{"title":"Japanese teas","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eJapanese green teas such as sencha, gyokuro, and kabusecha are masterpieces of tea cultivation and processing. The leaves are steamed and carefully shaped to preserve their vibrant green color and rich umami flavor. These teas reflect the deep respect at the heart of Japanese tea culture and offer a refined experience with every cup.\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eWakocha (和紅茶) is Japan’s own black tea, crafted from native tea cultivars. Its flavor is gentler and sweeter than most black teas, often featuring floral and honey-like notes. A unique choice for those wishing to explore a more delicate side of black tea.\u003c\/p\u003e","products":[{"product_id":"kumaen-shiraore","title":"Kumaen – Mountain-Grown Kukicha (Daily Sencha)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003cb data-mce-fragment=\"1\"\u003eKumaen – Mountain-Grown Kukicha (Daily Sencha)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;A light yet flavorful Japanese green tea grown in the mountain gardens of Yame, Fukuoka. Crafted from May-harvested tea leaves by the Kumaen family, this kukicha – or stem tea – undergoes regular steaming, preserving the leaf structure and delivering a refreshing, everyday drink.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKukicha stands out by blending not just leaves, but also the stems of the tea shoots. The result is a soft, mellow taste with lower caffeine content – ideal for afternoon or evening enjoyment. A great choice for those seeking a smooth, approachable Japanese green tea with subtle depth and sweetness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eOrigin:\u003c\/b\u003e\u003c\/span\u003e Yame region, Fukuoka, Japan\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTea Type:\u003c\/b\u003e\u003c\/span\u003e Sencha kukicha (leaf + stem blend)\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTasting Notes:\u003c\/b\u003e\u003c\/span\u003e Umami, grain-like fragrance, light body\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003ePerfect For:\u003c\/b\u003e\u003c\/span\u003e Daily enjoyment as a refreshing yet flavorful beverage\u003c\/p\u003e\n\u003cp class=\"p4\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHarvest:\u003c\/b\u003e\u003cspan class=\"s3\" data-mce-fragment=\"1\"\u003e May\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSteaming:\u003c\/b\u003e\u003c\/span\u003e Regular (chumushi), leaves fairly intact\u003c\/p\u003e\n\u003cp class=\"p3\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s2\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTea Type:\u003c\/b\u003e\u003c\/span\u003e Kukicha (stem tea), blended cultivars\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003cb data-mce-fragment=\"1\"\u003eSteeping notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003cb data-mce-fragment=\"1\"\u003e1st steeping\u003c\/b\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003eTea: 5 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eWater: 200 ml at 70°C \/ 158°F\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eTime: 1 minute\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003cb data-mce-fragment=\"1\"\u003e2nd steeping\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eWater: 200 ml at 90°C \/ 194°F\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eTime: 20 seconds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003cb data-mce-fragment=\"1\"\u003e3rd steeping\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eWater: 200 ml at 90°C \/ 194°F\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eTime: 60 seconds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003cb data-mce-fragment=\"1\"\u003e4th? 5th?\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eDepends on how light you like your tea — feel free to explore further infusions!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u0026nbsp;\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52165742985563,"sku":"TEA-JP-SNCH-KMN-100G","price":8900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/shiraore-1.jpg?v=1747413331"},{"product_id":"matcha-iri-genmaicha","title":"Matcha iri Genmaicha","description":"\u003cp class=\"p1\"\u003eThis \u003cspan class=\"s1\"\u003e\u003cb\u003eMatcha-iri Genmaicha\u003c\/b\u003e\u003c\/span\u003e comes from the famous \u003cspan class=\"s1\"\u003e\u003cb\u003eShichimeien Tea Garden\u003c\/b\u003e\u003c\/span\u003e , one of Japan's oldest and most respected tea producers, in Uji. The blend is based on a \u003cspan class=\"s1\"\u003e\u003cb\u003equality sencha\u003c\/b\u003e\u003c\/span\u003e , to which toasted brown rice grains (genmai) and a dose of \u003cspan class=\"s1\"\u003e\u003cb\u003efinely ground matcha\u003c\/b\u003e\u003c\/span\u003e are added. The result is a bright green, slightly opalescent brew, in which the warm, nutty character of the toasted rice is perfectly balanced with the tartness of the green tea and the silky umami of the matcha.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e Genmaicha, enriched with matcha, is particularly popular in Japan as a morning or afternoon tea, as it is not too strong, but refreshing and satisfying. The Shichimeien Garden version shows the careful selection of ingredients: neither matcha nor toasted rice overpowers the character of the tea – on the contrary, they complement each other.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eFlavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eAroma:\u003c\/b\u003e\u003c\/span\u003e roasted rice, fresh grass, seaweed, faint sweetness\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e slightly salty, umami, toasted nutty character; rounded off with a smooth, matcha sweetness\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eFinish:\u003c\/b\u003e\u003c\/span\u003e balanced, warm, slightly sweet-sour aftertaste\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eRecommended preparation\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003ch4\u003e \u003cb\u003eAsian style (kyusu or small pot)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cp class=\"p1\"\u003e Light, soft, suitable for multiple pourings\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTea quantity:\u003c\/b\u003e\u003c\/span\u003e 5 g for 120 ml of water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater temperature:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e80°C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking time:\u003c\/b\u003e\u003c\/span\u003e first pour 30–45 seconds, second pour shorter, then gradually increased\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eNumber of infusions:\u003c\/b\u003e\u003c\/span\u003e 2–3 short, harmonious infusions\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch4\u003e \u003cb\u003eWestern style (mug or glass jug)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cp class=\"p1\"\u003e Fast, convenient, even cooking\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTea quantity:\u003c\/b\u003e\u003c\/span\u003e 3 g for 250 ml of water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater temperature:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e80°C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cb\u003eSoaking time:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e1.5–2 minutes\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eMultiple pours:\u003c\/b\u003e\u003c\/span\u003e 1–2, depending on the intensity of the flavor\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch4\u003e \u003cb\u003eCold brew\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cp class=\"p1\"\u003e A toasted, sweetly cooling experience for warmer days\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTea quantity:\u003c\/b\u003e\u003c\/span\u003e 5–6 g for 750 ml of cold, filtered water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking time:\u003c\/b\u003e\u003c\/span\u003e 6–8 hours in the refrigerator\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eResult:\u003c\/b\u003e\u003c\/span\u003e a cool, salty-umami, grainy tea with a refreshing finish\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"150g","offer_id":52408962548059,"sku":"TEA-JP-MTCHRGNMCH-150G","price":7900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/matcha-iri-genmaicha-1.jpg?v=1750173694"},{"product_id":"kumaen-fukamushi-sencha","title":"Fukamushi Sencha - Yame","description":"\u003ch3\u003e \u003cb\u003eKumaen Fukamushi Sencha 100g\u003c\/b\u003e\n\u003c\/h3\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFukamushicha\u003c\/b\u003e\u003c\/span\u003e is a variation of sencha in which the leaves are steamed for at least 60 seconds (sometimes longer) – unlike regular sencha, which is steamed for 30–40 seconds.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003c\/span\u003eDue to prolonged steaming, the leaves become very soft, easily break apart, and the dry tea becomes granular, with a powdery consistency.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e A popular recipe from the Kumamoto area, a blend of two tea plant varieties: Yabukita, known for its fragrance, and Okuyutaka, rich in umami, are featured in this tea.\u003c\/p\u003e\n\n\u003ch4\u003e \u003cb\u003e🔍 Key features:\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eThe brew will be vibrant, opalescent, slightly cloudy, deep green\u003c\/b\u003e\u003c\/span\u003e , with tiny leaf pieces floating in it – you could say you are “really drinking more leaves” due to the nutrients dissolved in the brew (catechin, chlorophyll, theanine, vitamins, minerals)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eIn terms of taste,\u003c\/b\u003e\u003c\/span\u003e deep steaming gives the base leaf a natural sweetness; the first harvests of spring achieve a particularly intense umami.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cb\u003ePreparation instructions\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003ch4\u003e \u003cb\u003eKyusu with teapot\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Tea: 5 g (approx. 1 heaped teaspoon)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Water temperature: 60–70 °C\u003c\/p\u003e\n\n\u003col start=\"1\"\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Soaking: 45–60 seconds (the longer you soak, the more powerful it is)\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e Soaking time:\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Soaking: 80 °C, 15–20 seconds\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"p3\"\u003e \u003cspan class=\"s2\"\u003e\u003cb\u003eTip:\u003c\/b\u003e\u003c\/span\u003e Pour slowly, with interruptions, to avoid excessive dissolution and make the drink more balanced.\u003c\/p\u003e\n\n\u003ch4\u003e \u003cb\u003eCold brew\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Tea: 10 g to 500 ml of cold or room temperature water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Soaking: 3–4 hours in the refrigerator\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eResult:\u003c\/b\u003e\u003c\/span\u003e Sweet, smooth, low-caffeine, refreshing green tea\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e\n\n \u003cb\u003e✴️\u003c\/b\u003e \u003cb\u003eWhy is fukamushi special?\u003c\/b\u003e\n\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003eDuring deep steaming, the leaves break down into small particles, releasing more active ingredients (catechin, theanine, vitamins, antioxidants) into the water.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e The brew is cloudy, thick, and extremely green in color – this type of tea is almost \"eaten,\" not just drunk.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e It is balanced in taste: full, creamy, umami, yet softly refreshing.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003cp class=\"p4\"\u003e \u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e Kumaen Fukamushi Sencha offers a rich and soothing everyday tea experience. Whether you are a beginner or an experienced tea drinker, this tea perfectly conveys the depth of Japanese green tea traditions. It is stunning whether brewed cold or hot!\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52178200854875,"sku":"TEA-JP-SNCH-FKMSH-KUMA-100G","price":11600.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/kumaen-fukamushi-2.jpg?v=1750253048"},{"product_id":"kumaen-mindennapi-sencha","title":"Kumaen Sencha","description":"\u003cp class=\"p1\"\u003e A refreshing yet refined first-harvest green tea from the Yame region of Japan. Although the producer intends it as an everyday sencha, this tea is much more than that: soft depths, rich umami and delicate sweetness meet - shaped by the taste of a special female tea artist.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e Whether you enjoy it as a refreshing morning drink or sip it after lunch, this tea will put a smile on your face. You can even make fragrant \u003cspan class=\"s1\"\u003e\u003cb\u003ehojicha\u003c\/b\u003e\u003c\/span\u003e at home if you prefer.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003e🌿\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003ch3\u003e \u003cb\u003eDetailed description\u003c\/b\u003e\n\u003c\/h3\u003e\n\n \u003cp class=\"p1\"\u003eKumaen Daily Sencha is a \u003cspan class=\"s1\"\u003e\u003cb\u003eblended cultivar\u003c\/b\u003e\u003c\/span\u003e green tea made from the leaves and stems of the first spring harvest (kukicha type). The tea is processed \u003cspan class=\"s1\"\u003e\u003cb\u003eusing normal steaming\u003c\/b\u003e\u003c\/span\u003e (chumushi), which leaves the structure of the leaves almost intact and the flavors develop cleanly and delicately.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e The tea garden is run by \u003cspan class=\"s1\"\u003e\u003cb\u003eKazumi Nakatani\u003c\/b\u003e\u003c\/span\u003e , a fourth-generation Japanese tea artist with a refined sensibility. Her goal is to create teas that are not only delicious but also heartwarming. This sencha is a perfect example of this: soft, soothing, yet refreshing and invigorating.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eFlavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAroma:\u003c\/b\u003e\u003c\/span\u003e reminiscent of fresh vegetables, steamed spinach and lightly toasted seeds\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e silky, umami, with a refreshing sweetness\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBody:\u003c\/b\u003e\u003c\/span\u003e full, creamy, slightly cloudy brew\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFinish:\u003c\/b\u003e\u003c\/span\u003e soft, with long-lasting green notes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e\n\n \u003cb\u003e🍵\u003c\/b\u003e \u003cb\u003ePreparation instructions\u003c\/b\u003e\n\n\u003c\/h3\u003e\n\n\u003ch4\u003e \u003cb\u003e1. Asian (with Japanese kyusu teapot)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eDosage:\u003c\/b\u003e\u003c\/span\u003e 5 g tea \/ 150 ml water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eTemperature:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e70 °C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003e1st soak:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e60 sec.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003e2nd soak:\u003c\/b\u003e\u003c\/span\u003e 80–85 °C, 15–20 sec.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003e3rd soak:\u003c\/b\u003e\u003c\/span\u003e 85–90 °C, 60 sec.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e \u003cb\u003e2. Western style (larger pot, longer steeping)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eDosage:\u003c\/b\u003e\u003c\/span\u003e 3–4 g tea \/ 200–250 ml water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eTemperature:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e70–75 °C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking:\u003c\/b\u003e\u003c\/span\u003e 1–1.5 minutes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eMultiple pours are possible\u003c\/b\u003e\u003c\/span\u003e , with slightly higher temperatures and shorter times.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e \u003cb\u003e3. Cold brew\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eDosage:\u003c\/b\u003e\u003c\/span\u003e 10 g tea \/ 500 ml cold water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking time:\u003c\/b\u003e\u003c\/span\u003e 3–4 hours in the refrigerator\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eResult:\u003c\/b\u003e\u003c\/span\u003e a refreshing, mildly sweet, cloudy-green drink – an ideal summer refreshment\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"p3\"\u003e\u003c\/p\u003e\n\n\u003ch3\u003e \u003cb\u003e🔥 Tip: make hojicha at home!\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003e In a dry, non-stick pan, toast the dried leaves over medium heat, stirring constantly. Fragrant, slightly nutty notes will appear, and your homemade \u003cspan class=\"s1\"\u003e\u003cb\u003ehojicha\u003c\/b\u003e\u003c\/span\u003e will be ready in minutes.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e\n\n \u003cb\u003e🧑🌾\u003c\/b\u003e \u003cb\u003eAbout the producer – Kumaen\u003c\/b\u003e\n\n\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003e The \u003cspan class=\"s1\"\u003e\u003cb\u003eKuma family\u003c\/b\u003e\u003c\/span\u003e has been growing tea in the Yame region for over 100 years. The family estate is now managed by \u003cspan class=\"s1\"\u003e\u003cb\u003eKazumi Nakatani\u003c\/b\u003e\u003c\/span\u003e , while the master of gyokuro making is \u003cspan class=\"s1\"\u003e\u003cb\u003eMasahiro Kuma\u003c\/b\u003e\u003c\/span\u003e . They are the ones who produce high-quality sencha, matcha and wakoucha in addition to the famous \u003cspan class=\"s1\"\u003e\u003cb\u003eDento Hon Gyokuro\u003c\/b\u003e\u003c\/span\u003e .\u003c\/p\u003e\n\n \u003cp class=\"p1\"\u003eIn the Dento Hon Gyokuro style, the leaves are hand-picked and shaded with straw (honzu) – a method that won a national award in 2017.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e Kumaen grows various varieties such as: Yabukita, Saemidori, Okumidori, Okuyutaka, Tsuyuhikari, Kirari 31, Benifuki, Asatsuyu, etc.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52178192597339,"sku":"TEA-JP-SNCH-DLY-KUMA-100G","price":8500.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/kumaen-sencha-1.jpg?v=1750256386"},{"product_id":"shoujyu-matcha","title":"Matcha Shoujyu - Ceremonial grade 30g","description":"\u003ch2\u003e \u003cb\u003eShoujyu 松寿 Matcha – Tradition, harmony, freshness\u003c\/b\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"p3\"\u003e“Shoujyu” means \u003cspan class=\"s2\"\u003e\u003cb\u003e“longevity with pine”\u003c\/b\u003e\u003c\/span\u003e – the pine tree is a symbol of longevity and strength in Japan. This tea truly lives up to its name: it brings vitality, alertness and inner peace to your everyday life.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e This premium quality \u003cspan class=\"s2\"\u003e\u003cb\u003ematcha powder\u003c\/b\u003e\u003c\/span\u003e comes from the traditional tea growing \u003cspan class=\"s2\"\u003e\u003cb\u003eregion of Uji\u003c\/b\u003e\u003c\/span\u003e , and specifically from tea bushes grown \u003cspan class=\"s2\"\u003e\u003cb\u003eon Yoshida Tea Farm\u003c\/b\u003e\u003c\/span\u003e . The tea leaves are hand-picked after being shaded, then carefully processed and ground using slow-rotating granite stone mills to a fine powder of 5–10 microns – this is how true ceremonial matcha is born.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eFlavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAroma:\u003c\/b\u003e\u003c\/span\u003e fresh, green, slightly pumpkin seed\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e silky sweet, round, balanced\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAftertaste:\u003c\/b\u003e\u003c\/span\u003e slightly astringent finish, indicating the natural catechin content\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTexture:\u003c\/b\u003e\u003c\/span\u003e smooth, foamable, bright green powder\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003e \u003cb\u003ePreparation suggestions\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cb\u003eUsucha – thin matcha (for everyday rituals)\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTea powder:\u003c\/b\u003e\u003c\/span\u003e 1.5–2 g (approx. 2 chashaku)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eWater:\u003c\/b\u003e\u003c\/span\u003e 60–90 ml, 75–85°C\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTip:\u003c\/b\u003e\u003c\/span\u003e colder water (65–70°C) gives a sweeter taste, warmer water (85°C) gives a more distinctive taste\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Sift the powder, mix with water, then lather in “W” motions with a chasen bamboo brush\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e \u003cb\u003eKoicha – thick matcha (for advanced users, for festive occasions)\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eTea powder:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e3–4 g\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eWater:\u003c\/b\u003e\u003c\/span\u003e 20–30 ml, approx. 75°C\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Blend until smooth without foaming – the consistency is similar to melted chocolate\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e \u003cb\u003eTip against clumping:\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p3\"\u003e Sift the powder first or mix it into a paste with a little cold water, then add the hot water. This will give you a silkier, more uniform matcha.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003e \u003cb\u003eHow to store it?\u003c\/b\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"p3\"\u003eMatcha is sensitive to oxygen, heat and light – therefore:\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBefore opening:\u003c\/b\u003e\u003c\/span\u003e store in the refrigerator\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAfter opening:\u003c\/b\u003e\u003c\/span\u003e for daily consumption, store in a cool, dark place.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTip:\u003c\/b\u003e\u003c\/span\u003e if you take it out of the refrigerator, let it sit at room temperature for 1–2 hours before consuming.