"Tea Tasting Notes" Notizbuch

Christoph Peters erzählt von seinem Werdegang als Tee-Enthusiast. Von den ersten Begegnungen mit dem Kräutertee aus dem gut abgelagerten Teebeutel in der letzten Ecke des Küchenschranks mit dem in der Kindheit die Magenschmerzen kuriert werden sollten über Tee als eine Art Statussymbol in der Internatszeit und kulinarische Reiseerfahrungen kommt Peters schließlich im Rahmen von Recherchen für sein Buch Mitsukos Restaurant nicht umhin, sich genauer mit der japanischem Teezeremonie zu beschäftigen. Mit bemerkenswerter Beharrlichkeit und viel Hingabe nähert er sich diesem so fremden Ritual und beschreibt auf entspannte Art mit viel Hintergrundwissen und einem Augenzwinkern seine Erfahrungen mit dieser wunderbaren Bitterkeit.Teefreunde werden sich wohl in der einen oder anderen Situation wiedererkennen und sich ein Schmunzeln kaum verkneifen können...ein Buch, dass Lust macht auf Tee!

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.