OXALIS 2023 / 2024

18 (9)10160 Bancha Arashiyama 40 1 3 Bancha is distinctive for its significant taste that gradually spreads within the mouth. Its name of Arashiyama is a synonym for stormy mountains. The initially sweetish taste transforms into a pleasantly bitter tone at the close, reminiscent of young walnut. (9)810173 Gyokuro Yutaka ORGANIC 70 0.5 4-5 Only the finest tea leaves grown in the shade and the most fertile volcanic soil in Japan are used to produce this venerated tea. Their shape is reminiscent of long needles and they are emerald green in hue. The infusion releases a fresh floral aroma with a delicate, slightly sweet flavour. (9)810261 Kabusecha ORGANIC LIMITED 50 0.25 3-4 This green Kabusecha tea from the area of Kirishima in Kagoshima Prefecture derived its name from the word kabuse, meaning covered or shaded tea. Cultivation includes a period of 10 to 14 days when covers are placed directly above the tea bushes prior to harvesting. Consequently, the tea is intensely green and combines the characteristics of Gyokuro and Sencha. The long, dark green, needle-like leaves brew to make a light green liquor. The taste reveals tones of mild grass and young hazelnut with a subtle edge of umami. (9)10251 Sencha Benifuki LIMITED 70 1 3 Sencha made from the Benifuki cultivar, which was hybridised in 1993 by crossing the Sinensis and Assamica varieties. Originally it was used for the production of black tea. The green needle-like leaves give a clear, light green infusion, largely reminiscent of coconut milk in both taste and aroma, closing with a hint of young walnut. (9)810232 Sencha Kinomi ORGANIC 70 0.5 3 Sencha of ecological origin from the area of Kirishima in Kagoshima Prefecture. The tea is sourced from the May harvest from the Asatsuyu cultivar. The green leaves give a crystal clear infusion of bright green colour. In its taste, a significant sweetness is evident with a hint of macadamia nut. When translated the name of Kinomi means ‘nut’, hinting at the taste profile of the tea. (9)10222 Sencha Miyazaki 70 1 3 This Japanese Sencha harks from Miyazaki Prefecture. Its fresh, green, needle-like leaves lend it a clear, pale green infusion. In flavour and aroma it is dominated by the sweetness of young hazelnut with a mild creamy tone. (9)10209 Sencha Natsu 70 0.5 2-3 A spring Sencha from the Minamikyushu Eicho region in Kagoshima Prefecture in the south of Kyushu Island. When brewed, the green needle-like leaves give rise to a green-yellow infusion boasting a sweet, milky aroma. Its taste is dominated by umami, which is accompanied by light tones of ripe peach at the close. (9)10269 Sencha Ryokucha 70 1 2-3 Sencha from Kagoshima Prefecture. High precipitation and an appropriate climate give rise to the best conditions for growing tea in the area. Most of the soil also benefits from a covering of volcano ash, known as "shirasu", which makes it extraordinarily rich in minerals. Ryokucha translates as “green tea”. The green tea leaves produce a pale green liquor, the aroma and taste of which suggest young pea with a hint of milk. (9)10158 Sencha Satsuma 70 1 1-2 A classic Japanese Sencha, the leaves being bright green and fresh. The infusion is full-bodied, clear with a light green hue. The distinctive taste lingers on the palate and the finish is light and exquisitely smooth. JAPAN Japan and China rule supreme as the world’s oldest tea nations. With a history harking back 1,200 years, tea still remains an inseparable part of everyday life in Japan. A Japanese speciality when growing tea is shading. Ten to twenty-one days before harvest time, the tea plants are covered via special sheets, resulting in significant chemical changes in the leaf. This causes a rise in the amount of catechins, caffeine, theanines, amino acids and leaf colourings, meaning the leaf is darker in colour, thinner and larger, whilst also being sweeter when infused. There is no bitterness in the infusion of shaded teas, and it is possible to infuse them up to four times. However, shaded teas can only be harvested once a year as the process seriously weakens tea plants. The choice of Japanese teas is sure to gratify every tea lover. standard packaging g kg (9)810118 Woojeon ORGANIC 70 0.5 3 In terms of quality, this is the finest type of Korean green tea, which is harvested right at the start of the growing season. The irregularly rolled green leaves make a crystal clear, pale green infusion, showing a mildly sweet taste with tones of milk, almond and a mellow grassy finish. standard packaging g kg