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e It retains \u003cspan class=\"s1\"\u003e\u003cb\u003eits best quality\u003c\/b\u003e\u003c\/span\u003e for about 7–8 months after opening.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003e \u003cb\u003eWhy is Shoujyu matcha special?\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eIt comes from the Uji region\u003c\/b\u003e\u003c\/span\u003e , one of Japan's most famous traditional matcha \"producing\" regions\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eYoshida tea farm\u003c\/b\u003e\u003c\/span\u003e : 16th generation, family farm, with traditional processing\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eHand-picked, shaded leaves\u003c\/b\u003e\u003c\/span\u003e – high in chlorophyll and L-theanine\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eCeremony quality\u003c\/b\u003e\u003c\/span\u003e – a real experience for everyday life\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n \u003ch2\u003e\u003cb\u003eA cup that awakens the body and soothes the soul\u003c\/b\u003e\u003c\/h2\u003e\n\n\u003cp class=\"p3\"\u003e Whether you sip it as a morning refresher or as a little ritual during the day, Shoujyu matcha is a true gift – its clarity and harmonious flavor will delight beginners and experienced tea drinkers alike.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":50895457845595,"sku":"Shoujyu","price":14500.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/shouju-2.jpg?v=1750950020"},{"product_id":"matsu-no-sono-matcha","title":"Matcha Matsu no Sono - Ceremonial grade 30g","description":"\u003ch2\u003e \u003cb\u003eMatsu no Sono 松の園 Matcha - An introduction to the world of matcha\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"p3\"\u003e “Matsu no Sono” means \u003cspan class=\"s2\"\u003e\u003cb\u003e“Garden of the Pines”\u003c\/b\u003e\u003c\/span\u003e – and indeed, this matcha is like a quiet stroll through the shady paths of a Japanese garden. With its light, fresh, slightly sweet taste, it is an ideal introduction to the world of ceremonial matchas.\u003c\/p\u003e\n\n \u003cp class=\"p3\"\u003eThis powdered green tea comes from the renowned \u003cspan class=\"s2\"\u003e\u003cb\u003eYoshida tea farm\u003c\/b\u003e\u003c\/span\u003e \u003cspan class=\"s2\"\u003e\u003cb\u003ein Kyoto's Uji region\u003c\/b\u003e\u003c\/span\u003e , which has been renowned for decades for its precise shading and processing methods. The leaves of the \u003cspan class=\"s2\"\u003e\u003cb\u003etencha\u003c\/b\u003e\u003c\/span\u003e tea are ground using traditional, slow granite mills to a fine powder of 5–10 microns, creating matcha, which is consumed whole, unlike loose teas.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eFlavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAroma:\u003c\/b\u003e\u003c\/span\u003e fresh, slightly herbal, clean green tone\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e soft, sweet, slightly nutty character\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAftertaste:\u003c\/b\u003e\u003c\/span\u003e fresh, crisp, slightly tart\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTexture:\u003c\/b\u003e\u003c\/span\u003e silky powder, foams well, bright green color\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003e \u003cb\u003ePreparation suggestions\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cb\u003eUsucha – thin matcha (for everyday use, for practice)\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTea powder:\u003c\/b\u003e\u003c\/span\u003e 1.5–2 g (approx. 2 chashaku)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWater:\u003c\/b\u003e\u003c\/span\u003e 60–90 ml, 75–85°C\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTip:\u003c\/b\u003e\u003c\/span\u003e use a strainer to sift the tea powder to avoid clumping\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Prepared in a chawan teacup, froth with a chasen bamboo brush in “W” motions.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e \u003cb\u003eUseful tip:\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p3\"\u003e The consistency and mixability of the powder are also improved if matcha is allowed to warm to room temperature before consumption.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003e \u003cb\u003eStorage \u0026amp; freshness\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eArrives vacuum-packed and refrigerated in Japan\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003eAvailable\u003c\/span\u003e \u003cb\u003ein 30 and 50 gram packages\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBefore opening:\u003c\/b\u003e\u003c\/span\u003e store in the refrigerator\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAfter opening:\u003c\/b\u003e\u003c\/span\u003e Store in a cool, dark place if you consume it regularly.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBest\u003c\/b\u003e\u003c\/span\u003e within 7–8 months of opening\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003e \u003cb\u003eA cup that introduces you to the world of Japanese tea ceremony\u003c\/b\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"p3\"\u003eMatsu no Sono matcha is the perfect choice for beginners, practitioners, or those who want to drink quality matcha on a daily basis - at an affordable price, without compromise.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":50895977185627,"sku":"matsunosono-30g","price":8800.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/matsu-no-sono-3.jpg?v=1750951339"},{"product_id":"houraku-matcha","title":"Matcha Houraku - Ceremonial grade 30g","description":"\u003ch3\u003e \u003cb\u003eHouraku 豊楽 – Abundance and joy in a cup\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p3\"\u003e \u003cb\u003e'Ceremony quality' matcha tea from Uji, a special blend from the Yoshida family, exclusively for Teavolution.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n \u003cp class=\"p4\"\u003e\u003ci\u003eHouraku\u003c\/i\u003e豊楽 – meaning abundance, wealth, joy – is a true celebration of Japanese matcha culture. This rich, softly sweet, yet distinctive and characterful matcha comes to us from the famous Yoshida family tea garden in Uji, near Kyoto.\u003c\/p\u003e\n\n\u003cp class=\"p4\"\u003e In 2018, Mr. Yoshida Masahiro created this unique blend at our special request, with the intention of creating a deep, fragrant, yet easy-to-drink matcha that is suitable for everyday use. The result: a harmonious, richly sweet, softly tart matcha that we enjoy drinking every day.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eDetailed description\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p4\"\u003e This matcha is primarily recommended for making \u003ci\u003eusucha\u003c\/i\u003e (thin tea), but it is so full and rich that it can also be tried as \u003ci\u003ekoicha\u003c\/i\u003e (thick tea).\u003c\/p\u003e\n\n \u003cp class=\"p4\"\u003eThe more tart flavor notes – balanced with a subtly sweet character – indicate that the tea plant naturally produced catechins before shading. These antioxidant compounds are also responsible for matcha’s positive health benefits.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e \u003cb\u003eTemperature tips\u003c\/b\u003e \u003cspan class=\"s2\"\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003ci\u003e65–70°C\u003c\/i\u003e water gives a softer, sweeter profile\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e At \u003ci\u003e85°C\u003c\/i\u003e , more intense, tart, and complex aromas are released.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"p4\"\u003e Matcha is ground with slow-rotating granite mills to a fine 5-10 micron particle size – this allows the leaf to be enjoyed in its entirety when frothed. Unlike loose teas, with matcha we drink the nourishing power of the whole tea leaf – not just a brew.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eFlavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBody\u003c\/b\u003e\u003c\/span\u003e : full, creamy\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBase notes\u003c\/b\u003e\u003c\/span\u003e : soft sweetness, toasted grain\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAdditional notes\u003c\/b\u003e\u003c\/span\u003e : delicate tartness, marine freshness\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFinish\u003c\/b\u003e\u003c\/span\u003e : long lasting, balanced, calm\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003ePreparation instructions\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003ch4\u003e \u003cb\u003eUsucha\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003ch4\u003e \u003cb\u003e– weak tea (for daily consumption)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eMatcha quantity\u003c\/b\u003e\u003c\/span\u003e : approx. 2g (2 cups)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater quantity\u003c\/b\u003e \u003cspan class=\"s1\"\u003e: 60–80 ml\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater temperature\u003c\/b\u003e \u003cspan class=\"s1\"\u003e: 75–85°C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003ePreparation\u003c\/b\u003e\u003c\/span\u003e : Sift the matcha and then foam it with water using \u003ci\u003ea chasen\u003c\/i\u003e bamboo brush in a “W” shape. The goal is a creamy, bubble-free foam layer.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e \u003cb\u003eKoicha\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003ch4\u003e \u003cb\u003e– thick tea (for ceremonial occasions)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eMatcha quantity\u003c\/b\u003e\u003c\/span\u003e : 3–4g (4 cups)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater quantity\u003c\/b\u003e \u003cspan class=\"s1\"\u003e: 20–25 ml\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003ePreparation\u003c\/b\u003e\u003c\/span\u003e : do not whisk, but mix until thick, like melted chocolate.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eFurther advice\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSifting\u003c\/b\u003e\u003c\/span\u003e : the powder clumps easily – sift through a fine tea strainer before preparing.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eStorage\u003c\/b\u003e\u003c\/span\u003e : Store in its own metal box in a cool place. It is practical to store in the refrigerator, but let it warm to room temperature before consumption to prevent condensation.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eFreshness\u003c\/b\u003e\u003c\/span\u003e : the fullest flavors develop 7–8 months after opening.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003cp class=\"p3\"\u003e \u003cb\u003eMatcha is one of the gifts of the Zen spirit: nature, attention, and presence in one sip.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp class=\"p4\"\u003e We recommend it to anyone who wants to deepen their daily rituals – with a sip of joyful abundance.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":50897249272155,"sku":"TMTCH-HOU30G","price":13000.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/houraku-2.jpg?v=1750954538"},{"product_id":"gyokuro-kiwami","title":"Gyokuro Kiwami","description":"\u003cp class=\"p1\"\u003e \u003cb\u003eGyokuro Kiwami - Kagoshima 'organic' - Mr. Sakamoto's masterpiece\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e Gyokuro Kiwami Kagoshima is a rare and extraordinary tea produced on his family farm by Mr. Sakamoto, one of Japan's most respected organic tea growers, now in his third generation.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e He has been involved in bio-organic farming since 1985, and his name is synonymous with uncompromising quality and expertise.\u003c\/p\u003e\n\n \u003cp class=\"p3\"\u003eThis gyokuro is harvested after at least \u003cspan class=\"s1\"\u003e\u003cb\u003e30 days of shade\u003c\/b\u003e\u003c\/span\u003e , during which the tea plants are protected from sunlight, concentrating theanine and chlorophyll, resulting in a deep, rich umami flavor and a soft sweetness. During processing, it is steamed and then carefully dried to preserve its freshness and natural aromas.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e It is made from a special type of tea plant called Haruto, which is gaining increasing recognition in Kagoshima.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e This tea offers a rich, full-bodied flavor dominated by \u003cspan class=\"s1\"\u003e\u003cb\u003esilky, sweet umami\u003c\/b\u003e\u003c\/span\u003e , yet retains its freshness and vibrancy.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e As you sip, its inherent richness unfolds in a long, clean aftertaste – as if a drop of spring dew were slowly dissolving in your mouth.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e Mr. Sakamoto's teas are renowned for \u003cspan class=\"s1\"\u003e\u003cb\u003ebeing balanced, long-lasting\u003c\/b\u003e\u003c\/span\u003e , and with a sense of masterful care in every sip.\u003c\/p\u003e\n\n \u003cp class=\"p3\"\u003eThe tea comes to us in 50-gram, vacuum-sealed packages directly from the producer, and is stored refrigerated to maintain its freshness.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e Balázs met Mr. Sakamoto in person in November 2019 during a Japanese tea scholarship in Kagoshima - so this tea is especially dear to us.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eRecommended preparation (initial suggestion, but feel free to experiment):\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eTea leaves:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e5 g\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eWater:\u003c\/b\u003e\u003c\/span\u003e 100 ml, 50-60°C\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eSoaking time:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e3 minutes\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Can be poured multiple times – the water temperature can be slightly increased for subsequent pourings.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"p2\"\u003e It is recommended to prepare gyokuro tea in the most suitable vessel. A smaller capacity kyusu teapot (max 160ml) or a shiboridashi. The latter is used specifically for preparing gyokuro.\u003c\/p\u003e\n\n \u003cp class=\"p3\"\u003eThis tea is a worthy companion for \u003cspan class=\"s1\"\u003e\u003cb\u003ecalm, contemplative tea drinking\u003c\/b\u003e\u003c\/span\u003e – when we truly have time to enjoy nature's gift.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":50926600487259,"sku":"gyokuro-kiwami","price":15500.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/kiwami-gyokuro.jpg?v=1751553467"},{"product_id":"satsuki-sencha","title":"Satsuki Sencha","description":"\u003cp\u003e \u003cstrong\u003eSatsuki Sencha\u003c\/strong\u003e is the fruit of the painstaking work of Shichimeien, one of the most famous and historic tea gardens in the Uji region. Its name comes from the word “Satsuki”, which denotes the \u003cstrong\u003elast month of spring\u003c\/strong\u003e in the old Japanese calendar, indicating that this tea is picked in late spring.\u003c\/p\u003e\n\n \u003cp\u003eThe tea leaves are briefly shaded before picking, so that in addition to the fresh green aromas, a soft umami appears without leaning towards excessive sweetness. During steeping, it produces a vibrant, light green brew, the taste of which is clean, silky, slightly sweet, with delicate herbal notes and freshness developing in the background.\u003c\/p\u003e\n\n\u003cp\u003e This sencha is a great example of the refined yet light experience that a traditional Japanese green tea can provide. The Shichimeien tea garden's long-standing experience spanning generations is clearly felt in this tea: every sip contains the legendary tea-making tradition of Uji.\u003c\/p\u003e\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eFlavor profile:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul class=\"wp-block-list\"\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eScent:\u003c\/strong\u003e fresh green, slightly spicy, really soft green tea.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e soft umami, slight sweetness, fresh herbal tones.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAftertaste:\u003c\/strong\u003e clean, fresh, elegantly green.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"\u003e\n\n\u003cp\u003e \u003cstrong\u003ePreparation suggestion:\u003c\/strong\u003e \u003cem\u003e(guideline, worth experimenting with!)\u003c\/em\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eWith Kyusu teapot (for frequent, multiple pouring):\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul class=\"wp-block-list\"\u003e\n\n\u003cli\u003e Tea leaves: 4–5 g\u003c\/li\u003e\n\n\u003cli\u003e Water: 100 ml, 65–70°C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003col start=\"1\" class=\"wp-block-list\"\u003e\n\n\u003cli\u003e Pouring: Pour the second one for 40–60 seconds, then soak the third one for 60 seconds.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e Additional pours: in a shorter time, slightly increasing the water temperature\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eWestern style (for slow, longer steeping):\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul class=\"wp-block-list\"\u003e\n\n\u003cli\u003e Tea leaves: 3 g\u003c\/li\u003e\n\n\u003cli\u003e Water: 200 ml, 75°C\u003c\/li\u003e\n\n\u003cli\u003e Soaking time: 1.5–2 minutes\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eCold brew:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul class=\"wp-block-list\"\u003e\n\n\u003cli\u003e Tea leaves: 8 g\u003c\/li\u003e\n\n\u003cli\u003e Water: 1000 ml cold water\u003c\/li\u003e\n\n\u003cli\u003e Soaking time: 6–8 hours in the refrigerator\u003c\/li\u003e\n\n\u003cli\u003e A soft, refreshing drink with low caffeine content.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\"\u003e\n\n\u003cp\u003e This tea is a great choice for everyday moments when you are looking for a little peace, harmony, and the green, vibrant flavors of nature.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52165750554971,"sku":"TEA-JP-SNCH-STSK-100G","price":8100.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/satsuki-sencha.jpg?v=1757600134"},{"product_id":"gyokuro-iki","title":"Gyokuro Iki","description":"\u003ch2\u003e \u003cb\u003eGyokuro Iki – Uji shade-grown green tea, a high umami experience\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003chr\u003e\n\n\u003cp class=\"p3\"\u003e Gyokuro leaves are shaded for a minimum of 20 days to reduce the amount of sunlight, increasing chlorophyll and L-theanine production, while reducing tannins (bitter tannins). This is how the experience known as \u003cspan class=\"s2\"\u003e\u003cb\u003e“jeweled déwpó” (gyokuro - 玉露)\u003c\/b\u003e\u003c\/span\u003e is created in practice — a deep flavor, soft sweetness, and delicate aroma.\u003c\/p\u003e\n\n \u003cp class=\"p3\"\u003eAt the \u003cspan class=\"s2\"\u003e\u003cb\u003eIki production site\u003c\/b\u003e\u003c\/span\u003e (Yoshida Meichaen), the buds and youngest leaves are carefully selected. The color and complexity of the pure, soft green tea are rooted in the raw material and shading technique.\u003cbr\u003e 50 gram package, in an aroma-sealing bag, stored in the refrigerator, packaged in Japan.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003eFlavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eAroma:\u003c\/b\u003e\u003c\/span\u003e fresh sea vegetables, sweet softness, slight pot-sweet notes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e full umami, sea saltiness, sweet-salty balance, soy aftertaste\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBody:\u003c\/b\u003e\u003c\/span\u003e creamy, oily and dense\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eFinish:\u003c\/b\u003e\u003c\/span\u003e softly fresh, slightly sweet, rich in umami\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003ePreparation suggestions – with ideal gyokuro technique\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p3\"\u003e These parameters were compiled based on the recommendations of experts Tezumi and Hibiki-An to highlight the fullness and richness of umami of Gyokuro Iki.\u003c\/p\u003e\n\n \u003ch4\u003e\n\u003cb\u003e🔹 Offering with traditional tools (Kyusu Houhin or Shiboridashi recommended)\u003c\/b\u003e \u003c\/h4\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e\n\n\u003cp class=\"p1\"\u003e\u003c\/p\u003e\n\n\n\u003c\/th\u003e\n\n\u003cth\u003e ratios \/ data \u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eDosage:\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e 6 g tea \/ 50 ml water for Shiboridashi tool\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater temperature\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e 45 °C for the first soak, then gradually increase to 55–65 °C\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eSoaking time\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e 1st infusion: 150 seconds (2:30 minutes)\u003cbr\u003e 2nd infusion: 30 sec (55 °C),\u003cbr\u003e 3rd inf.: 45 sec (50 °C),\u003cbr\u003e further: gradually 60–70 °C, max. 120 sec.\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eNumber of infusions\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e Can be re-shaken more than 3 times – at least 4-6 infusions work well \u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eCooling process:\u003c\/b\u003e\u003c\/span\u003e First, pour hot water into glasses (yuzamashi or yunomi), then pour it back into the teapot, which already contains the tea.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cb\u003eWhy is it worth making gyokuro this way?\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eLong, low-temperature steeping\u003c\/b\u003e\u003c\/span\u003e helps bring out the tea's umami richness and sweetness while avoiding the development of bitterness.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003eThe higher tea-to-water ratio (6g\/50ml) helps create a concentrated, vibrant flavour — an important part of the Japanese collecting tradition.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Gradually increasing the temperature during the second and third infusions helps the flavors to gradually release and develop.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"50g","offer_id":53143720198491,"sku":"gyokuro-iki-50g","price":11500.