Theanine

L-theanine is an amino acid that is said to have many positive effects, for example on the heart, circulation and nervous system as well as against high blood pressure.

Theanine reaches the central nervous system via the bloodstream, where it is also said to stimulate the production of dopamine. Dopamine provides the body with a thirst for action and a good mood.

Theanine is mainly found in teas from the early 1st picking, and the content slowly decreases over the course of the year. The theanine content is noticeable through a sweet, soft flavour with less bitterness, which is best released at a low infusion temperature.

You can also find lots more information on theanine in our green tea blog post on the subject!

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Dan - Organic Japanese Green Tea

Dan (english:"warm") is a Kabusecha from the early first picking in April. The stronger firing during drying gives this harmonious tea a deep green cup and its warm, voluminous fragrance. The name of the tea derives from this unusual way of processing: "Warm". This tea impresses with a beguiling, velvety taste.Kabusecha 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". Fukamushicha Like many KEIKO teas, this is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). Due to the gentle steaming process, the leaf pores open and the extracts from the tea leaf reach the water more easily and quickly. This can be recognized by the deep green tea colour in the cup and the yield of the tea - with top qualities up to 4 infusions are possible! Cold Brew Intensively steamed early pickings are also particularly suitable for cold infusions (Mizudashi or Cold Brew). By infusing the leaves with cold water you will get an intensive and refreshing tea after only a few minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. Storage 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 - ideally in your refrigerator or freezer.

Content: 0.05 kg (€440.00* / 1 kg)

€22.00*

Diamond Leaf - Organic Japanese Green Tea

This spring tea is harvested in mid-April, after the first leaf buds have opened. Only the most tender leaves are used. Diamond Leaf has a rich, unforgettably fruity aroma and a lovely flowery scent that radiates anticipation as soon as the tin is opened. Kabusecha 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". Fukamushicha Like many KEIKO teas, this is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). Due to the gentle steaming process, the leaf pores open and the extracts from the tea leaf reach the water more easily and quickly. This can be recognized by the deep green tea colour in the cup and the yield of the tea - with top qualities up to 4 infusions are possible! Cold Brew Intensively steamed early pickings are also particularly suitable for cold infusions (Mizudashi or Cold Brew). By infusing the leaves with cold water you will get an intensive and refreshing tea after only a few minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, we ask you to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer.

Content: 0.1 kg (€475.00* / 1 kg)

€47.50*

Shincha Classic 2024 - Organic Japanese Green Tea

The Yutaka Midori cultivar gives the Shincha Classic its familiar fresh green aroma and rich colour. The combination with a proportion of the exquisite cultivar Sae Midori results in a full-bodied, smooth flavour with fine umami, a light fruitiness and a subtle astringency. Special features Shincha - the ‘new tea’ heralds the start of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima as early as mid-April. In order to capture the fresh flavour in the best possible way, shincha is dried a little more lightly in the final processing stage than is usual for sencha. Cultivars:80% Yutaka Midori from the KEIKO organic farm in Kawanabe (Chiran) and from the Komaki brothers (Minami-Satsuma)20%Sae Midori from the Komaki brothers (Minami-Satsuma) Kabusecha is a green tea that is produced by shading the tea plants for 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60-65°C. Allow the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 minutes of infusion. The sweet theanine notes also come into their own particularly well, as the bitter substances do not dissolve as much in cold water. Storage To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.

Content: 0.05 kg (€430.00* / 1 kg)

€21.50*

Not available

Details

Shincha Yume 2024 - Organic Japanese Green Tea

A harmonious, multi-layered tea with a velvet-like soft texture, that develops into a fruity sweetness on the tongue. This year, we have once again refined the dream flavour of the Yume Kaori cultivar with the sweet note of the Sae Midori cultivar. Special features Shincha - the ‘new tea’ heralds the start of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima as early as mid-April. In order to capture the fresh flavour in the best possible way, shincha is dried a little lighter than usual for sencha in the final processing stage, giving the teas a special freshness that seems particularly pronounced in Shincha Yume. Cultivars: 70% Yume Kaori from the KEIKO organic farm in Kawanabe (Chiran) 30% Sae Midori from the Komaki brothers (Minami-Satsuma) Kabusecha is a green tea produced by shading the tea plants for a period of 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60°C for a particularly round, flowery flavour. Leave the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 minutes of infusion. The sweet theanine notes also come into their own particularly well, as the bitter substances do not dissolve as much in cold water. Storage To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.

Content: 0.05 kg (€640.00* / 1 kg)

€32.00*

Not available

Details

Soshun - Organic Japanese Green Tea

Soshun, "early spring" is from early first picking in the middle to end of April. It has a wonderfully rich, complex and sweet fragrance and a velvety harmonious taste. The cup is a luminous green. This tea is an unforgettable pleasure not only for connoisseurs. Kabusecha 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". Fukamushicha Like many KEIKO teas, this is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). Due to the gentle steaming process, the leaf pores open and the extracts from the tea leaf reach the water more easily and quickly. This can be recognized by the deep green tea colour in the cup and the yield of the tea - with top qualities up to 4 infusions are possible! Cold Brew Intensively steamed early pickings are also particularly suitable for cold infusions (Mizudashi or Cold Brew). By infusing the leaves with cold water you will get an intensive and refreshing tea after only a few minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. Storage 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 - ideally in your refrigerator or freezer.

Content: 0.05 kg (€490.00* / 1 kg)

Variants from €23.95*

€24.50*

Details

Tenko - Organic Japanese Green Tea

Tenko, "gift from heaven", a half shaded green tea from the early first picking at the end of April has, like Tenbu Fuka and Soshun, this special "recurring taste" that stays on the tongue for a long time. Tenko is jade green in the cup. A rich, fruity-fresh fragrance and a characterful, mild and nut-like taste are characteristic of this tea. 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". Fukamushicha Like many KEIKO teas, this is an intensively steamed tea (Fukamushi-cha, 100 - 120 seconds steaming time). Due to the gentle steaming process, the leaf pores open and the extracts from the tea leaf reach the water more easily and quickly. This can be recognized by the deep green tea colour in the cup and the yield of the tea - with top qualities up to 4 infusions are possible! Cold Brew Intensively steamed early pickings are also particularly suitable for cold infusions (Mizudashi or Cold Brew). By infusing the leaves with cold water you will get an intensive and refreshing tea after only a few minutes. Since the bitter substances do not dissolve as strongly in cold water, the sweet aromas of the Kabusecha are especially noticeable. Storage 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 - ideally in your refrigerator or freezer.

Content: 0.05 kg (€340.00* / 1 kg)

Variants from €18.95*

€17.00* €18.95* (10.29% saved)

Details

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Theanine

Tees mit hohem Theaningehalt im KEIKO Shop