The Tea Crane Sampler @ Siam Tea Shop
10g each of a total of 7 selected teas from Tea Crane, a trader specializing in naturally cultivated teas from Japanese small producers. The underlying philosophy is a return to the original Japanese Sencha tea. This means that the cultivation is free of artificial and/or animal-based fertilizers and pesticides. In addition, it means processing that is free of the industrial mass processes that are often characteristic of tea production in Japan today.
For more information and illustration refer to the product description below.
Der Tea Crane Sampler im Siam Tee Shop
These teas come to us by Tea Crane, a trader specialized in naturally cultived teas by small producers in Japan. The operator, Tyas Sösen, is a Belgian by birth who has lived in Japan since his later adolescence. There, as the youngest officially certified tea master of foreign origin, he learned the tea trade from scratch. His love for traditional Japanese Sencha teas of regional character ultimately culminated in the founding of The Tea Crane. At this, the underlying philosophy is a return to the original Japanese Sencha. This means that the cultivation is free of artificial fertilizers and pesticides and comparably low in nitrogen. In addition, it means processing free of the industrial mass processes often characteristic of tea production in Japan today.
The box contains 10 grams each of the following 7 types of tea:
Mountain-Grown Nara Native Yamatomidori Sencha is a traditional Sencha tea from Fumiaki Iwata’s natural, pesticide- and fertilizer-free “Kitorode” tea garden in Tsukigase, a city in Japan’s Nara Prefecture, southeast of Kyoto and Osaka. In the infusion, the finely crafted, unusually long, fir-green needles produce a characteristically shimmering light-green cup that offers an idiosyncratic sweetness in taste, embedded in a roundelay of complex vegetal notes.
Masui’s Withered Sencha Mirai comes Masui-en Organic Teafarm in Kawane, Shizuoka. The elegantly fragrant Sencha tea is based on a rare cultivar, originally bred in the company’s own tea garden. The overwhelmingly full-bodied, radiant lemon-yellow-green cup convinces in terms of taste with pronounced umami, deep sweetness and a harmonious, mild vegetal note. Accordingly, a first thought on a gourmet’s mind upon first tasting: a Sencha that keeps what a Gyokuro promises!
Liquid Jade No. 1 – Sencha Mandokoro is in many ways not like any other Sencha… In terms of taste, the naturally cultivated tea from the village of the same name in Japan’s Shiga prefecture benefits from traditional hand-picking and the uncompromised input from the wealth of a natural, biodiverse environment, while the roots of the seed-grown tea plants, reaching meters-deep into the ground, even really bring that wealth to bear.
Liquid Jade No. 3 – Sencha Asamiya comes from a small, naturally cultivated tea garden at the southwest flank of Lake Biwa, in Shiga prefecture, northeast of Kyoto. When infused, the delicate, fir-green needles produce a characteristically light yellow to jade green shimmering cup. This, in turn, delights with a complexity of taste and a wealth of delicately tart vegetal facets that has become rare in view of the omnipresent umami hype and associated nitrogen fertilization of tea gardens in Japan today.
Traditional Japanese Kabusecha “half-shaded” tea from Tokuya Yamazaki’s “natural cycle” tea garden in Kamo, southern Kyoto. When infused, the long, dark green needles produce a characteristcally bright green shimmering cup. In terms of taste, the tea pleases with the umami sweetness that is characteristical for Kabusecha teas, accompanied by a pleasantly unobtrusive, natural grassy note.
Uji-Tawara Gyokuro (Goko-Midori) is a naturally cultivated Gyokuro from Uji-Tawara, Kyoto, the cradle of tea cultivation in Japan and the Japanese tea culture as such. The dry tea leaves exude a harmonious aroma of precious wood, nuts and nut shells. In terms of taste, predominantly slightly bitter herbal notes in the golden-green shimmering cup combine with delicate, unobtrusive umami to create a soft mouthfeel and a hint of sea breeze. However, it’s the fine balance between these stimuli that makes this a Gyokuro that is as light and refreshing as it is full-bodied.
The tradition of comparably cheap Bancha teas has been an integral part of Japan’s everyday-culture for centuries. What makes this Bancha a Hojicha is the intensive roasting of the leaves after their initialy green tea processing. The result is a tasty thirst quencher, which due to is low caffeine content is also nicely suitable for children and caffeine-sensitive people. For the same reason, it also serves well for the day’s later hours. At this, the Hojicha inspires with a mild roast body, nutty notes and a faint hint of spicy anis and cedar wood.
We look forward to packing your sample box!