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/gyokuro.jpg?v=1753452256"},{"product_id":"kumaen-saemidori-sencha","title":"Saemidori Sencha","description":"\u003ch2\u003e \u003cb\u003eSaemidori – the silky sweet, first-harvest spring sencha from the Yame region\u003c\/b\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSaemidori\u003c\/b\u003e\u003c\/span\u003e is one of the most popular varieties in Japan, often used to make premium sencha and gyokuro – especially due to its lower bitterness, high sweetness and intense green color.\u003c\/p\u003e\n\n \u003cp class=\"p1\"\u003eThis batch comes \u003cspan class=\"s1\"\u003e\u003cb\u003efrom the Yame region\u003c\/b\u003e\u003c\/span\u003e , from the famous \u003cspan class=\"s1\"\u003e\u003cb\u003eKuma family tea garden\u003c\/b\u003e\u003c\/span\u003e , where the first spring picking (hatsu-tsumi) was done on April 14. The leaves are subjected to a longer steaming process – \u003cspan class=\"s1\"\u003e\u003cb\u003echumushi\u003c\/b\u003e\u003c\/span\u003e , but not fukamushi – which makes the tea leaves more delicate and the brew a thick, opalescent green color.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e Despite \u003cspan class=\"s1\"\u003e\u003cb\u003enot being shaded\u003c\/b\u003e\u003c\/span\u003e , it is surprisingly rich in umami. The tea works well both at low temperatures, in a “gyokuro-like” brewing, and shows a surprisingly full character when steeped cold. It won a gold medal at the 2020 \u003cspan class=\"s1\"\u003e\u003cb\u003eJapanese Tea Selection Paris\u003c\/b\u003e\u003c\/span\u003e competition.\u003c\/p\u003e\n\n\u003cp class=\"p1\"\u003e The farm grows a number of varieties besides Saemidori, such as Samidori, Okumidori, Okuyutaka, Tsuyuhikari, Asatsuyu, Hikari-tsuyu and Kirari 31, for various tea varieties (sencha, tencha, gyokuro)\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003e🍵 Flavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eScent:\u003c\/b\u003e\u003c\/span\u003e freshly cut grass, sweet corn, sea breeze\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e sweet, deeply umami, with a slightly fruity-sour vibrancy\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eBody:\u003c\/b\u003e\u003c\/span\u003e silky, medium-full\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eFinish:\u003c\/b\u003e\u003c\/span\u003e balanced, refreshing, slightly sweet\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e \u003cb\u003e📖 Preparation suggestions\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003ch4\u003e \u003cb\u003e🔹 Asian style (kyusu \/ shiboridashi)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eDosage:\u003c\/b\u003e\u003c\/span\u003e 5–6 g \/ 60 ml of water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater temperature:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e45–50 °C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003e1st soak:\u003c\/b\u003e\u003c\/span\u003e 2.5–3 minutes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003e2nd soak:\u003c\/b\u003e\u003c\/span\u003e 90 °C \/ 20 sec.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003e3rd soak:\u003c\/b\u003e\u003c\/span\u003e 90 °C \/ 60 sec.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eFurther infusions:\u003c\/b\u003e\u003c\/span\u003e gradual water increase, up to 4–5 rounds\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cblockquote\u003e Tip: the first infusion will give you a practically “gyokuro-like” experience. Use a small ceramic utensil if possible!\u003c\/blockquote\u003e\n\n\u003ch4\u003e \u003cb\u003e🔹 Western style (mug \/ larger jug)\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eDosage:\u003c\/b\u003e\u003c\/span\u003e 3–4 g \/ 250 ml\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eTemperature:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e65–70 °C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eSoaking time:\u003c\/b\u003e \u003cspan class=\"s1\"\u003e1.5–2 minutes\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eRe-casting:\u003c\/b\u003e\u003c\/span\u003e 2–3 times\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e \u003cb\u003e🔹 Cold brew\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eDosage:\u003c\/b\u003e\u003c\/span\u003e 6 g \/ 1 liter of cold water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking:\u003c\/b\u003e\u003c\/span\u003e 6–8 hours in the refrigerator\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eTaste:\u003c\/b\u003e\u003c\/span\u003e almost gyokuro-level sweetness and density – surprisingly full and fresh\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"p1\"\u003e \u003cstrong\u003eOther information:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eCultivar:\u003c\/b\u003e\u003c\/span\u003e Saemidori\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eHarvest time:\u003c\/b\u003e\u003c\/span\u003e April 14, 2025 (first picking – hatsu-tsumi)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eOrigin:\u003c\/b\u003e\u003c\/span\u003e Yame, Fukuoka Prefecture, Japan\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSteaming:\u003c\/b\u003e\u003c\/span\u003e Chumushi (medium long)\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eCaffeine:\u003c\/b\u003e\u003c\/span\u003e medium\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eL-theanine:\u003c\/b\u003e\u003c\/span\u003e high – calming, helps with focus\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eRecommended time of day:\u003c\/b\u003e\u003c\/span\u003e morning \/ early afternoon\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eRecommended tools:\u003c\/b\u003e\u003c\/span\u003e shiboridashi, kyusu, cold brew bottle \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"50g","offer_id":52152016634203,"sku":"TEA-JP-SNC-SAEM-KUMA-50G","price":9300.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/saemidori-1.jpg?v=1753457546"},{"product_id":"kumaen-tsuyuhikari-sencha","title":"Sencha Tsuyuhikari","description":"\u003cp\u003e \u003cem\u003eTsuyuhikari – from Yame, first processed as sencha: pure, fresh and sakura.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003e Detailed description\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eProducers:\u003c\/strong\u003e Masahiro Kuma (3rd generation) and Kazumi Nakatani (4th generation).\u003cbr\u003e \u003cstrong\u003eOrigin:\u003c\/strong\u003e Yame, Fukuoka, Japan – high-altitude hilly plots.\u003cbr\u003e \u003cstrong\u003eVariety:\u003c\/strong\u003e Tsuyuhikari – this is the first time it has been used to make sencha on this estate.\u003cbr\u003e \u003cstrong\u003eProcessing:\u003c\/strong\u003e steamed, rolled (sencha).\u003c\/p\u003e\n\n\u003cp\u003e The family awaited the result with excitement and hope – and the cup delivered even more than expected: the unique character of the Tsuyuhikari variety is beautifully displayed in the \u003cstrong\u003esakura aroma\u003c\/strong\u003e , \u003cstrong\u003erefreshing mouthfeel\u003c\/strong\u003e and \u003cstrong\u003edeep umami\u003c\/strong\u003e . It is no coincidence that it quickly became one of our customers’ favorites.\u003c\/p\u003e\n\n\u003ch2\u003e Flavor profile and experience\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eColor:\u003c\/strong\u003e vibrant emerald green, slightly opalescent.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e creamy green, with coastal freshness and delicate cherry blossom.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e deep umami, slightly herbal, with floral aromas; at higher temperatures, the sakura notes are more pronounced.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTexture:\u003c\/strong\u003e smooth, creamy.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Preparation instructions\u003c\/h2\u003e\n\n\u003ch3\u003e Asian (hohin\/kyusu – multiple short pours)\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea\/water:\u003c\/strong\u003e 4g\/120ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater temperature:\u003c\/strong\u003e 65–70 °C (softer, umami-rich cup); 75–80 °C for a more vibrant, sakura aroma.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1st pour:\u003c\/strong\u003e 60–75 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e2nd pour:\u003c\/strong\u003e 10–15 seconds\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e3rd pour:\u003c\/strong\u003e 30–45 seconds (then gradually increase the time)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTip:\u003c\/strong\u003e soft, filtered water (low mineral content) gives the best texture and scent.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e West\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea\/water:\u003c\/strong\u003e 2–2.5 g\/250 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater temperature:\u003c\/strong\u003e 75–80 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSoaking:\u003c\/strong\u003e 2 minutes\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eRe-soak:\u003c\/strong\u003e 1–2× 60–90 sec.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Cold brew\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea\/water:\u003c\/strong\u003e 8 g\/1 liter of cold, filtered water\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eIn the refrigerator:\u003c\/strong\u003e 6–8 hours\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTip:\u003c\/strong\u003e Shake\/swirl the bottle gently before drinking for a creamier body.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch2\u003e Unpacking and storage\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003e100 g\u003c\/strong\u003e , in an aroma-sealed bag, packaged in Japan. Store in a cool place, protected from light. After opening, store tightly closed, preferably in the refrigerator; let it warm to room temperature before preparing.\u003c\/p\u003e\n\n\u003ch2\u003e Who do we recommend it to?\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Those who like fresh, umami senchas \u003cstrong\u003ewith floral-sakura\u003c\/strong\u003e aromas.\u003c\/li\u003e\n\n\u003cli\u003e For those looking for an everyday, yet special Japanese green tea.\u003c\/li\u003e\n\n\u003cli\u003e Even for tea drinkers with more sensitive stomachs, with its gentle, creamy feel.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52178190336347,"sku":"TEA-JP-SNCH-TSYHKR-KUMA-100G","price":8600.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Tsuyuhikari-1.jpg?v=1770990580"},{"product_id":"agata-no-mori-sencha","title":"Agata no mori sencha","description":"\u003ch2\u003e\u003cb\u003e🌿 Shichimeien - Agata no Mori Sencha\u003c\/b\u003e\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cb\u003eA tea that carries the spirit of the landscape\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p3\"\u003e Shichimeien’s tea fields are located in a quiet, green area of ​​Uji, a suburb of Kyoto, where tea has been grown for centuries. This batch, \u003cspan class=\"s2\"\u003e\u003cb\u003eAgata no Mori\u003c\/b\u003e\u003c\/span\u003e , takes its name from the \u003cspan class=\"s2\"\u003e\u003cb\u003e“Agata Forest”\u003c\/b\u003e\u003c\/span\u003e that towers over the tea garden – a dense, protective grove of trees that not only defines the spirit of the place, but also shapes the character of the tea.\u003c\/p\u003e\n\n\u003cp class=\"p3\"\u003e The leaves of tea bushes growing in protected microclimates on forest edge plots are particularly fresh and vibrant. The forest buffers the heat, catches the wind, provides shade and moisture, creating the unique aromas that are characteristic of Agata no Mori sencha.\u003c\/p\u003e\n\n \u003cp class=\"p3\"\u003eThis tea \u003cspan class=\"s2\"\u003e\u003cb\u003eis not a loud celebratory one\u003c\/b\u003e\u003c\/span\u003e , but a \u003cspan class=\"s2\"\u003e\u003cb\u003equiet but deep character striving for natural balance\u003c\/b\u003e\u003c\/span\u003e . Its taste is clean, delicately green, slightly woody, sweet, yet fresh. Its aroma truly has the “smell of the forest” – but not of the wild, but of the gentle, light-flecked, quiet forest, covered with dew in the morning.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003e📍 Producer background – Shichimeien family\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p3\"\u003e Shichimeien is a historic tea garden that has been in operation \u003cspan class=\"s2\"\u003e\u003cb\u003efor seven generations\u003c\/b\u003e\u003c\/span\u003e in the city of Uji, a region known as the cradle of Japanese tea. The family is committed to traditional processing, but at the same time they are open to exploring new paths. With each of their batches, including this one, they aim to honestly reflect the natural environment and the character of the variety in the cup.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cb\u003e🍵 Flavor profile\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003ctable\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eCharacteristic\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/th\u003e\n\n\u003cth\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eDescription\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eColor\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e Light green, translucent brew\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eFragrance\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n \u003cp class=\"p1\"\u003eWoody, green leafy, slightly floral notes\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eTaste\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e Clean, balanced; subtly tart, green leafy, with a slightly sweet undertone\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eAftertaste\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e Long, slightly woody, refreshing\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eBody\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cp class=\"p1\"\u003e Medium body, silky texture\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp class=\"p1\"\u003e This tea is not loud, but rather “speaks in beautiful silence” – for those who appreciate fine details and natural harmony.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003e \u003cb\u003e☕ Preparation suggestions\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003ch4\u003e \u003cb\u003e1. Asian style (gaiwan or hohin):\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eQuantity\u003c\/b\u003e\u003c\/span\u003e : 4 g tea\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eWater temperature\u003c\/b\u003e \u003cspan class=\"s1\"\u003e: 65–70 °C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking time\u003c\/b\u003e\u003c\/span\u003e : 60–90 seconds\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eMultiple infusions\u003c\/b\u003e\u003c\/span\u003e : 3–4 times, gradually increasing the temperature and time\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"p1\"\u003e With this method, the sweeter, softer character first comes to the fore, followed by the more pronounced green-woody notes.\u003c\/p\u003e\n\n\u003ch4\u003e \u003cb\u003e2. Western style (in a cup or teapot):\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eQuantity\u003c\/b\u003e\u003c\/span\u003e : 5 g tea \/ 300 ml water\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003e\u003cb\u003eWater temperature\u003c\/b\u003e \u003cspan class=\"s1\"\u003e: 70–75 °C\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking\u003c\/b\u003e\u003c\/span\u003e : 1–1.5 minutes\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSecond-third pouring\u003c\/b\u003e\u003c\/span\u003e : if possible, raise the temperature to around 80 °C\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp class=\"p1\"\u003e This method is a comfortable and friendly way to get to know this silky-character sencha.\u003c\/p\u003e\n\n\u003ch4\u003e \u003cb\u003e3. Cold brew:\u003c\/b\u003e\n\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cb\u003e5–6 g tea \/ 500 ml water\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e \u003cspan class=\"s1\"\u003e\u003cb\u003eSoaking time\u003c\/b\u003e\u003c\/span\u003e : 6–8 hours in the refrigerator\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e The result: an extremely refreshing, woody-green aroma, soft sencha with little bitterness.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e \u003cb\u003e🎋 Who do we recommend it to?\u003c\/b\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"p1\"\u003e This tea is a perfect choice for:\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e For those who like to delve into the world of Japanese green teas\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Those looking for natural authenticity in a cup\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cp class=\"p1\"\u003e Those who are not looking for loud taste sensations, but for \u003cspan class=\"s1\"\u003e\u003cb\u003edelicate balance and clarity\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cp class=\"p1\"\u003eThose who are sensitive to detail and love tea that \u003cspan class=\"s1\"\u003e\u003cb\u003etells a story – but only if we pay attention\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52409017237851,"sku":"TEA-JP-SNCH-AGTNMR-100G","price":10900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Agata-no-mori.jpg?v=1755787203"},{"product_id":"kek-kyusu-japan-teaskanna","title":"Blue kyusu Japanese teapot","description":"\u003cp\u003e\u003cstrong\u003eBlue Kyusu Japanese Teapot – 180 ml, with Clay Filter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHandmade kyusu (Japanese teapot with a side handle) with modern lines, a blue finish, and a light pattern. Its size and design are ideal for precise, clean preparation of Japanese green teas – such as sencha and gyokuro.\u003c\/p\u003e\n\u003cp\u003eThe built-in \u003cstrong\u003eclay filter\u003c\/strong\u003e gently holds the leaves while ensuring a smooth and controlled pour.\u003c\/p\u003e\n\u003ch3\u003eWhy is it a good choice?\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDesigned for Japanese green teas\u003c\/strong\u003e – perfect volume for short, precise infusions.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePrecise, clean pour\u003c\/strong\u003e – the kyusu shape and clay filter work together.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eIdeal for 1–2 people\u003c\/strong\u003e – comfortable for tasting and everyday tea drinking.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTokoname tradition\u003c\/strong\u003e – the aesthetics and functionality of Japan's famous pottery center.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended use\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSencha:\u003c\/strong\u003e 4–6 g \/ 180 ml, 70–80 °C, 45–90 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGyokuro:\u003c\/strong\u003e 5–7 g \/ 180 ml (or proportioned for a smaller cup), 50–60 °C, 90–150 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOolong (optional):\u003c\/strong\u003e 90–95 °C, with shorter infusions – the leaves have room to unfurl, but the kyusu is primarily recommended for Japanese green teas.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 180 ml.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e earthenware (pot), \u003cstrong\u003eclay filter\u003c\/strong\u003e.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eColor:\u003c\/strong\u003e blue, with a light pattern.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOrigin\/style:\u003c\/strong\u003e Tokoname-inspired Japanese kyusu shape.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eCare and tips\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePreheating:\u003c\/strong\u003e Rinse with hot water before use for stable heat retention.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e Rinse only with clean water; \u003cem\u003edo not\u003c\/em\u003e use detergent.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDrying:\u003c\/strong\u003e After tea, rinse, and leave with the lid open to dry completely.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAvoid thermal shock:\u003c\/strong\u003e Do not switch suddenly from cold to hot and vice versa; do not use over direct flame.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDedication:\u003c\/strong\u003e Due to the unglazed\/clay surface, it is advisable to \"dedicate\" it to one type of tea (primarily for Japanese green teas).\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":51221564686683,"sku":"Tokoname-kek-fold-132","price":24300.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/kek-kyusu-2.jpg?v=1755965241"},{"product_id":"matcha-agata-no-shiro","title":"Matcha Agata no shiro - Ceremonial grade 30g","description":"\u003cdiv\u003e\n\n\u003ch2\u003eAgata no Shiro – Ceremonial Grade Matcha\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eAgata no Shiro\u003c\/strong\u003e is an elegant matcha, evoking the Uji tradition: with a silky, creamy texture, deep \u003cem\u003eumami\u003c\/em\u003e, and subtle floral-honey sweetness. The sip is clean and smooth, the aftertaste lingers, and bitterness is barely perceptible. It's the kind of cup that elevates the everyday – and still offers layers for even experienced tea connoisseurs.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin \u0026amp; Processing\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Uji matcha (shaded tencha from stone mill grinding)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eProcessing:\u003c\/strong\u003e 20+ days of shading → steaming → drying → stem removal (tencha) → fine stone mill grinding (≤10 μm)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eProfile:\u003c\/strong\u003e round, creamy, subtly astringent; clean, \"green\" sweetness\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAroma:\u003c\/strong\u003e fresh tea field and pine pollen notes, white flowers, creamy undertones\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePalate:\u003c\/strong\u003e silky umami, floral honey, white chocolate, and fresh cream\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinish:\u003c\/strong\u003e long-lasting sweet, clean, and cool freshness\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBody:\u003c\/strong\u003e creamy, velvety, delicately oily sensation\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003ePreparation – Recommendations\u003c\/h3\u003e\n\n\u003cp\u003e\u003cem\u003eTip:\u003c\/em\u003e Sift the powder directly before preparation, use soft water (TDS ~30–80 ppm), and a preheated \u003cem\u003echawan\u003c\/em\u003e. The temperature should be lower than for loose leaf teas.\u003c\/p\u003e\n\n\u003ch4\u003eUsucha (Light, Foamy Matcha)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha\/Water:\u003c\/strong\u003e 2 g (approx. 