocolate is conched for 2 days to achieve a special creaminess.Only the best, fairly traded Grand Cru organic cocoa beans, high-quality organic raw cane sugar, organic whole milk powder and, of course, the finest KEIKO green tea and roasted rice are used in the chocolate.These exquisite components are lovingly handcrafted into a pure and honest chocolate. Because less is often more: the chocolate is free of lecithin, gluten, foreign fats and artificial flavours.<h3>Delivery notice</h3>Please note, that it can get very warm inside the transport vehicles that are on the road in the sun. We therefore ask for your understanding that we do not accept any liability for the condition of the goods from the time they leave our warehouse at temperatures above 20°C.

Artikelnr.: 71012.3Ausgabe #3April 2023"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.Der Glaube an eine besondere Anziehungskraft zwischen Tee-Blättern und dem bedruckten Blatt kommt nicht von ungefähr - icht umsonst gibt es sowohl in der Teebranche als auch im Journalismus den Begriff des "Blattmachers".Kurzum: Bei einer Schale Tee eine gut recherchierte Geschichte zum Thema Tee zu lesen, erscheint uns als wunderbare Möglichkeit, beide Arten von Blättern gleichzeitig zu genießen.Die Titelthemen der dritten Ausgabe:- Tee aus Europa - Portugal, Georgien, Schottland- Gyokuro und Co - Der Duft des Schattens- Teewissen - Der Wunderstoff L-Theanin- Blütentees - Frühling in der TasseJapan und Grüntee stehen in dieser Ausgabe gleich mehrfaach im Fokus: Matcha, Schattentees und Keramik aus Kyoto sowie illustriertes Teewissen zum Wirkstoff L-Theanin dem Glücksstoff der Teepflanze!76 Seiten

Artikelnr.: 71012.2Ausgabe #2November 2022"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.Der Glaube an eine besondere Anziehungskraft zwischen Tee-Blättern und dem bedruckten Blatt kommt nicht von ungefähr - icht umsonst gibt es sowohl in der Teebranche als auch im Journalismus den Begriff des "Blattmachers".Kurzum: Bei einer Schale Tee eine gut recherchierte Geschichte zum Thema Tee zu lesen, erscheint uns als wunderbare Möglichkeit, beide Arten von Blättern gleichzeitig zu genießen.Die Titelthemen der zweiten Ausgabe:- Sri Lanka - Neue Wege auf der Teeinsel- Achtsamkeit - Die Kraft von Teezeremonien- Teewissen - Die wundersame Biochemie des Teeblatts- Tea Tasting -Herst und Wintertees im Vergleich76 Seiten

The perfect gift for Matcha newbies as well as aficionados! The decorative wooden box with KEIKO branding is sustainably produced in Germany. The gift set includes a 30g tin of Matcha Supreme, which caresses the tongue with a delicious well-rounded aroma and a smooth, velvety texture. The mildness with almost no bitterness make the Matcha Supreme suitable for thin preparation (Usucha) as well as the thick preparation as Koicha. It is freshly ground at the KEIKO company site in Germany. Also included in the set are a Matcha whisk (Chasen, size 80), a Chashaku-measuring spoon and a beautiful timeless dark-brown Matcha bowl. All of which decoratively and safely bedded in fine wood shavings. Please note that a german info brochure on matcha is automatically included - but you can add a free english version to your order.

The perfect gift for Matcha newbies as well as aficionados! The decorative wooden box with KEIKO branding is sustainably produced in Germany. The gift set includes a 30g tin of Matcha Premium the classic among our Kagoshima Matchas with a mild and very well-rounded taste. Slightly mild and nut-like it balances between tartness and sweetness. It has an intense fragrance and a strong green colour. Matcha Premium is particularly suitable for thin preparation (Usucha) and is freshly ground at the KEIKO company site in Germany. Also included are a Matcha whisk (Chasen, size 80), a Chashaku measuring spoon and a Matcha bowl. All of which decoratively and safely bedded in fine wood shavings. Please note that a german info brochure on Matcha is automatically included - but you can add a free english version to your order.

