OXALIS 2024 / 2025

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. 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 KOREA Tea drinking in Korea used to be the sole preserve of monks, who picked tea leaves from wildly growing tea plants, and who later established the first tea gardens in the vicinity of their monasteries. The teas they sell often feature highly poetic names, which also are linked with the time of the harvest (Ujeon = April, Sejak = late April/early May and Jungja = May). There is a tendency that tea from early harvests is considered superior, so is naturally more expensive. There are only a few tea gardens in Korea, and their history and number have been influenced by several downturns. However, a revival occurred in the past century due to the import of Assamese tea plants. Currently, production is concentrated in South Jeolla Province, where the most suitable climatic conditions prevail. (9)810115 Daejak ORGANIC LIMITED 70 g 1 kg 3 Korean tea sourced from the third harvest, which harks from the Seogwang tea farm on Jeju Island. Dae means large, which reflects the size of its dark green, regularly rolled leaves. The infusion is clear and green-yellow in colour. Its taste and aroma is well-balanced and smooth with a touch of flower honey. (9)810123 Sejak ORGANIC 70 0.5 3 Following Woojeon, Sejak is the second finest Korean tea. Leaves for its production are picked early in the spring, however, there is no picking deadline of 22nd April, as is the case for gathering Woojeon. The fresh green leaves give a clear, light green liquor, the delicate taste of which is pleasantly rounded, finishing with a tone of coconut milk. (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