2 chashaku) \/ 60–70 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater:\u003c\/strong\u003e 75–80 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMethod:\u003c\/strong\u003e sifting → thick paste with a small amount of water → add remaining water → whisk for 15–20 seconds in Z\/W motions until foamy\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eResult:\u003c\/strong\u003e thick, fine-bubbled foam, round, sweet-umami sip\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003eKoicha (Thick, \"Spoon-Standing\" Matcha)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha\/Water:\u003c\/strong\u003e 4 g \/ 35–45 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater:\u003c\/strong\u003e 70–75 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMethod:\u003c\/strong\u003e whisk slowly in circular motions until creamy (without foaming)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eResult:\u003c\/strong\u003e deep, silky, very umami; minimal astringency\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003eMatcha Latte (Silky, Dessert-like)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha\/Water\/Milk:\u003c\/strong\u003e 2 g \/ 30 ml water + 150–180 ml milk\/plant-based drink\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater\/Milk Temperature:\u003c\/strong\u003e 70–75 °C (no need to boil)\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMethod:\u003c\/strong\u003e mix matcha into a paste with a little water, then top with heated (or frothed) milk\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eResult:\u003c\/strong\u003e creamy, white chocolate-honey character; a caffeine-free \"comfort cup\"\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eUseful Tips\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003eIf too thick, add 5–10 ml of water; if too thin, increase the powder by 0.2–0.5 g.\u003c\/li\u003e\n\n\u003cli\u003eFor lattes, choose a more natural, less sweet plant-based drink to allow the tea's flavor to shine through.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eAfter opening, reseal tightly, protect from light and odors, and store in a cool place. For longer storage, refrigeration is recommended (allow to reach room temperature before opening), and enjoy freshness within 2–3 months.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"30g","offer_id":53143406739803,"sku":"TEA-JP-MTCH-SHCHMN-AG-30G","price":16520.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/agata-no-shiro.jpg?v=1756038767"},{"product_id":"matcha-yufu-no-mukashi","title":"Matcha Yufu no Mukashi - Ceremonial grade","description":"\u003cdiv\u003e\n\n\u003ch2\u003eShichimeien - Yufu no Mukashi (Uji, Kyōto) • Ceremonial matcha\u003c\/h2\u003e\n\n\u003cp\u003e Yufu no Mukashi is made from carefully selected, first-harvest tencha from the historic Horii Shichimeien tea garden (Uji, Kyoto) and ground in a stone mill. Its color is vibrant emerald green, its texture is silky, and its flavor is deep \u003cem\u003eumami\u003c\/em\u003e , delicate sweetness, and a long, smooth finish.\u003c\/p\u003e\n\n\u003ch3\u003e Why is it lovable?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eOriginating in Uji\u003c\/strong\u003e – the cradle of Japanese matcha; Shichimeien is one of the oldest tea producers\/makers in the area.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCeremonial quality\u003c\/strong\u003e – a classic, balanced cup for usucha; also works well in koicha.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSilky texture\u003c\/strong\u003e – fine grinding, easy foaming, clean sipping sensation.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Details\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eOrigin:\u003c\/strong\u003e Uji, Kyoto, Japan\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRaw material:\u003c\/strong\u003e first-harvest tencha, ground in a stone mill\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eQuality:\u003c\/strong\u003e ceremonial\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePackaging:\u003c\/strong\u003e 30 g metal can\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eUses:\u003c\/strong\u003e usucha (thin tea); can also be made into koicha (thick tea)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eQuality preservation:\u003c\/strong\u003e general marking of Shichimeien matcha: ~6 months from production; can be stored well refrigerated\/frozen (keep closed after opening)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eScent:\u003c\/strong\u003e fresh, green, slightly floral-nutty tones\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e deep umami, subtle natural sweetness, no bitterness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTexture:\u003c\/strong\u003e creamy, silky foam\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e long, smooth, clean, soothing\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Preparation (recommendations)\u003c\/h3\u003e\n\n\u003cp\u003e \u003cem\u003ePro tip:\u003c\/em\u003e always sieve your matcha; cool the water to ~75–80 °C. Pre-warm the cup\/chasen.\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eUsucha (thin tea, classic)\u003c\/strong\u003e\u003cbr\u003e 2 g matcha + 60–70 ml, 75–80 °C water. Whisk in a “W” motion for 15–20 seconds, until a fine, thick foam forms.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKoicha (thick tea, more festive)\u003c\/strong\u003e\u003cbr\u003e 4 g matcha + 30–50 ml, 70–80 °C water. Do not foam, but slowly “knead” until creamy.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eIced matcha shake (refreshing)\u003c\/strong\u003e\u003cbr\u003e 2 g matcha + 200–250 ml cold water + ice in a shaker; shake vigorously for 20–30 seconds. Silky, clean, refreshing.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003ch3\u003e Storage\u003c\/h3\u003e\n\n\u003cp\u003e After opening, close tightly and refrigerate. For longer storage, it can also be frozen; leave the box at room temperature before use to prevent condensation.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":51224930189659,"sku":"TEA-JP-MTCH-YFNMKSH-30G","price":26570.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/yufu-no-mukashi-matcha.jpg?v=1758961954"},{"product_id":"matcha-narino","title":"Matcha Narino - Ceremonial grade","description":"\u003cp\u003e \u003cstrong\u003eShichimeien Narino – top matcha from Uji, for koicha\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Narino is the essence of the traditional matcha world of Uji, Kyoto: made from first-picked, shaded tencha, finely ground in-house on a traditional stone mill. Its taste is exceptionally pure and deep, with an almost complete lack of bitterness – ideal for festive cups and tea ceremonies.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eWhy we love it\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Deep, sweet umami and silky body, with a long, clean finish.\u003c\/li\u003e\n\n\u003cli\u003e It shows itself most beautifully in koicha; it can also be made into usucha.\u003c\/li\u003e\n\n\u003cli\u003e Freshly ground, very fine grain – creamy, shiny texture.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003ch3\u003eOrigin and producer\u003c\/h3\u003e\n\n\u003cp\u003e Horii Shichimeien is one of the oldest family-run tea houses and workshops in Uji. They use tencha from their own plantations, which are ground \u003cem\u003einto matcha\u003c\/em\u003e using traditional stone mills at low speeds. The name Narino refers to the house's selection\/clone and also the daughter of the tea grower :-): the aim is for \u003cstrong\u003edeep sweetness\u003c\/strong\u003e , \u003cstrong\u003eexceptionally low bitterness\u003c\/strong\u003e and a \u003cstrong\u003elong, clean aftertaste\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eFlavor profile\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cem\u003eAroma:\u003c\/em\u003e sweet-green, fresh, delicately floral-green-spicy.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cem\u003eTaste:\u003c\/em\u003e full umami, grainy-nutty softness, minimal tartness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cem\u003eTexture:\u003c\/em\u003e dense, silky; creamy “syrupiness” in koicha.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cem\u003eFinish:\u003c\/em\u003e long, clean, cool feeling.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003ePreparation\u003c\/strong\u003e ( \u003cem\u003enot\u003c\/em\u003e recommended for milk\/latte and cold brew)\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cem\u003eKoicha – recommended:\u003c\/em\u003e 3–4 g matcha + 30–40 ml, 70–75 °C water. Sift the powder; “knead” with a little water in a warmed cup until creamy, then add the remaining water little by little. No need to froth.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cem\u003eUsucha:\u003c\/em\u003e 2 g matcha + 60–80 ml, 75–80 °C water. Sieve; mash with a little water; then whisk with quick “W” movements into a fine, small-bubble cream.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eUseful tips\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Always sieve your matcha for a silky texture.\u003c\/li\u003e\n\n\u003cli\u003e Use soft, low-mineral water.\u003c\/li\u003e\n\n\u003cli\u003e Preheat the chawan, then wipe the vessel dry before straining the tea into it.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e After opening, keep closed in a cool, dry place. In the refrigerator, only airtight, protected from odors.\u003c\/li\u003e\n\n\u003cli\u003e For freshness, it is best to consume within 4–6 weeks.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Japanese green tea (matcha) – Uji, Kyoto, Japan.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":51224930713947,"sku":"TEA-JP-MTCH-NARINO-30G","price":31200.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/narino-1.jpg?v=1756038869"},{"product_id":"houjicha-agata-no-kaori","title":"Hojicha Agata no Kaori","description":"\u003ch2\u003eAgata no Kaori Hōjicha — Shichimeien, Uji • fragrant, roasted until golden brown\u003c\/h2\u003e\n\n\u003cp\u003e \u003cem\u003eAgata no Kaori\u003c\/em\u003e is Shichimeien's fragrant, golden-brown roasted \u003cem\u003ehōjicha\u003c\/em\u003e tea: with a distinctly clean, nutty-toasted grain character, little bitterness and a smooth sip. A soothing, warm, \"homey\" cup for everyday tea drinking.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; style\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRegion:\u003c\/strong\u003e Uji, Kyoto — the historical center of Japanese tea culture.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCreator:\u003c\/strong\u003e Horii Shichimeien (founded 1879).\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eStyle:\u003c\/strong\u003e medium roasted \u003cem\u003ehōjicha\u003c\/em\u003e , strong aroma, low bitterness.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Processing in brief\u003c\/h3\u003e\n\n\u003cp\u003e Carefully selecting leaves suitable for Hōjicha, roasting them evenly to a golden brown; the goal is to enhance the aroma and maintain a clean, smooth taste.\u003c\/p\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e toasted grain, nuts, hazelnuts, delicate caramel.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e round and clean; nutty-malty tones, faint brown sugar and roasted sesame seeds.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eFinish:\u003c\/strong\u003e soft, warm, with a slight bitterness.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommended preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eJapanese (kyusu) method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5–6 g \/ 200 ml soft water\u003c\/li\u003e\n\n\u003cli\u003e 90–95°C\u003c\/li\u003e\n\n\u003cli\u003e 1st pour: 45–60 sec • 2nd: 20–30 sec • 3rd: 45–60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eWestern method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 3g \/ 250–300ml\u003c\/li\u003e\n\n\u003cli\u003e 90–95 °C, 2–3 minutes\u003c\/li\u003e\n\n\u003cli\u003e Second pour: +30–45 sec.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eCold brew \/ cold soak\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 8–10 g \/ 1 liter\u003c\/li\u003e\n\n\u003cli\u003e Refrigerate for 6–8 hours\u003c\/li\u003e\n\n\u003cli\u003e Result: a silky, clean and refreshingly nutty-roasted cup.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Things to know\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePackaging (manufacturer's):\u003c\/strong\u003e 100 g and 200 g (guideline).\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePreparation guidelines (manufacturer's):\u003c\/strong\u003e \"For 2 people\" approx. 12 g \/ serving.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShelf life (manufacturers):\u003c\/strong\u003e ~6 months from date of manufacture.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Difference between versions\u003c\/h3\u003e\n\n\u003cp\u003e Shichimeien \u003cem\u003eUjichashi Hōji\u003c\/em\u003e tea is described by the manufacturer as having a “cleaner taste” and more fragrant than \u003cem\u003eAgata no Kaori\u003c\/em\u003e — \u003cem\u003eAgata no Kaori\u003c\/em\u003e has a rounder, “gentler” everyday profile.\u003c\/p\u003e\n\n \u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e\u003cem\u003eNote:\u003c\/em\u003e The proportions are starting points; you may want to fine-tune them according to water, equipment, and taste.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52408929386843,"sku":"TEA-JP-HJCH-AGTNKR-100G","price":6990.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/osada-houjicha-2.jpg?v=1756038919"},{"product_id":"genmaicha-jas-organic","title":"Genmaicha - JAS organic","description":"\u003cp\u003e \u003cstrong\u003eJAS Organic Genmaicha\u003c\/strong\u003e – one of the friendliest genres of Japanese tea culture: a blend of green tea and roasted brown rice. The end result is a particularly comfortable tea that goes well with meals: a scent reminiscent of roasted seeds, soft green tones, and a round, warm finish.\u003c\/p\u003e\n\n\u003cp\u003e The \u003cstrong\u003eJAS Organic\u003c\/strong\u003e label is tied to the Japanese organic standards system: the “Organic JAS” logo can only be used by certified operators, and in Japan, the organic designation of a product is tied to the regulated logo. This background gives the kind of peace of mind we look for in our cup: pure ingredients, a traceable system.\u003c\/p\u003e\n\n\u003ch3\u003e What to expect in the cup?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e toasted rice, hazelnuts, fresh cereal-warm notes\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eTaste:\u003c\/strong\u003e round, smooth, with the nutty-sweet character of rice; accompanied by a delicate green tea freshness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eMood:\u003c\/strong\u003e \"everyday favorite\" - after lunch, in the afternoon, or with meals\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e What is genmaicha?\u003c\/h3\u003e\n\n\u003cp\u003e Genmaicha is classically a blend of \u003cstrong\u003egreen tea (often sencha)\u003c\/strong\u003e and \u003cstrong\u003eroasted brown rice\u003c\/strong\u003e ; in many styles, the proportion of rice is particularly high, giving it a distinctive toasted aroma and a softer overall flavor.\u003c\/p\u003e\n\n\u003ch3\u003e Preparation – 3 proven methods\u003c\/h3\u003e\n\n\u003ch4\u003e 1) Japanese style (short, fresh infusions)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eDosage:\u003c\/strong\u003e 4–5 g \/ 150 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 80–85 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTime:\u003c\/strong\u003e 30–45 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRe-pouring:\u003c\/strong\u003e 2–3 times; the 2nd pour can be shorter (10–20 seconds)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cem\u003eTip:\u003c\/em\u003e if you want a slightly \"greener\" cup, keep the temperature lower and the first steeping shorter.\u003c\/p\u003e\n\n\u003ch4\u003e 2) Western style (a larger cup)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eServing size:\u003c\/strong\u003e 4g\/250ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 85–90 °C\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eTime:\u003c\/strong\u003e 60–90 seconds\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cem\u003eTip:\u003c\/em\u003e if you want to enhance the aroma of the toasted rice, the water can be a little hotter (90 °C), but don't let it sit for too long.\u003c\/p\u003e\n\n\u003ch4\u003e 3) Cold brew (silky, sweet, ultra fresh)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eDosage:\u003c\/strong\u003e 8–10 g \/ 1 liter of cold water\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTime:\u003c\/strong\u003e 4–6 hours in the refrigerator\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFilter:\u003c\/strong\u003e filter and consume within 1–2 days\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Storage\u003c\/h3\u003e\n\n\u003cp\u003e Keep it in a dry, cool place, protected from light, tightly closed - genmaicha easily absorbs environmental scents.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52078490943835,"sku":"TEA-JP-GNMCH-RIS-100G","price":5980.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/genmaicha.jpg?v=1756038971"},{"product_id":"matcha-shichimei-no-mukashi","title":"Matcha Shichimei no Mukashi - Ceremonial Grade","description":"\u003cdiv\u003e\n\n\u003ch3\u003e Shichimei no Mukashi - Horii Shichimeien, Uji\u003c\/h3\u003e\n\n \u003cp\u003eShichimei no Mukashi is a refined, ceremonial-quality uji matcha: silky, creamy in the mouth, pure sweetness and long-lasting umami. Horii Shichimeien has been making traditional matcha teas for generations.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; producer\u003c\/h3\u003e\n\n\u003cp\u003e Japan, Kyoto Prefecture, Uji. Horii Shichimeien selects from historic Uji tea gardens, using traditional processing and modern quality control to ensure consistent, high standards.\u003c\/p\u003e\n\n\u003ch3\u003e Processing\u003c\/h3\u003e\n\n\u003cp\u003e Shaded cultivation → picking → steaming → drying ( \u003cem\u003etencha\u003c\/em\u003e ) → gentle, slow stone-milling (matcha). Shade enhances umami and natural sweetness, while stone-milling preserves the silky fineness of the powder.\u003c\/p\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e fresh, green, delicately marine (nori), with soft creamy tones.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e round and creamy; sweet umami, slight nutty\/chestnut notes, minimal tartness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAftertaste:\u003c\/strong\u003e clean, long, velvety sensation.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eBody:\u003c\/strong\u003e fine, foamy in usucha; dense, shiny, creamy in koicha.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eUsucha (thin tea):\u003c\/strong\u003e sieve ~2 g matcha (1.5–2 cups), add 60–80 ml of water at ~70–75 °C. First, slowly whisk, then froth with a quick “W” motion for 15–20 seconds.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKoicha (thick tea):\u003c\/strong\u003e sieve 3–4 g of matcha, add 20–30 ml of water, ~80–85 °C. Instead of frothing, slowly “knead” until creamy; the goal is a thick, varnish-like, foam-free texture.\u003c\/p\u003e\n\n\u003ch3\u003e Who do we recommend it to?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Those looking for a soft, harmonious, bitterness-free matcha for everyday ceremonial consumption.\u003c\/li\u003e\n\n\u003cli\u003e For those who want to try both the usucha and koicha styles with the same item.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Storage\u003c\/h3\u003e\n\n\u003cp\u003e After opening, close tightly. Store in a cool, dark place (refrigerate in summer). Allow to warm to room temperature before use to prevent condensation.\u003c\/p\u003e\n\n\u003ch3\u003e Ingredients\u003c\/h3\u003e\n\n \u003cp\u003e100% ground green tea ( \u003cem\u003eCamellia sinensis\u003c\/em\u003e ), without additives.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":51224932188507,"sku":"TEA-JP-MTCH-SHCHMNNMKSH-30G","price":25950.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/shichimeien-no-mukashi.jpg?v=1756039026"},{"product_id":"tencha-hatsu-mukashi","title":"Tencha - Hatsu mukashi","description":"\u003csection class=\"product-content\"\u003e\n\u003ch1\u003e Tencha - Hatsu Mukashi\u003c\/h1\u003e\n\n\n\u003cp\u003e A lightly brewed, sweet Japanese tea specialty: \u003cstrong\u003etencha\u003c\/strong\u003e is essentially the raw material for matcha \u003cem\u003ebefore it is ground\u003c\/em\u003e . Emerald green leaves, soft, silky cup – the character is reminiscent of both sophisticated matcha and a delicate, sweet white tea.\u003c\/p\u003e\n\n\n\u003ch2\u003e What is tencha?\u003c\/h2\u003e\n\n   \u003cp\u003eThe picked leaves \u003cstrong\u003eare steamed\u003c\/strong\u003e , then \u003cstrong\u003eunrolled\u003c\/strong\u003e (which makes the drink softer), the woody parts of the leaf and the stems are removed, leaving \u003cstrong\u003eonly the pure inner leaf\u003c\/strong\u003e ( \u003cem\u003etencha\u003c\/em\u003e ). This is then ground into matcha using stone mills. Hatsu Mukashi tencha has a particularly clean, sweet finish due to the delicate shading and careful processing.\u003c\/p\u003e\n\n\n\u003ch2\u003e Taste experience\u003c\/h2\u003e\n\n\u003cp\u003e Light body, fresh green notes and natural sweetness; silky start, delicate vegetal notes in the middle ( \u003cem\u003espring salad\u003c\/em\u003e , steamed leafy greens), clean, long sweet finish. The texture is reminiscent of a cross between a soft sencha and an elegant white tea.\u003c\/p\u003e\n\n\n\u003ch3\u003e Flavor profile – broken down\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e fresh, green, slightly sweet.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e soft sweetness, delicate herbal notes, very restrained bitterness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTexture:\u003c\/strong\u003e silky, light.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAftertaste:\u003c\/strong\u003e clean, long, sweetly green.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n   \u003ch2\u003ePreparation\u003c\/h2\u003e\n\n\u003cp\u003e Tencha leaves, due to their lack of twist, produce the most beautiful, sweet cup \u003cem\u003ewhen steeped in slightly warmer water and for a longer period of time\u003c\/em\u003e .