Can't decide which tea should be your next? Looking for the perfect gift for a tea-enthusiast (to be)? This Tasting Set gives you the opportunity to test five of the KEIKO teas of the early first plucking to explore the different flavours - find your personal favourite.The set contains 15g of each tea variety: Kabuse Diamond LeafKabuse Tenbu FukaKabuse DanKabuse SoshunKabuse Tenko<h3>Tea Tasting Notes</h3>Also included is a notebook where you can record the results and observations from your tastings. The notebook contains info and tips on preparation and 20 evaluation pages that give clues on what to look for when tea tasting and help visualise the diversity of varieties, the influence of preparation on taste and the classification of flavours (German language, CO2 neutral printed on 100% recycled paper).The notebook is in German only, but you can download an English translation for it here.<h3>Kabusecha</h3>Kabusecha or Kabuse Sencha stands for shaded Sencha. For this green tea, the tea plants are shaded with special nets before harvesting. The nets allow only about half of the light to pass through, which means that the plants produce a high content of chlorophyll and other active substances and at the same time few bitter substances. Their characteristic "shade aroma" is called "ooika".<h3>Fukamushicha</h3>The teas in this set have all been intensively steamed (fukamushi-cha, 100 - 120 seconds steaming time). The gentle steaming opens the leaf pores and the extracts pass from the tea leaf more easily and quickly into the water. This can be recognised by the deep green colour of the tea in the cup and the yield of the tea - with top qualities like these, 4 infusions are possible!<h3>Preparation</h3>We recommend an infusion temperature of 60-65°C for these teas. Let the first infusion steep for about 1 minute, for later infusions just steep briefly and pour out after a few seconds. For the last infusion, the infusion time can be extended a little more to get all the goodness out of the tea. Intensely steamed early pluckings are also particularly suitable for cold infusions (Mizudashi). Even with cold water, you get an intense and refreshing tea after just a few minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweetish aromas of Kabusecha come into their own. For a cold-brew steep the tea leaves in cold water for at least 5 Minutes.Incidentally, the early pluckings also have a particularly high theanine content, which is noticeable in the sweet taste and comes out best at a low infusion temperature!<h3>Storage</h3>In order to preserve the valuable aromas and ingredients of the tea in the best possible way, we ask you to close the bag tightly and store it in a cool, dark place in the fridge or freezer.

Ausgabe #1April 2022"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.Der Glaube an eine besondere Anziehungskraft zwischen Tee-Blättern und dem bedruckten Blatt kommt nicht von ungefähr - icht umsonst gibt es sowohl in der Teebranche als auch im Journalismus den Begriff des "Blattmachers".Kurzum: Bei einer Schale Tee eine gut recherchierte Geschichte zum Thema Tee zu lesen, erscheint uns als wunderbare Möglichkeit, beide Arten von Blättern gleichzeitig zu genießen.Die Titelthemen der ersten Ausgabe:- Die neue Teekultur - Orte, Sorten, Rituale- Wu-Yi Berge - Eine Reise durch Chinas magische Teelandschaft- Catechine - Warum Grüntees so gesund sind- Tea Tasting - Acht köstliche Senchas und Darjeelings52 Seiten

Artikelnr.: 71011Die Teewelt hat so einiges zu bieten, da kann man schon mal den Überblick verlieren. Mit den Tea Tasting Notes können Sie Ihre Eindrücke festhalten. Die Bewertungsseiten geben Anhaltspunkte, worauf dabei zu achten ist und helfen die Vielfalt der Sorten, den Einfluss der Zubereitung auf den Geschmack und die Einordnung der Aromen zu visualisieren.- Tipps & Hinweise zur Zubereitung- 20 Tee-Bewertungsseiten- CO2 neutral gedruckt auf 100% RecyclingpapierWeitere Infos zum Tea Tasting Set und dem Tea Tasting Notes Notizbuch finden Sie auch in unserem Grüntee Blog zum Thema.

Item No. 40700.1 In the production of this pot, the shape of classic Western teapots was taken up and adapted to the special requirements of green teas. The result is an elegant Banko-Yaki pot that combines Western and Eastern tea traditions.The tea leaves can unfold freely in the pot, which is quite generous at 480ml, and are retained in the pot by an integrated strainer before the spout during brewing. The leaves remain in the pot and are then simply briefly brewed again with water for further infusions. <b>Special features</b>.At Fujiso Manufactory, the holes in the clay strainer in front of the beak-like spout are poked by hand. This skill is still mastered by only a few masters in Japan - there are only 3 artists left who make such sieves in Japan. Clay screens of this type are particularly well suited for slightly larger leaf material. These include medium-strong or only lightly steamed teas such as Gyokuro, Shincha Yakushima, Hojicha, Oolong and other specialties. In the case of intensely steamed tea (fukamushi cha), the fine leaves may get stuck in the holes. The tall shape of the pot is particularly well suited to teas with a higher infusion temperature (such as benifuuki, hojicha, oolong and kocha) and promotes the development of aroma and fragrance.The handle and spout are shaped so that the pot fits comfortably in the hand and the tea can be poured without dripping. The notches on the lid ensure a smooth flow when pouring by improving air exchange.On the outside, the reddish-brown clay typical of the Banko-Yaki style is unglazed, while a light, pale green glaze has been applied to the inside. This glaze was specially developed to facilitate cleaning and to allow the aroma of the prepared teas to develop without external influences and not to settle in the porous clay. Thus, the pot can be used for alternating teas with intense aroma without it lingering on the next tea. <b>Filling capacity</b>450ml, for 1-5 personsThe filling quantity of the pot should be chosen so that the tea can be completely distributed to the ready cup(s) and no water remains in the pot between infusions.The filling quantities are measured to the rim - the actual amount in daily use is slightly smaller. <b>Deviations</b>.Please note that the shape, color and size of tea ceramics may vary slightly!This is especially true for teapots, which are all at least partially handmade. <b>Cleaning</b>To clean the teapot after everyday use, simply tap the teapot against your palm to loosen the tea and shake it out. Rinse well with clear water, also through the strainer. If the strainer has become clogged after longer use, you will find instructions here on how to care for and clean your teapot - for undiminished tea enjoyment: Cleaning instructions