\u003c\/p\u003e\n\n\n\u003ch3\u003e Recommended (for a soft, sweet cup)\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eDosage:\u003c\/strong\u003e 2–3 g tea \/ 250 ml water\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater temperature:\u003c\/strong\u003e 85 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSoaking:\u003c\/strong\u003e ~2 minutes\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Alternatives\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eLighter:\u003c\/strong\u003e 75–80 °C, 1–1.5 minutes – with even fresher green notes.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCold brew:\u003c\/strong\u003e 6–8 g \/ 500 ml cold water, 4–6 hours in the refrigerator, can be consumed immediately after filtering.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003csmall\u003eThe guidelines are a starting point – adjust the dosage and time to your own taste.\u003c\/small\u003e\u003c\/p\u003e\n\n\n\u003ch2\u003e Culinary idea (optional)\u003c\/h2\u003e\n\n\u003cp\u003e At the end of the tea drinking, the leaves can be used \u003cem\u003egastronomically\u003c\/em\u003e : tossed with a little soy sauce and rice vinegar as a salad, sprinkled on top of cooked rice, or mixed into light dressings.\u003c\/p\u003e\n\n\n\u003ch2\u003e Unpacking and storage\u003c\/h2\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePackaging:\u003c\/strong\u003e 30 g, in an aroma-sealed bag.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Packaged in Japan, refrigerated.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool place, protected from light and moisture; reseal carefully after opening.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch2\u003e Origin and creator – Horii Shichimeien (Uji)\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eHorii Shichimeien\u003c\/strong\u003e is one of the oldest teahouses in Uji (Kyoto). “Shichimeien” means “seven great tea gardens” – of these, \u003cem\u003eOkunoyama\u003c\/em\u003e is the only one left in the Uji area, managed by the Horii family. The family has been involved in the entire chain from cultivation to grinding for 600 years; the 3rd generation Horii Chōjirō is credited with the introduction of \u003cem\u003etencha-ro\u003c\/em\u003e , the tencha drying kiln, which determined the development of Ujii processing.\u003c\/p\u003e\n\n\n\u003ch2\u003e We recommend it in pairs\u003c\/h2\u003e\n\n\u003cp\u003e It's also worth trying the \u003cstrong\u003eHatsu Mukashi matcha\u003c\/strong\u003e version - the stone-milled, powdered version of the same leaf material.\u003c\/p\u003e\n\n\u003c\/section\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":51224932221275,"sku":"TEA-JP-TNCH-HSTMUKSH-30G","price":7500.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/tencha-agata-no-shiro-2.jpg?v=1756039034"},{"product_id":"todou-no-mukashi","title":"Matcha Todou no Mukashi - Ceremonial Grade 30g","description":"\u003ch2\u003e Todou no Mukashi – Matcha (ceremonial quality)\u003c\/h2\u003e\n\n\n\u003cp\u003e \n\u003cstrong\u003eTodou no Mukashi\u003c\/strong\u003e is a balanced, silky creamy matcha from Uji (Kyoto Prefecture),\n which is made by Horii Shichimeien. The selected, hand-picked leaves (mainly from the \u003cem\u003eSamidori\u003c\/em\u003e cultivar)\n they deliver deep umami, soft sweetness and a clean, elegant finish – with minimal bitterness.\n\u003c\/p\u003e\n\n\n\u003cp\u003e\n The basis of matcha is shaded tencha: after picking, the leaves are steamed, dried, strained (tencha), and then finely ground with a stone mill.\n The shading enhances the umami and bright green color, while the gentle grinding preserves the delicate aromas.\n\u003c\/p\u003e\n\n\n\u003ch3\u003e Detailed description (origin, character)\u003c\/h3\u003e\n\n\u003cp\u003e\n \u003cstrong\u003eTodou no Mukashi\u003c\/strong\u003e is for those who regularly drink matcha and want to take it to the next level:\n a fuller, creamier, yet easy-to-drink cup that can be festive even on weekdays.\n\u003c\/p\u003e\n\n\n\u003ch3\u003e Taste experience\u003c\/h3\u003e\n\n\u003cp\u003e\n A creamy, umami-centric cup, with a subtle buttery-seedy warmth and a lingering sweet aftertaste.  \nThe texture is velvety, the finish is clean and “green” fresh.\n\u003c\/p\u003e\n\n\n\u003ch4\u003e Flavor profile – broken down\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e fresh green notes, soft, sweet tones\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e deep umami, natural sweetness, subdued bitterness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTexture:\u003c\/strong\u003e creamy, silky, “milky” feel\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAftertaste:\u003c\/strong\u003e clean, long, sweetly green\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Preparation – 3 ways\u003c\/h3\u003e\n\n\n\u003ch4\u003e 1) Usucha (“thin”)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eServing size:\u003c\/strong\u003e 2 g matcha + 60–70 ml water\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater temperature:\u003c\/strong\u003e 70–80 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTechnique:\u003c\/strong\u003e sieve; froth in a preheated chawan using quick, “W” movements for 15–20 seconds.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch4\u003e 2) Koicha (“dense”)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eServing size:\u003c\/strong\u003e 4 g matcha + 30–40 ml water\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater temperature:\u003c\/strong\u003e 70–80 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTechnique:\u003c\/strong\u003e sieve; stir slowly, in a circular motion until smooth (do not foam) – creamy, deep umami.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch4\u003e 3) Iced matcha shake (refreshing)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eServing size:\u003c\/strong\u003e 2 g matcha + 200–250 ml cold water + ice\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eTechnique:\u003c\/strong\u003e shake vigorously in a shaker for 20–30 seconds; silky, clean, refreshing cup.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp\u003e \u003cstrong\u003eRecommended tools:\u003c\/strong\u003e chawan (cup), chasen (bamboo whisk), chashaku (spoon), fine sieve.\u003c\/p\u003e\n\n\n\u003ch3\u003e Water \u0026amp; quality\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e soft, low in minerals.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTemperature:\u003c\/strong\u003e 70–80 °C – water that is too hot can easily “burn” the aromas.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSifting:\u003c\/strong\u003e before each preparation – this will make it lump-free and really creamy.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Storage\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e After opening, keep tightly closed, in a cool, dark place (ideally in the refrigerator), away from moisture.\u003c\/li\u003e\n\n\u003cli\u003e For best results, consume within 4-8 weeks for fresh flavors.\u003c\/li\u003e\n\n\u003cli\u003e Shelf life from date of manufacture: typically 6 months (in sealed packaging).\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Why do we love it?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSamidori-based\u003c\/strong\u003e , rich in umami, yet clean in character.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCreamy texture\u003c\/strong\u003e and a long, sweet finish – “quiet” elegance.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eVersatile:\u003c\/strong\u003e silky in usucha, festively full in koicha; and refreshingly clear on ice.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n","brand":"Teavolution Tea Shop","offers":[{"title":"30g","offer_id":52126177624411,"sku":"TEA-JP-MTCH-SHC-TODOU-30G","price":28450.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Todou-no-mukashi.jpg?v=1769619077"},{"product_id":"okuyutaka-sencha","title":"Okuyutaka sencha","description":"\u003ch2\u003e Kumaen Okuyutaka Sencha - Yame, Fukuoka\u003c\/h2\u003e\n\n\u003cp\u003e A uniformly green, clean brew, full umami and silky mouthfeel - the precise work of the Kumaen family's mountain plantations meets the expressive, balanced character of the Okuyutaka cultivar (tea plant variety). An everyday \"peak sencha\" that brings the deep sweetness typical of the Yame region.\u003c\/p\u003e\n\n\u003ch3\u003e\n\n \u003cspan style=\"font-size: 0.875rem;\"\u003eOkuyutaka (おくゆたか) – a later-harvested, umami-rich sencha variety\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h3\u003e\n\n\u003cdiv class=\"product-long-description\"\u003e\n\n \u003cp\u003e\u003cstrong\u003eOkuyutaka (おくゆたか)\u003c\/strong\u003e is a \u003cstrong\u003emid-late\u003c\/strong\u003e sencha cultivar registered in 1983 at the Kanaya Tea Experiment Station. It is unique in that \u003cstrong\u003eit is not a Yabukita bloodline\u003c\/strong\u003e , so it tells a different story in the cup: \u003cstrong\u003egentle, clean umami\u003c\/strong\u003e , a different aroma character, and a distinctly “round” balance.\u003c\/p\u003e\n\n\u003ch3\u003e Origin, name, character\u003c\/h3\u003e\n\n\u003cp\u003e \" \u003cem\u003eOku\u003c\/em\u003e \" (奥) refers to the \u003cstrong\u003elater development\u003c\/strong\u003e of the variety, while \" \u003cem\u003eYutaka\u003c\/em\u003e \" (豊か) commemorates the parent \u003cstrong\u003eYutakamidori (ゆたかみどり)\u003c\/strong\u003e . Okuyutaka is also known for its higher yield and is described as having good cold tolerance and lower disease susceptibility.\u003c\/p\u003e\n\n\u003ch3\u003e “Family Tree” – where did Okuyutaka come from?\u003c\/h3\u003e\n\n\u003cp\u003e \u003cem\u003eA quick overview – just as much genetics as you can take in with a smile.\u003c\/em\u003e \u003c\/p\u003e\n\n\u003cpre style=\"background: #f7f7f7; padding: 14px; border-radius: 10px; overflow: auto; line-height: 1.35;\"\u003e Selected from Asatsuyu (あさつゆ) seeds (1949)\n │ \n└── Yutakamidori ゆたかみどり ♀\n ×\n Tamamidori (Zairai of Kyoto) ───┐\n ├── Cha-Hon F1NN8 茶本F1NN8 ♂\n Shizuoka Zairai No.6 静岡在来6号 ─┘\n │\n └── Okuyutaka おくゆたか\n(茶農林34号 – “tea plant No.34”)\n\u003c\/pre\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch3\u003e Plant properties – what you can \"read\" in the garden\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eIntermediate growth form\u003c\/strong\u003e , with well-developed stems and many branches.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eGood rooting\u003c\/strong\u003e – can also be reliably grown from cuttings.\u003c\/li\u003e\n\n\u003cli\u003e Shiny, slightly wrinkled, rounded leaves; \u003cstrong\u003ethicker\u003c\/strong\u003e character in several places compared to Yabukita\u003c\/li\u003e\n\n\u003cli\u003e Longer shoots, darker green fresh leaves;\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Harvest time and yield – the “work organizer” advantage\u003c\/h3\u003e\n\n \u003cp\u003eOkuyutaka typically buds \u003cstrong\u003eabout 8 days\u003c\/strong\u003e after Yabukita, and first harvest is \u003cstrong\u003eabout 6 days\u003c\/strong\u003e later. The yield \u003cstrong\u003eis higher than\u003c\/strong\u003e Yabukita in many places (on average, about \u003cstrong\u003e~50%\u003c\/strong\u003e more is reported, and even more under certain conditions). This later timing can also be well-suited to other varieties, making the season more even.\u003c\/p\u003e\n\n\u003ch3\u003e Why do they like it?\u003c\/h3\u003e\n\n\u003cp\u003e One of the most beautiful messages of Okuyutaka in the cup: \u003cstrong\u003ea mild, umami-rich\u003c\/strong\u003e taste, and \u003cstrong\u003ea different aromatic character\u003c\/strong\u003e compared to the typical Yabukita-dominant profile. According to the descriptions, the amino acid content is particularly high (in tests compared to Yabukita), while the catechins are slightly lower and the caffeine can be higher - making the sip both \"soft\" and lively.\u003c\/p\u003e\n\n\u003ch3\u003e Where does this breed feel comfortable?\u003c\/h3\u003e\n\n \u003cp\u003eIts cold tolerance and stability are often highlighted, so it can be an interesting choice, especially south of the Tokai region, in the southern parts of Shizuoka, and even in cooler, mountainous areas - where spring cold still has its say.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch3\u003e Our Okuyutaka Sencha - Origin \u0026amp; Producer\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eProducer:\u003c\/strong\u003e Kumaen (Yame, Fukuoka) – multi-generational family tea farm\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCultivar:\u003c\/strong\u003e Okuyutaka (late ripening, high umami potential, lower tannin sensation)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRegion:\u003c\/strong\u003e foggy mornings, large daily temperature fluctuations; clean, sweet profile typical of Yame senchas\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eProcessing:\u003c\/strong\u003e gentle steaming (often asamushi), careful twisting and drying\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Taste and aroma profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e sweet-umami vegetable notes (edamame, steamed spinach), nori\/kombu, fresh grass\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e deep umami, creamy sweetness; green almond, milky\/creamy nuances with a delicate freshness\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eBody \u0026amp; finish:\u003c\/strong\u003e medium-full, smooth sip; long, sweet-mineral aftertaste\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e When do we recommend it?\u003c\/h3\u003e\n\n\u003cp\u003e For both morning focus and afternoon relaxation. Okuyutaka is a clean, reliable “comfort-sencha”: stable umami, little bitterness, harmonious sweetness.\u003c\/p\u003e\n\n\u003ch3\u003e Preparation instructions\u003c\/h3\u003e\n\n\u003ch4\u003e Asian (kyusu\/gongfu) method\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eEquipment:\u003c\/strong\u003e Japanese jug (kyusu) 120–200 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 5–6 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 70–75 °C (soft water is preferred)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1st pour:\u003c\/strong\u003e 60–80 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e2nd–3rd pour:\u003c\/strong\u003e 20–40 seconds, then gradually increase\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTip:\u003c\/strong\u003e Creamier and more umami at around 70 °C, fresher and greener at 75 °C.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Western method\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eEquipment:\u003c\/strong\u003e 300–350 ml cup or jug ​​with strainer\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 3–4 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 75–80 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSoaking:\u003c\/strong\u003e 1:30–2:00 minutes; 1–2 shorter infusions can be made from the same batch\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Cold brew\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eRatio:\u003c\/strong\u003e 8–10 g\/liter\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTime:\u003c\/strong\u003e 6–8 hours in the refrigerator\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eResult:\u003c\/strong\u003e a silky, very low bitterness, sweet-umami drink with fresh green tones\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Tips \u0026amp; Pairing\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e soft, low TDS (≈20–80 ppm) enhances umami and clarity\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFood pairing:\u003c\/strong\u003e lightly salty snacks (nori, toasted seeds), fresh goat cheese, rice balls (onigiri)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eStorage:\u003c\/strong\u003e Protect from light and odors, airtight; keep refrigerated after opening\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52178181292379,"sku":"TEA-JP-SNCH-OKYTK-KUMA-100G","price":13500.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/okuyutaka-1001.jpg?v=1756391334"},{"product_id":"yabukita-sencha","title":"Yabukita Sencha","description":"\u003ch2\u003e Kumaen Yabukita Sencha - Yame, Fukuoka\u003c\/h2\u003e\n\n\u003cp\u003e Yabukita is Japan's iconic sencha tea plant variety: pure, fresh and balanced. Carefully crafted by the Kumaen family, this batch delivers fresh green aromas, reliable umami and an elegant, lively finish - a 'classic' Japanese sencha that's good to return to.\u003c\/p\u003e\n\n\u003cp\u003e 100 gram package, packaged in Japan, refrigerated.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; producer\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eProducer:\u003c\/strong\u003e Kumaen – multi-generational Yamei tea farm\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Yabukita (balanced umami-freshness, bright green character)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRegion:\u003c\/strong\u003e Yame, Fukuoka – foggy dawns, large daily temperature fluctuations, clean, sweet tones\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eProcessing:\u003c\/strong\u003e careful steaming (asamushi–chūmushi depending on the batch), precise twisting and drying\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Taste and aroma profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e fresh grass and steamed greens, nori\/kombu, raw almonds, a hint of citrus zest\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e clean, vibrant umami; green pea-spinach sweetness with a delicate fresh acidity; slight white pepperiness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBody \u0026amp; finish:\u003c\/strong\u003e medium body, silky mouthfeel; long, refreshing, sweet-mineral aftertaste\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBitterness\/astringency:\u003c\/strong\u003e low–medium; easily controlled with temperature\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e When do we recommend it?\u003c\/h3\u003e\n\n\u003cp\u003e For daytime focus, a break between work, an afternoon “green refresh.” Yabukita is the reliable, classic face of everyday sencha – clean, disciplined, yet friendly.\u003c\/p\u003e\n\n\u003ch3\u003e Preparation instructions\u003c\/h3\u003e\n\n \u003ch4\u003eAsian (kyusu) method\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eEquipment:\u003c\/strong\u003e Japanese jug (kyusu) 120–200 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 5–6 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 70–75 °C (soft water recommended)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1st pour:\u003c\/strong\u003e 60–80 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e2nd–3rd pour:\u003c\/strong\u003e 20–40 seconds; gradually increase later\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTip:\u003c\/strong\u003e At 70 °C it becomes creamier and more umami; at 75 °C it becomes more vibrant, greener and more characteristic.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Western method\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eEquipment:\u003c\/strong\u003e 300–350 ml cup or jug ​​with strainer\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 3–4 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 75–80 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSoaking:\u003c\/strong\u003e 1:30–2:00 minutes; 1–2 shorter infusions can be made from the same batch\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Cold brew\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRatio:\u003c\/strong\u003e 8–10 g\/liter\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTime:\u003c\/strong\u003e 6–8 hours in the refrigerator\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eResult:\u003c\/strong\u003e a silky, very low bitterness, sweet-umami drink with fresh green and delicate citrus nuances\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Tips \u0026amp; Pairing\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e low TDS (≈20–80 ppm) enhances clarity and umami\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eFood pairing:\u003c\/strong\u003e onigiri, lightly salted rice crackers, fresh goat cheese, white fish; citrus desserts\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eStorage:\u003c\/strong\u003e Protected from light and odors, airtight; recommended to keep refrigerated after opening\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52178176803163,"sku":"TEA-JP-SNCH-YBKT-KUMA-100G","price":13500.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/yabukita-kumaen.jpg?v=1770991316"},{"product_id":"gyokuro-sou","title":"Gyokuro Sou","description":"\u003ch2\u003e Gyokuro “Sou” – Sakamoto family, Shibushi (Kagoshima) – Saemidori\u003c\/h2\u003e\n\n\u003cp\u003e The name “Sou” (僧 – monk) refers to the area where, according to tradition, monks once cultivated the tea fields. The batch offers a dense umami, a milky-creamy sensation, delicate grainy aromas and a clean, refreshing finish.\u003c\/p\u003e\n\n\n\u003ch3\u003e Origin \u0026amp; processing\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eProducer:\u003c\/strong\u003e Sakamoto Tea Farm - Shibushi, Kagoshima\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCultivar:\u003c\/strong\u003e 100% Saemidori\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShading:\u003c\/strong\u003e long, around ~20 days (depending on the batch), for high amino acid and umami content\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eSteaming:\u003c\/strong\u003e light ( \u003cem\u003easamushi\u003c\/em\u003e ) – for a clean, silky texture\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePicking:\u003c\/strong\u003e spring \u003cem\u003eichibancha\u003c\/em\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCultivation:\u003c\/strong\u003e JAS organic farming; careful hand picking\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Taste and aroma profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e sweet-salty umami, creaminess, toasted grain\/rice, delicate seafood (nori\/kombu) tones\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e rich \u003cem\u003edashi\u003c\/em\u003e -spinach umami, edamame-spinach, almond cream; grainy notes with a soft caramel sweetness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBody \u0026amp; texture:\u003c\/strong\u003e full, oily-creamy mouthfeel\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e long, cleansing, refreshing, sweet-mineral aftertaste\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e When do we recommend it?\u003c\/h3\u003e\n\n\u003cp\u003e For quiet tastings, focus, and festive occasions. “Sou” showcases the purity and silkiness of modern organic gyokuro – with a delicate grainy-creamy character.\u003c\/p\u003e\n\n\n\u003ch3\u003e Preparation instructions\u003c\/h3\u003e\n\n\n\u003ch4\u003e Gyokuro \"essence\" (shiboridashi\/hohin)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTool:\u003c\/strong\u003e shiboridashi\/hohin 60–100 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 6–8 g\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eWater:\u003c\/strong\u003e 50–60 °C (very soft water recommended)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1st pour:\u003c\/strong\u003e 90–120 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAdditional pours:\u003c\/strong\u003e 15–30 seconds; water can be raised to 60–65 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eResult:\u003c\/strong\u003e a thick, silky-umami, “nectar-like” brew with a long sweet finish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch4\u003e “Sencha-style” (as everyday gyokuro)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eDevice:\u003c\/strong\u003e kyusu 250–300 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 3–4 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 65–70 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1st pour:\u003c\/strong\u003e 60–90 sec; \u003cstrong\u003e2nd–3rd pour:\u003c\/strong\u003e 30–45 sec\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eResult:\u003c\/strong\u003e a softer, fresher face, yet with a distinct umami flavor\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch4\u003e Cooling methods\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKōridashi (ice-drip):\u003c\/strong\u003e 6–8 g of tea, dripped over ice for 20–40 minutes to create a thick, deeply sweet extract\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eMizudashi (cold steeping):\u003c\/strong\u003e 8–10 g\/l, 6–8 hours in the refrigerator; crystal clear, very low bitterness, silky drink\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Tips \u0026amp; Pairing\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eWater:\u003c\/strong\u003e low TDS (≈20–80 ppm) enhances umami and clarity\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFood pairing:\u003c\/strong\u003e lightly salty snacks (nori, toasted seeds), sashimi, fresh goat cheese\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eStorage:\u003c\/strong\u003e Protected from light and odors, airtight; recommended to keep refrigerated after opening\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"50g","offer_id":52101849579867,"sku":"TEA-JP-GYO-SOU-50G","price":14800.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/gyokuro-Sou-Sakamoto.jpg?v=1758110747"},{"product_id":"yamadashi-sencha-aracha","title":"Yamadashi Sencha (aracha)","description":"\u003ch2\u003e Yamadashi Sencha – Shichimeien, Uji • “raw charm, mountain freshness”\u003c\/h2\u003e\n\n\u003cp\u003e Yamadashi is Shichimeien's classic Uji-sencha, offered in \u003cem\u003earacha\u003c\/em\u003e (partially refined) form: in addition to the leaf, the buds, stems and smaller parts are also present, so the tea retains the immediacy and \"raw charm\" of the mountain gardens. This gives it a full, yet fresh character and a long, clean finish.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; style\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRegion:\u003c\/strong\u003e Uji, Kyoto – the historical center of Japanese tea.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eProducer:\u003c\/strong\u003e Horii Shichimeien – a long-established tea producer linked to the heritage of the “Seven Famous Uji Tea Gardens”.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eStyle:\u003c\/strong\u003e \u003cem\u003eYamadashi\u003c\/em\u003e (mountain picking), \u003cem\u003earacha-\u003c\/em\u003e like – direct, juicy, energetic profile. Sencha before sorting.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Processing in brief\u003c\/h3\u003e\n\n\u003cp\u003e Freshly picked in spring, steamed ( \u003cem\u003easamushi–chumushi\u003c\/em\u003e range), cooled and gently rolled, then dried. In the \u003cem\u003earacha\u003c\/em\u003e style, the tea is not fully post-sorted and “beautified” – giving it a fuller, more layered flavor.\u003c\/p\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e fresh grass, young leaves, slight sweet-nutty nuance.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e full, yet fresh sip; green herbal sweetness, white almond and algae-mineral line, delicate umami.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e clean, cool sensation, long, sweet aftertaste.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommended preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eJapanese (kyusu) method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5 g tea \/ 200 ml soft water\u003c\/li\u003e\n\n\u003cli\u003e 70–75°C\u003c\/li\u003e\n\n\u003cli\u003e 1st pour: 60–90 sec • 2nd: 15–20 sec • 3rd: 45–60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eWestern method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 3g tea \/ 250ml\u003c\/li\u003e\n\n\u003cli\u003e 75–80 °C, 1.5–2 minutes • 2nd pour: +30–40 seconds\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp\u003e\u003cstrong\u003eCold brew \/ cold soak\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 8–10 g tea \/ 1 liter\u003c\/li\u003e\n\n\u003cli\u003e Refrigerate for 6–8 hours\u003c\/li\u003e\n\n\u003cli\u003e Result: a crystal clear, sweet-green, refreshing cup.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Pairing \u0026amp; occasion\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Perfect for light desserts (yuzu mousse, matcha cookies), sushi or fresh cheeses.\u003c\/li\u003e\n\n\u003cli\u003e For morning focus, afternoon “reboot”.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e \u003cem\u003eNote:\u003c\/em\u003e The proportions are a guide; water quality and cup\/gaiwan\/kyusu size may require fine-tuning.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"150g","offer_id":52101845680475,"sku":"TEA-JP-SEN-YMDSH-150G","price":7900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Yamadashi-sencha.jpg?v=1757601521"},{"product_id":"houjicha-oya-to-ko","title":"Houjicha Oya to Ko","description":"\u003ch2\u003e Houjicha “Oya to ko” — Shichimeien, Uji • “parent and child”\u003c\/h2\u003e\n\n\u003cp\u003e Bringing the silence of the Uji Valley: \u003cem\u003ehoujicha\u003c\/em\u003e is a roasted green tea in which the leaves and stems are gently roasted, giving them a nutty, toasted grain, caramel aroma. The specialty of the selection called \u003cem\u003eOya to ko\u003c\/em\u003e (“parent and child”) is that last year’s nutrient-rich leaves ( \u003cem\u003eparent\u003c\/em\u003e ) and this year’s fresh buds ( \u003cem\u003echild\u003c\/em\u003e ) are harvested \u003cstrong\u003etogether\u003c\/strong\u003e , so the cup is both full and fresh, clean and round.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; style\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRegion:\u003c\/strong\u003e Uji, Kyoto – the historical center of Japanese tea culture.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eMaker:\u003c\/strong\u003e Horii Shichimeien (founded 1879), the custodian of the tradition of preserving the \"Seven Famous Uji Tea Gardens\".\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eStyle:\u003c\/strong\u003e medium-deep roast \u003cem\u003ehoujicha\u003c\/em\u003e , everyday, clean flavor profile.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Processing in brief\u003c\/h3\u003e\n\n\u003cp\u003e The raw material is a mixture of the previous year's leaves and this year's buds; after wilting, the leaves and finer stem parts are roasted slowly and evenly to bring out the nutty, toasted notes and smooth, clean taste.\u003c\/p\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e toasted grain, nuts, light caramel and roasted sesame seeds.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e smooth, clean and round; nutty-malty, hints of brown sugar and roasted barley.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e dry, clean, warm and soothing, with a slight mineral freshness.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommended preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eJapanese (kyusu) method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5–6 g \/ 200 ml soft water\u003c\/li\u003e\n\n\u003cli\u003e 90–95°C\u003c\/li\u003e\n\n\u003cli\u003e 1st pour: 45–60 sec • 2nd: 20–30 sec • 3rd: 45–60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp\u003e\u003cstrong\u003eWestern method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 3g \/ 250–300ml\u003c\/li\u003e\n\n\u003cli\u003e 90–95 °C, 2–3 minutes\u003c\/li\u003e\n\n\u003cli\u003e Second pour: +30–45 sec.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eCold brew \/ cold soak\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 8–10 g \/ 1 liter\u003c\/li\u003e\n\n\u003cli\u003e Refrigerate for 6–8 hours\u003c\/li\u003e\n\n\u003cli\u003e Result: a silky, toasty-nutty, refreshingly clean cup.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Things to know\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePackaging (manufacturer's):\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePreparation guidelines (producers):\u003c\/strong\u003e \"For 2 people\" approx. 12 g tea \/ serving for houjicha.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShelf life (manufacturer's):\u003c\/strong\u003e ~6 months from production.\u003c\/li\u003e\n\n\u003cli\u003e The tea is also suitable for making kombucha, a really pleasant fermented drink.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Pairing \u0026amp; occasion\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Buttery-nutty cookies, savory pies, lightly smoked cheeses.\u003c\/li\u003e\n\n\u003cli\u003e For evening relaxation, for communal tea drinking – when you need a \"taste of home\" in your cup.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e \u003cem\u003eNote:\u003c\/em\u003e The proportions are starting points; you may want to fine-tune them according to water, equipment, and taste.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52101841551707,"sku":"TEA-JP-HJCH-OTK-100G","price":6100.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/oya-to-ko-1.jpg?v=1762186843"},{"product_id":"ihachinouen-kabusecha","title":"Kabusecha JAS organic - Shizuoka","description":"\u003ch2\u003eIhachinouen Kabusecha (Shizuoka) — First flush, 14 days shaded • Okumidori\u003c\/h2\u003e\n\u003cp\u003eThe kabusecha from Ihachinouen tea garden, located on the hillsides of Aoi district overlooking the Abe River at an altitude of around 450 m, combines the fresh sencha experience with a rounded umami reminiscent of gyokuro.\u003cbr\u003eIt is made from the first spring harvest of the plantation, which is cultivated with organic fertilizers, without pesticides or chemical fertilizers, and shaded for 14 days – this results in a silky sweet and clean sip.\u003c\/p\u003e\n\u003cp\u003eBalázs met the manager of the tea garden, the tea producer, in 2024. He works alone on the entire area. He is a member of the young tea producer generation; it's a pleasure to see this tradition being passed on.\u003cbr\u003eSeveral of his teas can be found in our tea shop. Wakocha, sencha, and even genmaicha, for which he grows and roasts his own rice.\u003c\/p\u003e\n\u003ch3\u003eOrigin \u0026amp; Processing\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ushizuma, Aoi-ku, Shizuoka City (Honyama region).\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ihachinouen (Ihachi Farm), a family farm over 100 years old.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 2026 \u003cem\u003eichibancha\u003c\/em\u003e (first flush), \u003cstrong\u003eOkumidori\u003c\/strong\u003e tea plant cultivar.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eShading:\u003c\/strong\u003e 14 days (with kanreisha net), before harvesting.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStyle:\u003c\/strong\u003e semi-shaded green tea (\u003cem\u003ekabusecha\u003c\/em\u003e) — sencha freshness + gyokuro umami.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAroma:\u003c\/strong\u003e fresh spring green, steamed spinach, light nutty undertone.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTaste:\u003c\/strong\u003e rounded, umami, low bitterness; sweetish seaweed-mineral note, green spice.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinish:\u003c\/strong\u003e long, clean, cool sweet sensation, with delicate silkiness.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended Preparation\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWith Japanese (kyusu) teapot or hohin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e5 g tea \/ 200 ml soft water\u003c\/li\u003e\n\n\u003cli\u003e1st infusion: 70–75 °C, 60–90 sec\u003c\/li\u003e\n\n\u003cli\u003e2nd infusion: 15–20 sec (slightly warmer water); 3rd infusion: 45–60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWestern method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e3 g tea \/ 250 ml\u003c\/li\u003e\n\n\u003cli\u003e75–80 °C, 90–120 sec\u003c\/li\u003e\n\n\u003cli\u003eSecond infusion: +30–40 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCold brew \/ cold infusion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e8–10 g tea \/ 1 liter\u003c\/li\u003e\n\n\u003cli\u003eIn the refrigerator for 6–8 hours\u003c\/li\u003e\n\n\u003cli\u003eResult: crystal clear, sweet-umami cup, with minimal bitterness.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003ePackaging \u0026amp; Information\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCultivar:\u003c\/strong\u003e Okumidori\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2026 \u003cem\u003eichibancha\u003c\/em\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSuggestion:\u003c\/strong\u003e soft water with low mineral content; fine mesh filter for full leaf expansion.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e\u003cem\u003eNote:\u003c\/em\u003e Ratios are guidelines; it is worth fine-tuning according to water, equipment, and taste. With shaded teas, too high a temperature can enhance bitterness – it is advisable to start in the 70–75 °C range.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52101836964187,"sku":"TJP-KBSCH-IHCH-100G","price":12900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Ihachi-kabusecha-3.jpg?v=1782994117"},{"product_id":"kamairicha","title":"Kamairicha","description":"\u003ch2\u003e Kamairicha Tokusen — Issin-en (Miyazaki) • artisanal, pan-roasted green tea\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eIssin-en\u003c\/strong\u003e (一心園) is a family farm that cultivates its organic plantations in the Hinokage area of ​​the mountainous Miyazaki Prefecture on the island of Kyūshū. Their main profile is \u003cem\u003ekamairicha\u003c\/em\u003e – a traditional Japanese green tea roasted in a pan – which is a rarity in Japan and a specialty of the southern regions (Miyazaki in particular). The \u003cstrong\u003eTokusen\u003c\/strong\u003e (“special selection”) batch is fragrant, round and clean in the mouth, with low bitterness and a long sweet finish.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; style\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRegion:\u003c\/strong\u003e Hinokage, Nishi-Usuki, Miyazaki – steep, mountainous plots.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eProducer:\u003c\/strong\u003e Issin-en (Kai family) – organically grown, without pesticides or artificial fertilizers.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eStyle:\u003c\/strong\u003e \u003cem\u003ekamairicha\u003c\/em\u003e – pan-roasting (kama) instead of steaming, which gives the leaves their slightly curved, “comma” shape and nutty-toasted aromas.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Processing in brief\u003c\/h3\u003e\n\n\u003cp\u003e Freshly picked in spring, the leaves are heated in a high-temperature iron pot ( \u003cem\u003ekama\u003c\/em\u003e ) for green enzymatic “fixation,” followed by gentle twisting and drying. The hand-controlled temperature and time give \u003cem\u003eTokusen\u003c\/em\u003e its round, clean, low-bitter style.\u003c\/p\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e toasted grain, roasted soy, slight caramel-honey tone.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e nutty, bready, with delicate green-spicy layers; silky body and clean balance.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e long, sweet, clean, with minimal astringency.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommended preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eJapanese (kyusu) method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5 g tea \/ 200 ml soft water\u003c\/li\u003e\n\n\u003cli\u003e 80–85°C\u003c\/li\u003e\n\n \u003cli\u003e1st pour: 60–90 sec • 2nd: 20–30 sec • 3rd: 45–60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eWestern method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 3g \/ 250ml\u003c\/li\u003e\n\n\u003cli\u003e 80–85 °C, 1.5–2 minutes\u003c\/li\u003e\n\n\u003cli\u003e Second pour: +30–40 sec.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eCold brew \/ cold soak\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 8–10 g \/ 1 liter\u003c\/li\u003e\n\n\u003cli\u003e Refrigerate for 6–8 hours\u003c\/li\u003e\n\n\u003cli\u003e Result: a clean, nutty-toasted, coolly sweet cup, almost completely free of bitterness.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Pairing \u0026amp; occasion\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Roasted seeds, lightly smoked cheeses, savory pies, light chocolates.\u003c\/li\u003e\n\n\u003cli\u003e For an afternoon relaxation or a caffeine-free evening tea.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e \u003cem\u003eNote:\u003c\/em\u003e Kamairicha is sensitive to too high a temperature – it is recommended to set it between 80–85 °C and work with soft (low TDS) water.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"30g","offer_id":52101833523547,"sku":"TEA-JP-KMR-ISSIN-30G","price":6100.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/kamairicha.jpg?v=1757689688"},{"product_id":"gyokuro-zen","title":"Gyokuro Zen","description":"\u003ch2\u003e Sakamoto “Zen” Gyokuro — handpicked, organic • Shibushi, Kagoshima\u003c\/h2\u003e\n\n\u003cp\u003e “Zen” Sakamoto-san’s iconic gyokuro: a hand-picked, organically grown spring batch that owes its silky body and deep umami to long, gradual shading. In the cup, it reveals a sweet algae-mineral line, a clean sweetness, and a long, cool finish.\u003c\/p\u003e\n\n\n\u003ch3\u003e Origin \u0026amp; cultivar\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRegion:\u003c\/strong\u003e Shibushi, Kagoshima (southern tip of Kyūshū)\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eCreated by:\u003c\/strong\u003e Sakamoto Tea Garden — a pioneer in organic gyokuro, with decades of shading know-how\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCultivar:\u003c\/strong\u003e \u003cem\u003eSeimei\u003c\/em\u003e or \u003cem\u003eKirari 31\u003c\/em\u003e is selected for the “Zen” item (sweet, umami profile or fresh, balanced aroma)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShading:\u003c\/strong\u003e more than 20 days, with staggered shading, for soft sweetness and high amino acid content\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eScent:\u003c\/strong\u003e nori and sea breeze, white almonds, fresh spinach\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e dense, silky umami; sweet-green with faint nutty tones, minimal bitterness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e long, clean, cool, sweet echo\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Recommended preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eGyokuro (classic, low temperature)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5 g tea \/ 60–80 ml water\u003c\/li\u003e\n\n\u003cli\u003e 50–60°C\u003c\/li\u003e\n\n\u003cli\u003e 1st pour: 2 minutes • 2nd: 30 seconds • 3rd: 60–90 seconds\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp\u003e \u003cstrong\u003eKyusu, “softened” method (with a little more water)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5g \/ 120ml\u003c\/li\u003e\n\n   \u003cli\u003e60–65 °C, 90 sec • 2nd: 20–30 sec • 3rd: 60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp\u003e \u003cstrong\u003eMizudashi \/ shinobi-cha (with ice or cold water)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 8–10 g \/ 200 ml very soft water\u003c\/li\u003e\n\n\u003cli\u003e Refrigerate for 1–2 hours (or slowly thaw on clean ice)\u003c\/li\u003e\n\n\u003cli\u003e Result: a dense, sweetly umami cup with zero bitterness\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Pairing \u0026amp; occasion\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Japanese sweet\/savory snacks, soft fresh cheeses, white chocolate\u003c\/li\u003e\n\n\u003cli\u003e For ritual, slow tea drinking — when you seek silence in your cup\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp style=\"font-size:0.9em;opacity:.8;\"\u003e \u003cem\u003eNote:\u003c\/em\u003e The cultivar of 'Zen' may vary from year to year (Seimei or Kirari 31). The water should be \u003cstrong\u003esoft\u003c\/strong\u003e and cool; too much heat will lose its silkiness.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"50g","offer_id":52101829263707,"sku":"TEA-JP-GYO-ZN-50G","price":18900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/gyokuro-zen-2.jpg?v=1762596508"},{"product_id":"gyokuro-tenmei","title":"Gyokuro Tenmei","description":"\u003ch2\u003e Sakamoto “Tenmei” Gyokuro — Shibushi, Kagoshima\u003c\/h2\u003e\n\n\u003cp\u003e Master \u003cstrong\u003eTenmei\u003c\/strong\u003e Sakamoto's latest gyokuro, positioned above \u003cem\u003eZen\u003c\/em\u003e . The name refers to the Japanese \u003cem\u003ephrase 天命\u003c\/em\u003e(tenmei) - \"heaven's order\/blessing\" - and according to the master is the essence of a special, gracious vintage. The slow growth of spring 2025 and the long, \u003cstrong\u003e~4-week shading\u003c\/strong\u003e gave the cup a dense, creamy umami and a long, clean sweetness.