Item No. 40701.1 This Banko Yaki kyusu combines the centuries-old tradition of kyusu making in Yokkaichi with modern demands on design and handling. Japanese kyusu side handle teapots are ideal for brewing green tea. The tea leaves can unfold freely in the pot and are retained by an integrated strainer in front of the spout during brewing. The leaves remain in the pot and are then simply brewed again briefly with water for further infusions. <b>Special features</b>.At Fujiso Manufactory, the holes in the clay strainer in front of the beak-like spout are poked by hand. This skill is still mastered by only a few masters in Japan - there are only 3 artists left who make such sieves in Japan. Clay screens of this type are particularly well suited for slightly larger leaf material. These include medium-strong or only lightly steamed teas such as Gyokuro, Shincha Yakushima, Hojicha, Oolong and other specialties. In the case of intensely steamed tea (fukamushi cha), the fine leaves may get stuck in the holes. The belly shape of the pot gives the tea room to unfold and the handle and spout are shaped so that the pot fits comfortably in the hand and the tea can be poured without dripping. The notches on the lid ensure a smooth flow when pouring by improving air exchange.On the outside, the reddish-brown clay typical of the Banko-Yaki style is unglazed, while a light, pale green glaze has been applied to the inside. This glaze was specially developed to facilitate cleaning and to allow the aroma of the prepared teas to develop without external influences and not to settle in the porous clay. Thus, the pot can be used for changing teas with intense aroma, without it lingering on the next tea.By the way, for the Tokyo Olympics, this Kyusu was exclusively selected as the official guest gift for the delegates!<b>Filling capacity</b>350ml, for 1-4 personsThe filling quantity of the pot should be chosen so that the tea can be completely distributed to the ready cup(s) and no water remains in the pot between infusions.The filling quantities are measured to the rim - the actual amount in daily use is slightly smaller.<b>Deviations</b>.Please note that the shape, color and size of tea ceramics may vary slightly!This is especially true for teapots, which are all at least partially handmade.<b>Cleaning</b>To clean the teapot after everyday use, simply tap the teapot against your palm to loosen the tea and shake it out. Rinse well with clear water, also through the strainer. If the strainer has become clogged after longer use, you will find instructions here on how to care for and clean your teapot - for undiminished tea enjoyment: Cleaning instructions

This Banko Yaki kyusu combines the centuries-old tradition of kyusu making in Yokkaichi with modern demands on design and handling. Japanese kyusu side handle teapots are ideal for brewing green tea. The tea leaves can unfold freely in the pot and are retained by an integrated strainer in front of the spout during brewing. The leaves remain in the pot and are then simply brewed again briefly with water for further infusions. <b>Special features</b>.At Fujiso Manufactory, the holes in the clay strainer in front of the beak-like spout are poked by hand. This skill is still mastered by only a few masters in Japan - there are only 3 artists left who make such sieves in Japan. Clay screens of this type are particularly well suited for slightly larger leaf material. These include medium-strong or only lightly steamed teas such as Gyokuro, Shincha Yakushima, Hojicha, Oolong and other specialties. In the case of intensely steamed tea (fukamushi cha), the fine leaves may get stuck in the holes. The belly shape of the pot gives the tea room to unfold and the handle and spout are shaped so that the pot fits comfortably in the hand and the tea can be poured without dripping. The notches on the lid ensure a smooth flow when pouring by improving air exchange.On the outside, the reddish-brown clay typical of the Banko-Yaki style is unglazed, while a light, pale green glaze has been applied to the inside. This glaze was specially developed to facilitate cleaning and to allow the aroma of the prepared teas to develop without external influences and not to settle in the porous clay. Thus, the pot can be used for changing teas with intense aroma, without it lingering on the next tea.By the way, for the Tokyo Olympics, this Kyusu was exclusively selected as the official guest gift for the delegates!<b>Filling capacity</b>450ml, for 1-5 personsThe filling quantity of the pot should be chosen so that the tea can be completely distributed to the ready cup(s) and no water remains in the pot between infusions.The filling quantities are measured to the rim - the actual amount in daily use is slightly smaller.<b>Deviations</b>.Please note that the shape, color and size of tea ceramics may vary slightly!This is especially true for teapots, which are all at least partially handmade. <b>Cleaning</b>To clean the teapot after everyday use, simply tap the teapot against your palm to loosen the tea and shake it out. Rinse well with clear water, also through the strainer. If the strainer has become clogged after longer use, you will find instructions here on how to care for and clean your teapot - for undiminished tea enjoyment: Cleaning instructions

Item No. 40702.1 Hitoshizuku translates as "one drop" and refers to the drop-like shape of the pot. Simple and elegant, Japanese aesthetics in the tradition of Bako-Yaki ceramics and modern design find a harmonious balance here.In the open pot, the tea can unfold freely and is retained by the strainer in front of the beak-shaped spout when brewed in the pot. The leaves remain in the pot and are then simply brewed again briefly with water for further infusions.In the open teapot, this process can be followed particularly beautifully - it is also ideally suited for cold infusions. <b>Special features</b>.In the Fujiso Manufactory, the holes in the clay strainer are pierced by hand before pouring. This skill is still mastered by only a few masters in Japan - there are only 3 artists left who make such sieves in Japan. Clay sieves of this type are particularly well suited for slightly larger leaf material. These include medium-strong or only lightly steamed teas such as Gyokuro, Shincha Yakushima, Hojicha, Oolong and other specialties. In the case of intensely steamed tea (fukamushi cha), the fine leaf material may get stuck in the holes. On the outside, the reddish-brown clay typical of the Banko-Yaki style is unglazed, while a light, pale green glaze has been applied to the inside. This glaze has been specially developed to facilitate cleaning and to allow the aroma of the prepared teas to develop without external influences and to prevent it from settling in the porous clay. Thus, the pot can be used for alternating teas with intense aroma without it lingering on the next tea. The lack of a handle makes the pot easy to store in the kitchen cupboard or luggage to save space, and it is also well-suited for left-handed people. By the way, the Hitoshizuku teapots were selected as official Olympic souvenirs and are offered at all venues. <b>Filling capacity</b>220 ml, for 1-2 personsThe filling quantity of the pot should be chosen so that the tea can be completely distributed to the ready cup(s) and no water remains in the pot between infusions.The filling quantities are measured to the rim - the actual amount in daily use is slightly smaller.<b>Deviations</b>.Please note that the shape, color and size of tea ceramics may vary slightly!This is especially true for teapots, which are all at least partially handmade.<b>Cleaning</b>To clean the teapot after everyday use, simply tap the teapot against your palm to loosen the tea and shake it out. Rinse well with clear water, also through the strainer. If the strainer has become clogged after longer use, you will find instructions here on how to care for and clean your teapot - for undiminished tea enjoyment: Cleaning instructions

Banko-Yaki tea bowl in the reddish-brown color typical of this style of ceramics. On the outside the bowl is unglazed, on the inside a light pale green glaze has been applied, which shows off the tea beautifully.Made at Fujiso Manufactory, which is now in its 4th generation of dedication to the bako-yaki tradition. The bowl pairs beautifully with the maker's Banko-Yaki pots, but its simple aesthetic can also be combined well with other pieces.<b>Filling capacity</b>.Maximum filling quantity 70ml. The filling quantities are measured to the rim - the actual amount in daily use is slightly smaller.<b>Deviations</b>.Please note that the shape, color and size of the tea ceramics may vary slightly!

Item No. 60000.1 The info brochure offers an overview of the KEIKO Green Tea products as well as background information on cultivation, processing and preparation of the tea. Language: German

The bright green of Kabusecha penumbra teas has always been the trademark of KEIKO. The poster provides an overview of KEIKO teas in all their shades of green, with brief descriptions.Item no.: 60030.1 small (32,5 x 48 cm): Printed on high quality, strong paper from environmentally friendly production.NEW! Item no.: 60030.2 medium (A2, 42 x 59,4 cm) & Item no.: 60030.3 large (A1, 59,4 x 84 cm): printed on matte poster paper with PEFC eco-standard for socially responsible, economically viable and sustainable forest management