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; style\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTerroir:\u003c\/strong\u003e Shibushi, Kagoshima (southern part of Kyūshū)\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eCreator:\u003c\/strong\u003e Sakamoto Teakert – organic gyokuro specialist, decades of shading know-how\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShading:\u003c\/strong\u003e approx. 4 weeks (gradually increased coverage)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eProcessing:\u003c\/strong\u003e light steaming ( \u003cem\u003easamushi\u003c\/em\u003e ), fine needle shape\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCultivar:\u003c\/strong\u003e for Tenmei, the master uses selected raw materials; some batches also include \u003cem\u003eHaruto 34\u003c\/em\u003e (early flowering, full umami)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e nori and sea breeze, white almonds, steamed greens\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e dense, silky umami; sweet-green, with hints of nuttiness and creaminess, with minimal bitterness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e long, clean, cool, sweet echo\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommended preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eGyokuro, classic “shiboridashi” method (intense umami)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 6–7 g tea \/ 60–80 ml very soft water\u003c\/li\u003e\n\n\u003cli\u003e 40–55°C\u003c\/li\u003e\n\n \u003cli\u003e1st pour: 90–120 sec • 2nd: immediate pour • 3rd: 20–30 sec (gradually increase the temperature for subsequent rounds)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eKyusu, “softened” method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5g \/ 120ml\u003c\/li\u003e\n\n\u003cli\u003e 60–65°C\u003c\/li\u003e\n\n\u003cli\u003e 1st pour: 90 sec • 2nd: 20–30 sec • 3rd: 60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eMizudashi \/ shinobi-cha (with ice or cold water)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 8–10g\/200ml\u003c\/li\u003e\n\n\u003cli\u003e Refrigerate for 1–2 hours, or slowly thaw on clean ice\u003c\/li\u003e\n\n\u003cli\u003e Result: an extremely dense, sweetly umami cup with zero bitterness\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Pairing \u0026amp; occasion\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e White chocolate, soft fresh cheeses, salted edamame\u003c\/li\u003e\n\n\u003cli\u003e For ritual, slow tea drinking – when you seek silence and depth in your cup\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e \u003cem\u003eNote:\u003c\/em\u003e Tenmei is a \u003cstrong\u003enew, high-end\u003c\/strong\u003e Sakamoto-gyokuro, cited as an award-winning variety in several places. The cultivar may vary from year to year; too high temperatures can take away the silkiness, so it is a good idea to start in the above ranges and work with soft water.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"50g","offer_id":52101825495387,"sku":"TEA-JP-GYO-TNM-50G","price":26800.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/gyokuro-Tenmei-Sakamoto.jpg?v=1758110450"},{"product_id":"gyokuro-gancho","title":"Gyokuro Gancho","description":"\u003ch2\u003e Gyokuro “Gancho” — Masahiro Yoshida • Yoshida Meichaen (Uji, Ogura)\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003eYoshida Meichaen\u003c\/strong\u003e is a teahouse in Uji that is over two hundred years old, with tiny (≈2 ha) plots in the \u003cem\u003eOgura\u003c\/em\u003e district. Masahiro Yoshida's hand-picked \u003cstrong\u003eGyokuro \"Gancho\"\u003c\/strong\u003e batch is the pure face of the classic Uji school: dense, silky umami, a mineral-cool feel and a long sweet aftertaste.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; style\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTerroir:\u003c\/strong\u003e Uji, Ogura (Kyoto Prefecture) – the historical cradle of Japanese shaded teas.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eCreator:\u003c\/strong\u003e Masahiro Yoshida \/ Yoshida Meichaen – a small family garden known for its handcrafted Uji gyokuros.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShading:\u003c\/strong\u003e traditional uji method (honzu-type covering: bamboo\/mat covering + net), gradually strengthened before picking.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePicking:\u003c\/strong\u003e selected, hand \u003cem\u003e-picked\u003c\/em\u003e , delicate \u003cem\u003easamushi\u003c\/em\u003e steaming and needle-leaf shaping.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e nori and sea greens, white almonds, fresh spinach.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e silky, creamy umami; sweet-green, with slightly creamy-nutty tones, minimal bitterness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e crystal clear, coolly mineral; long sweet aftertaste.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Preparation – recommended methods\u003c\/h3\u003e\n\n\u003cp\u003e \u003cstrong\u003eManufacturer's recommendation (classic \"gyokuro shot\"):\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cem\u003e8 g\u003c\/em\u003e tea • \u003cem\u003e~60 ml\u003c\/em\u003e water • \u003cem\u003e50 °C\u003c\/em\u003e • \u003cem\u003e~2.5 minutes\u003c\/em\u003e (then the subsequent infusions are shortened)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp\u003e\u003cstrong\u003eTeavolution – lightened kyusu method (balanced umami):\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 5 g \/ 120 ml • 60–65 °C • 1st pour: 90 sec • 2nd: 20–30 sec • 3rd: 60 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eShiboridashi (intense, dense umami):\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 6–7 g \/ 60–80 ml • 45–55 °C • 1st: 90–120 sec • 2nd: immediately • 3rd: 20–30 sec\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cstrong\u003eMizudashi \/ ice drop:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e 8–10 g \/ 200 ml very soft water • chill for 1–2 hours (or slow thaw on clean ice)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Pairing \u0026amp; occasion\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e White chocolate, fresh soft cheeses, salted edamame.\u003c\/li\u003e\n\n\u003cli\u003e Ritual, slow tea drinking – when you seek purity and silence in a cup.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e \u003cem\u003eNote:\u003c\/em\u003e Gyokuro is sensitive to heat: start at a lower temperature and with soft water. “Gancho” is a hand-picked, “premium hand-picked gyokuro” batch; the manufacturer’s proportions are designed to bring out the intense umami.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"50g","offer_id":52101823955291,"sku":"TEA-JP-GYO-GNCH-50G","price":14150.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/foto-hamarosan.jpg?v=1758811321"},{"product_id":"matcha-sae","title":"Matcha Sae (organic) - 'Premium Culinary' 250g","description":"\u003ch2\u003eSakamoto “Sae” Organic Matcha – Shibushi, Kagoshima • smooth, sweet, latte-friendly\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSae\u003c\/strong\u003e is a stone-ground matcha made from Master Sakamoto's organic, shade-grown teas, highlighting the silky sweetness of the \u003cem\u003eSaemidori\u003c\/em\u003e tea cultivar. The sip is creamy, with a marine-green umami, subtle astringency, and a delicate \"creamy\" sensation – a particularly \u003cstrong\u003elatte-friendly\u003c\/strong\u003e profile.\u003c\/p\u003e\n\u003ch3\u003eOrigin \u0026amp; processing\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Shibushi, Kagoshima (Kyūshū) – Sakamoto Tea Garden, organic cultivation.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBase material:\u003c\/strong\u003e Saemidori (for some batches, a blend of \u003cem\u003eSaemidori + Okumidori\u003c\/em\u003e).\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eShading:\u003c\/strong\u003e long, multi-stage – high amino acid content, dense umami.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrinding:\u003c\/strong\u003e traditional granite stone mill (\u003cem\u003etencha → matcha\u003c\/em\u003e).\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAroma:\u003c\/strong\u003e sweet \"wagashi\"-like notes, fresh green, white almond.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTaste:\u003c\/strong\u003e smooth, creamy, and sweet; delicate umami, minimal bitterness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinish:\u003c\/strong\u003e clean, cool, with a long, sweet aftertaste.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended preparation\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eUsucha (everyday cup)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e2g matcha (≈1 heaped teaspoon) + 60–70 ml, 75–80 °C water\u003c\/li\u003e\n\n\u003cli\u003eSift, then whisk with a \u003cem\u003echasen\u003c\/em\u003e in \"M\" or \"W\" motions for 15–20 seconds.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eKoicha (thick, \"dessert texture\")\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e4g matcha + 30–35 ml, 60–65 °C water\u003c\/li\u003e\n\n\u003cli\u003eInstead of whisking, slowly \u003cem\u003eknead\u003c\/em\u003e until smooth; intensely umami, thick.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMatcha latte (Sae's strength)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e2–2.5g matcha + 40 ml 80 °C water – mixed until smooth\u003c\/li\u003e\n\n\u003cli\u003e+ 180–200 ml warmed milk \/ oat milk\u003c\/li\u003e\n\n\u003cli\u003eBalanced even without sweetener; Sae's sweetness shines through beautifully.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003ePairing \u0026amp; occasion\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eWith matcha desserts, fruity desserts; for a morning latte.\u003c\/li\u003e\n\n\u003cli\u003eIf you are looking for a creamy, sweet, easy-to-love matcha.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003e\u003cem\u003eNote:\u003c\/em\u003e The \"Sae\" designation refers to Master Sakamoto's Saemidori-centric profile; some customer and retailer descriptions highlight 100% Saemidori, while others also indicate Okumidori contributions. Batch-specific information on the product packaging is decisive.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eHow does it fit among Sakamoto matchas?\u003c\/h3\u003e\n\u003ctable\u003e\n\n\u003cthead\u003e\n\n\u003ctr\u003e\n\n\u003cth\u003eItem\u003c\/th\u003e\n\n\u003cth\u003eStyle\/use\u003c\/th\u003e\n\n\u003cth\u003eCharacteristic profile\u003c\/th\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/thead\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eSae Matcha\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eEveryday cup, \u003cu\u003eespecially latte\u003c\/u\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003eGently sweet, creamy; restrained astringency\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eKiwami Matcha\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\n\n\u003cu\u003eCeremonial\u003c\/u\u003e (usucha\/koicha)\u003c\/td\u003e\n\n\u003ctd\u003eRefined, round umami; \"grand ceremonial\" feel\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eZen Matcha\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e\u003cu\u003eCeremonial (top category)\u003c\/u\u003e\u003c\/td\u003e\n\n\u003ctd\u003eExtremely clean, dense umami; \"imperial\" position\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\u003cp style=\"font-size: 0.9em; opacity: .8;\"\u003ePositioning: several European resellers refer to \u003cem\u003eZen\u003c\/em\u003e matcha as the top of the range (\"imperial\"), while \u003cem\u003eKiwami\u003c\/em\u003e is presented as a high-level, ceremonial item. \u003cem\u003eSae\u003c\/em\u003e, with the sweetness of Saemidori, is also an excellent latte-friendly option.\u003c\/p\u003e\n\u003cp\u003eSae – sweet, creamy, latte-friendly (for everyday).\u003cbr\u003eKiwami – balanced, ceremonial (usucha\/koicha).\u003cbr\u003eZen – top category, single-cultivar Seimei, deep umami, for special occasions.\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003ch3\u003eOrganic vs. non-organic matcha – what's the difference in taste?\u003c\/h3\u003e\n\n\u003cp\u003eMatcha's silky \u003cstrong\u003eumami\u003c\/strong\u003e comes from free amino acids (mainly \u003cem\u003eL-theanine\u003c\/em\u003e), while \u003cstrong\u003ecatechins\u003c\/strong\u003e are responsible for the fresh green astringency. The difference is determined by \u003cstrong\u003elong shading\u003c\/strong\u003e and \u003cstrong\u003enitrogen supply\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOrganic, with good shading:\u003c\/strong\u003e sweet, umami, clean – \u003cem\u003estands its ground\u003c\/em\u003e.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eOrganic, with weaker nutrients:\u003c\/strong\u003e greener, leaner, slightly more astringent.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNon-organic (average):\u003c\/strong\u003e fuller umami, creamier sweetness.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":52126217535835,"sku":"TEA-JP-MTCH-SKMT-SAE-100G","price":36800.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Matcha-Sae-lattehoz.jpg?v=1758110425"},{"product_id":"matcha-kiwami","title":"Matcha Kiwami (organic) - Ceremonial grade","description":"\u003ch2\u003eSakamoto Matcha Kiwami – Organic Ceremonial Matcha from Kagoshima\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSakamoto Matcha Kiwami\u003c\/strong\u003e is among those matchas that convince not with spectacular exaggeration, but with their inner balance. From the first scent, you can feel the purity of fresh, deep green leaves, and in the first sip, that soft, round umami that is unique to carefully shaded, high-quality Japanese teas.\u003c\/p\u003e\n\u003cp\u003eThis matcha comes from the \u003cstrong\u003eShibushi, Kagoshima\u003c\/strong\u003e region, from the Sakamoto family's organic tea garden. Kagoshima is located in the southern part of Japan, on the island of Kyūshū: its warm, humid climate, volcanic soils, and mineral richness are particularly favorable for growing full-bodied, characteristic Japanese green teas. The Sakamoto family has specialized in cultivating premium organic gyokuro and matcha for decades, with particular attention to soil life, plant vitality, and natural nutrient supply.\u003c\/p\u003e\n\u003ch3\u003eWhy is it special?\u003c\/h3\u003e\n\u003cp\u003eThe character of Kiwami stems from the Sakamoto family's cultivation philosophy. The tea plants are shaded for an extended period before harvesting to preserve and enhance the soft, umami character rich in amino acids in the leaves. Shading is not merely a technical step: it is that quiet period when the tea turns deeper, silkier, and sweeter.\u003c\/p\u003e\n\u003cp\u003eThe result is a \u003cstrong\u003efinely ground, vibrant green, elegant matcha\u003c\/strong\u003e, in which sweetness, umami, and fresh vegetal tones appear in beautiful proportions. It is not too loud, not heavy, not harshly direct. Rather, it is clean, calm, and round — a matcha that makes you instinctively slow down for the next sip.\u003c\/p\u003e\n\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAroma:\u003c\/strong\u003e fresh green leaf, subtle sweetness, soft vegetal tones\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTaste:\u003c\/strong\u003e round umami, delicate sweetness, silky body, restrained astringency\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTexture:\u003c\/strong\u003e creamy, fine, velvety feel\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinish:\u003c\/strong\u003e clean, cool green, elegantly sweet\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBitterness:\u003c\/strong\u003e very low, almost completely absent when prepared correctly\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eWho do we recommend it to?\u003c\/h3\u003e\n\u003cp\u003eSakamoto Matcha Kiwami is an ideal choice for those who are already familiar with matcha and want a cleaner, deeper, more refined experience. It is not a beginner \"latte matcha\" but a tea that is worth tasting on its own, prepared with water. This way, it truly shows its natural sweetness, creamy texture, and the quiet, long aftertaste that is one of the most beautiful hallmarks of good ceremonial matchas.\u003c\/p\u003e\n\u003cp\u003eIt is an excellent choice for \u003cstrong\u003eusucha\u003c\/strong\u003e, or foamy, lighter matcha, but with proper technique, it can also be prepared as \u003cstrong\u003ekoicha\u003c\/strong\u003e. Koicha is a thicker, more concentrated method of preparation where every detail of the matcha is intensified — which is why it only works well with teas that have little harsh bitterness and sufficient natural sweetness.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – usucha, classic foamy matcha\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha quantity:\u003c\/strong\u003e 2 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 60–80 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 75–85 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e sift the matcha, add a small amount of water, mix to a smooth paste, then pour in the remaining water and whisk with a chasen using quick, \"W\" shaped movements.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eIf you want a softer, sweeter cup, use a temperature around 70–75 °C. If you are looking for a livelier, fresher, more distinct character, 80–85 °C also works well.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – koicha, thick matcha\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha quantity:\u003c\/strong\u003e 4–5 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 30–40 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 65–75 °C\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003ePreparation suggestion – iced matcha\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha quantity:\u003c\/strong\u003e 2 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 120–150 ml cold, soft water\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eIced, Kiwami shows its fresher, cleaner side: less deep than when hot, but very elegant, cool, and refreshing. It can also be prepared with milk, but for this quality, we recommend a pure, water-based preparation — so that the delicate balance, which makes this tea truly valuable, is not lost.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eMatcha is sensitive to light, air, moisture, and odors. After opening, always seal it carefully and store it in a cool, dry, light-protected place. If you use it less frequently, it is worth storing it in the refrigerator, but always allow it to warm to room temperature before opening to prevent condensation from forming on the tea powder.\u003c\/p\u003e\n\u003ch3\u003eSummary\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eSakamoto Matcha Kiwami\u003c\/strong\u003e is not an everyday matcha, but a quiet, clean, and beautifully structured tea experience. Anyone who loves deep umami, creamy texture, and elegant Japanese green teas can easily find that calm, special moment in this matcha that this tea will provide them.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":51337628320091,"sku":"TEA-JP-MTCH-SKMT-KWM-100G","price":26800.0,"currency_code":"HUF","in_stock":true},{"title":"50g","offer_id":51337628352859,"sku":"TEA-JP-MTCH-SKMT-KWM-50G","price":13950.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Matcha-Kiwami-Sakamoto.jpg?v=1758110386"},{"product_id":"matcha-zen","title":"Matcha Zen (organic) - 'Ceremonial grade'","description":"\u003ch2\u003eSakamoto Matcha Zen – Organic Ceremonial Matcha from Kagoshima\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMatcha Zen\u003c\/strong\u003e is one of the Sakamoto family's most exquisite matchas: a deep, silky, elegantly sweet, and remarkably pure tea. It's not loud, not overdone, not trying to reveal everything at first glance. Instead, it's like a perfectly timed silence: it seems simple, but the longer you pay attention to it, the more layers unfold.\u003c\/p\u003e\n\u003cp\u003eThis matcha comes from \u003cstrong\u003eShibushi, Kagoshima\u003c\/strong\u003e, in the southern part of Japan, on the island of Kyūshū. Kagoshima's warm, humid climate, mineral-rich volcanic soil, and long growing season are particularly suitable for cultivating full-bodied, deep-flavored Japanese green teas. In this region, the Sakamoto family established a unique organic tea garden that is now considered outstanding in the world of premium gyokuro and matcha.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZen is not simply a high-quality matcha, but one of Master Sakamoto's finest creations\u003c\/em\u003e. The tea's character simultaneously features a deep umami reminiscent of gyokuro, the creamy texture of matcha, and a delicate, natural sweetness that lingers long in the mouth. The sip is dense but not heavy; intense but not harsh; elegant but not aloof.\u003c\/p\u003e\n\u003ch3\u003eProducer Background\u003c\/h3\u003e\n\u003cp\u003eThe Sakamoto family has long been a unique representative of organic Japanese green tea. The farm's philosophy centers on the living power of the soil: the plants do not receive rapid, artificial stimulation, but rather long-term, naturally building nutrient replenishment. Master Sakamoto uses his own bokashi fertilizer, made from local ingredients through fermentation, to ensure the tea plants are strong, resilient, and deeply nourished.\u003c\/p\u003e\n\u003cp\u003eThis approach is particularly important for shaded teas. The leaves used for matcha are shaded for an extended period before harvest to preserve the amino acids responsible for the tea's sweetness, umami, and silky sensation. Shading gives the leaves a deeper green color, a softer taste, and richer aroma.\u003c\/p\u003e\n\u003ch3\u003eWhy is Matcha Zen Special?\u003c\/h3\u003e\n\u003cp\u003eMatcha Zen's greatest strength is its sense of proportion. There are matchas that captivate with their freshness, others with their sweetness or intense umami. Zen doesn't elevate a single one of these qualities too high, but rather keeps everything delicately balanced.\u003c\/p\u003e\n\u003cp\u003eThe first impression of the cup is purity: a vibrant, deep green color, fine powder texture, fresh, sweetly vegetal aroma. Once prepared, it's creamy, full-bodied, and long-lasting. The umami is not salty-heavy, but spreads broadly across the palate; the sweetness is not sugary, but rather almond-like, creamy, softly green. Bitterness, when properly prepared, is barely perceptible, only adding a delicate structure to the sip.\u003c\/p\u003e\n\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAroma:\u003c\/strong\u003e fresh, deep green tea aroma, sweet vegetal notes, delicate almond undertones\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTaste:\u003c\/strong\u003e dense umami, natural sweetness, soft greenness, creamy depth\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTexture:\u003c\/strong\u003e silky, full-bodied, very smooth due to fine powder\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSensation:\u003c\/strong\u003e calm, focused, clean, and elegant\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinish:\u003c\/strong\u003e long, sweet, coolly green, with a very delicate aftertaste\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBitterness:\u003c\/strong\u003e extremely low, especially if prepared with not-too-hot water\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eWho do we recommend it to?\u003c\/h3\u003e\n\u003cp\u003eSakamoto Matcha Zen is for those who seek not just an invigorating drink in matcha, but a deeper, purer tea experience. We particularly recommend it to those who have already tasted good quality matcha and wish to move towards a more elegant, creamier, umami-rich offering.\u003c\/p\u003e\n\u003cp\u003eThis tea reveals itself best on its own, prepared with water. It could work as a latte, but frankly, it would be a shame to hide its delicate structure under milk, which makes it truly special. Zen is a matcha that has its own voice — it doesn't need sugar, milk, or flavoring to be memorable.\u003c\/p\u003e\n\u003cp\u003eIt is an excellent choice for \u003cstrong\u003eusucha\u003c\/strong\u003e, or classic, frothy matcha, but due to its high quality, it can also be prepared as \u003cstrong\u003ekoicha\u003c\/strong\u003e. As koicha, it shows its deeper, denser, more concentrated side: at this point, the tea is no longer a refreshing drink, but almost an essence.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – usucha, classic frothy matcha\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha quantity:\u003c\/strong\u003e 2 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 60–70 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 75–85 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTools:\u003c\/strong\u003e matcha chawan, chasen, chashaku or scale, fine sieve\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eSift the matcha into the bowl, then add a small amount of warm water and whisk into a smooth, lump-free paste. Then pour in the remaining water and, using a bamboo whisk, froth it up with quick, loose \"W\" or \"M\" shaped movements. The goal is not large, airy foam, but fine, silky microfoam that makes the sip creamier.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a milder, sweeter cup, stay around 75–78 °C. If you're looking for a livelier, more assertive, fresher matcha, you can use 80–85 °C water.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – koicha, thick matcha\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha quantity:\u003c\/strong\u003e 4 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 30–35 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 70–80 °C\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eWhen preparing koicha, do not froth the tea. Sift the matcha, then slowly work it with a small amount of water, using kneading-stirring motions, until it becomes thick, shiny, and creamy. The result is not a light drink, but a concentrated, intense tea experience: deep umami, long sweetness, and dense texture in a single cup.\u003c\/p\u003e\n\u003cp\u003eAs koicha, Matcha Zen particularly beautifully showcases its premium character. In this form, every small detail is intensified: the sweetness, the green depth, the creaminess, and the long, clean finish.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – iced matcha\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha quantity:\u003c\/strong\u003e 2 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCold water:\u003c\/strong\u003e 150–200 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Shake vigorously in a shaker or sealable bottle for 20–30 seconds, then pour over ice.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eIced, Zen shows a cleaner, fresher side. It's less deep than when warm, but remarkably elegant and refreshing. If you want a summer matcha that isn't heavy, dusty, or bitter, but cool and clean, this preparation works beautifully.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eMatcha is a delicate tea: light, air, humidity, and foreign odors can quickly dull its aromas. After opening, always seal it carefully and store it in a cool, dry, dark place. If you use it less frequently, you can store it in the refrigerator, but let it warm to room temperature before opening to prevent moisture from condensing on the powder.\u003c\/p\u003e\n\u003ch3\u003eSummary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSakamoto Matcha Zen\u003c\/strong\u003e is not an everyday matcha. This tea is for those who appreciate pure ingredients, careful cultivation, organic farming, and delicate, deep flavors. A cup of Zen is not a loud experience: it unfolds slowly, layer by layer. It's creamy, sweet, rich in umami, and has a long finish — a matcha that naturally encourages one to slow down.\u003c\/p\u003e\n\u003cp\u003eIf Kiwami is the sophisticated, silky entry into Sakamoto's higher world, then Zen is the quieter, deeper room in that world. It's not a place to rush into, but to arrive at.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":51337710469467,"sku":"TEA-JP-MTCH-SKMT-ZEN-100G","price":38500.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/matcha-Zen-Sakamoto.jpg?v=1758110338"},{"product_id":"matcha-seian","title":"Matcha Seian - Ceremonial grade 20g","description":"\u003ch2\u003eSeian – organic Uji matcha in your cup\u003c\/h2\u003e\n\n\u003cp\u003e Seian brings the tradition of Uji, Kyoto: shaded \u003cem\u003etencha\u003c\/em\u003e leaves, ground in a traditional stone mill into a silky, homogeneous powder. The first sip opens with clean, full umami and creamy sweetness, and the finish is long and fresh and clean - a balance that is both festive and comforting.\u003c\/p\u003e\n\n\u003ch3\u003e Why is it special?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eUji, the historical home of matcha:\u003c\/strong\u003e the region's centuries-old knowledge, climate and processing traditions give it its special depth and balance.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShaded tencha, stone-milled:\u003c\/strong\u003e shading before harvest enhances L-theanine and umami; gentle, slow grinding gives a silky texture.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eOrganic (JAS) certification:\u003c\/strong\u003e Seian is JAS certified organic; the JAS standard has been recognized by the EU since 2010, so it also complies with EU organic principles.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eUjii family house:\u003c\/strong\u003e Rishouen was founded in 1947, with Ujii roots and local producer connections; Seian is the fruit of this careful selection.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Taste and aroma profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e fresh, sweet-green, with delicate almond-pistachio tones.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e clean, full umami; creamy sweetness, minimal bitterness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBody\/Consistency:\u003c\/strong\u003e velvety, dense, homogeneous texture; long, clean aftertaste.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommended preparation\u003c\/h3\u003e\n\n\u003cp\u003e \u003cem\u003eTip:\u003c\/em\u003e sieve the matcha and use soft water.\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eUsucha (thin tea):\u003c\/strong\u003e 2 g (1.5–2 cups) + 60–70 ml, 75–80 °C; 15–20 sec. strong, circular frothing until smooth.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKoicha (thick tea):\u003c\/strong\u003e 4 g + 30–40 ml, 75–80 °C; do not foam, patiently “knead” into a cream.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Packaging \u0026amp; ingredients\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePackaging:\u003c\/strong\u003e 20 g (hermetically sealed metal can).\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% green tea ( \u003cem\u003ematcha\u003c\/em\u003e ), JAS organic.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan, Kyoto Prefecture (Uji and surrounding area).\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e Seian is for those who seek silence, depth and pure nuances in their cup – a sip in which Uji's past and present attention meet.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"20g","offer_id":52126198530395,"sku":"TEA-JP-MTCH-SN-20G","price":13900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Seian-matcha-1.jpg?v=1769619167"},{"product_id":"rishouen-houjicha","title":"Organic Houjicha","description":"\u003cdiv\u003e\n\n\u003ch2\u003e Organic Hōjicha - Uji, Kyoto\u003c\/h2\u003e\n\n\u003cp\u003e The Rishouen teahouse in Uji has been making home-roasted hojicha since 1947: it produces toasted aromas and an amber-colored brew, and the sip is soothingly smooth, caramelly sweet and clean. \u003cbr\u003eThe kind of tea that goes perfectly with meals and late-night relaxation.\u003c\/p\u003e\n\n\u003cp\u003e Tea blends often also include a \u003cstrong\u003ekarigane\u003c\/strong\u003e (stem\/petiole) ratio, which further enhances the nutty-malty sweetness and naturally results in a more subdued caffeine profile.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eOrigin \u0026amp; style\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eOrigin:\u003c\/strong\u003e Uji, Kyoto, Japan\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eHouse:\u003c\/strong\u003e Rishouen Tea Co. (founded 1947)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eMethod:\u003c\/strong\u003e gentle, multi-phase roasting of leaves and stems\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCup image:\u003c\/strong\u003e clear, amber-mahogany\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Flavor profile\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e toasted hazelnuts, roasted grains, light cocoa pods\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e caramelly sweet, smooth and easy on the stomach; minimal tartness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e clean, long-lasting, with a hint of smokeless roasting.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Recommended preparations:\u003c\/h3\u003e\n\n\u003cp\u003e \u003cem\u003eAlways preheat the kettle\/cup with soft water with low mineral content.\u003c\/em\u003e\u003c\/p\u003e\n\n \u003ch4\u003eTraditional – kyusu \/ small pot\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea\/water:\u003c\/strong\u003e 5 g \/ 200 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 90–95 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e1st pour:\u003c\/strong\u003e 30–45 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003e2nd–3rd pour:\u003c\/strong\u003e 10–20 seconds, then 30–45 seconds\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Western method\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea\/water:\u003c\/strong\u003e 3 g \/ 250 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 92–95 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSoaking:\u003c\/strong\u003e 2:30–3:00 minutes (second pour 3:30–4:00 minutes)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Hōjicha latte\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea\/milk\/water:\u003c\/strong\u003e 5 g \/ 150–180 ml milk + 50 ml water\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePreparation:\u003c\/strong\u003e steep the tea in water at 92–95 °C for 2 minutes, strain, then pour over warm milk (can be sweetened to taste)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eResult:\u003c\/strong\u003e creamy, caramel-malty flavor, long sweet finish.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Storage\u003c\/h3\u003e\n\n\u003cp\u003e Keep sealed, away from light and odors. The aromas of fresh roasting develop over time; best within 2–3 months of opening.\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"Default Title","offer_id":51509808988507,"sku":"Ris-Houjicha-50g","price":4200.0,"currency_code":"HUF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/rishouen-houjicha-2.jpg?v=1760187995"},{"product_id":"ihachinouen-hojicha","title":"Organic Hojicha Shizuoka","description":"\u003cp\u003e \u003cstrong\u003eIhachinouen Hōjicha\u003c\/strong\u003e – if you’ve only ever known hōjicha as a roasted, soothing tea, this item subtly changes the picture. Here, the roasting doesn’t obscure it, but rather highlights it: fragrant, rich, yet clean and fresh.\u003c\/p\u003e\n\n\u003ch3\u003e Origin \u0026amp; creators\u003c\/h3\u003e\n\n\u003cp\u003e Ihachinouen (Ihachi Farm) operates on steep slopes overlooking the Abe River in the Shizuoka mountains – at an altitude of around \u003cstrong\u003e450m\u003c\/strong\u003e . The garden is over \u003cstrong\u003e120 years\u003c\/strong\u003e old and the teas are made in the farm’s own processing plant.\u003c\/p\u003e\n\n \u003cp\u003eThe focus of cultivation is \u003cstrong\u003ea chemical-free approach\u003c\/strong\u003e (without crop protection and artificial fertilizers), with natural nutrient replenishment - including \"bokashi\"-style, organic-based fertilization, which supports the sweeter, fuller character of the teas.\u003c\/p\u003e\n\n\u003ch3\u003e What makes this hōjicha special?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eIt is made from the first harvest (ichibancha)\u003c\/strong\u003e – not a “leftover” type, but a genuine raw material quality.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eLeaf hōjicha\u003c\/strong\u003e – despite the roasting, the \"green\" purity of the tea is also preserved.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFood-friendly character\u003c\/strong\u003e – a particularly good companion for Japanese dishes and fatty dishes.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Flavor profile – nicely broken down\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAroma:\u003c\/strong\u003e roasted hazelnuts, caramel, slight cocoa-warm tones\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e full, flavorful, yet clean – a fresh, “sencha” feel behind the roasting\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eAftertaste:\u003c\/strong\u003e long-lasting, pleasantly toasted, silky dry\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3\u003e Preparation\u003c\/h3\u003e\n\n\u003ch4\u003e Asian style (kyusu \/ shiboridashi)\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eTea:\u003c\/strong\u003e 4–5 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 150ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTemperature:\u003c\/strong\u003e 90–95°C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTime:\u003c\/strong\u003e 45–60 sec.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRe-soaking:\u003c\/strong\u003e 2nd pour 10–20 seconds, 3rd pour 45–60 seconds\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Western style\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 3 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 250–300 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTemperature:\u003c\/strong\u003e 95°C\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTime:\u003c\/strong\u003e 2–3 minutes\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Cold brew\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTea:\u003c\/strong\u003e 8–10 g \/ 1 liter\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e cold, soft (if available)\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTime:\u003c\/strong\u003e 6–10 hours in the refrigerator\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTip:\u003c\/strong\u003e after filtering, with ice, without citrus peel – let the roast remain pure.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e \u003cem\u003eTeavolution tip:\u003c\/em\u003e if you want a “fresh and rich” cup, increase the dosage by half a gram and shorten the time. Hōjicha responds surprisingly well to precise, short steeping.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":51917347488091,"sku":"TEA-JP-HJCH-IHACHI-100G","price":7750.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/ihachi-hojicha-2.jpg?v=1765986702"},{"product_id":"aojirushi","title":"Aojirushi Matcha - 'Premium Culinary'","description":"\u003ch2\u003e Aojirushi - for Matcha latte (50 g)\u003c\/h2\u003e\n\n\n\u003cp\u003e\n \u003cstrong\u003eAojirushi\u003c\/strong\u003e is a matcha that you don't \"just\" taste, but \u003cem\u003euse\u003c\/em\u003e :\n It is specially selected for \u003cstrong\u003ematcha latte\u003c\/strong\u003e , so it retains its character even with milk.\n It's creamy, greenly fresh, pleasantly full - and there's no need to tweak it: it simply works.\n\u003c\/p\u003e\n\n\n\u003cp\u003e \n\u003cstrong\u003ePackaging:\u003c\/strong\u003e 50 g – \u003cstrong\u003ein a ziplock bag\u003c\/strong\u003e for convenient everyday use,\n and the aroma stays fresh longer.\n\u003c\/p\u003e\n\n\n\u003ch3\u003e What can you expect from it in a cup?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e green, creamy, with a slight nutty sweetness; harmonious in latte, not “straw-like”.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eBody:\u003c\/strong\u003e medium full – stays with milk, but not heavy.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e clean, fresh, slightly sweet.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Who do we recommend it to?\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e If \u003cstrong\u003ematcha latte\u003c\/strong\u003e is your thing (with oat, cow's or almond milk).\u003c\/li\u003e\n\n\u003cli\u003e If you want a \u003cstrong\u003ereliable, everyday\u003c\/strong\u003e matcha that doesn't lose everything in milk.\u003c\/li\u003e\n\n\u003cli\u003e If you want good results quickly: minimal bitterness, maximum creaminess.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Preparation – matcha latte (hot)\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eMatcha:\u003c\/strong\u003e 2 g (approx. 1 teaspoon) – worth sifting\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eWater:\u003c\/strong\u003e 50–70 ml, \u003cstrong\u003e75–80 °C\u003c\/strong\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eMilk:\u003c\/strong\u003e 180–220 ml (especially creamy with oat milk)\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003ePreparation:\u003c\/strong\u003e mix\/foam the matcha with a little water until lump-free, then add the steamed or heated milk.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Iced matcha latte (iced)\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eMatcha:\u003c\/strong\u003e 2 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eCold water:\u003c\/strong\u003e 60–80 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eMilk:\u003c\/strong\u003e 180–220 ml + ice\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePreparation:\u003c\/strong\u003e shake the matcha with water in a shaker or sealable bottle for 20–30 seconds, pour into a glass over ice, then top with milk.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Tips to keep it always creamy\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eSifting:\u003c\/strong\u003e 10 seconds, in return for a lump-free texture.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTemperature:\u003c\/strong\u003e water that is too hot will bring out the bitterness more easily – keep it around 75–80 °C.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eRatio:\u003c\/strong\u003e if you want a “stronger coffee feel,” go up to 2.5 g; if you want a milder one, 1.5–2 g is ideal.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3\u003e Storage\u003c\/h3\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e Keep in \u003cstrong\u003ea dry, cool place, protected from light\u003c\/strong\u003e , always close the bag.\u003c\/li\u003e\n\n\u003cli\u003e After opening, it is recommended to consume \u003cstrong\u003ewithin a few weeks\u003c\/strong\u003e for the best aroma.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n","brand":"Teavolution Tea Shop","offers":[{"title":"50g","offer_id":52126274945371,"sku":"TEA-JP-MTCH-SHCHMN-AO-50G","price":8700.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/konyhai-felhasznalasra-matcha.jpg?v=1769621035"},{"product_id":"ujimukashi-matcha","title":"Ujimukashi Matcha - Ceremonial Grade 30g","description":"\u003ch3\u003e Ujimukashi Matcha\u003c\/h3\u003e\n\n\u003cp\u003e Ujimukashi Matcha evokes the world of traditional uji matches: a refined, pure-character tea in which the fresh aroma of freshly ground tencha and the soft, easy-to-drink texture meet beautifully.\u003cbr\u003e This style is particularly appealing to those who seek balance, clarity, and subtle details in their matcha rather than intensity.\u003c\/p\u003e\n\n\u003cp\u003e In the cup, it gives a lively, juicy and well-organized impression. On the palate, soft vegetal notes, delicate umami and subdued sweetness form a harmonious whole, while the overall impression of the sip remains smooth and friendly.\u003cbr\u003e It is not heavy, not intrusive: rather calm, soft, clean and elegant.\u003c\/p\u003e\n\n\u003cp\u003e That's why it can be an excellent choice for everyday matcha when you're looking for a high-quality, ceremonial tea that's easy to love.\u003c\/p\u003e\n\n \u003cp\u003eUji matcha with this character works especially well in the form of \u003cstrong\u003eusucha\u003c\/strong\u003e , when the frothed tea reveals its fresh aromas, silky texture, and pleasantly clean finish.\u003cbr\u003e It is also a particularly good choice for desserts, because the tea's delicate bitterness and green freshness nicely counterbalance the sweetness of the desserts.\u003c\/p\u003e\n\n\u003ch4\u003e Flavor profile\u003c\/h4\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eScent:\u003c\/strong\u003e freshly ground tea, fresh green aromas\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTaste:\u003c\/strong\u003e soft umami, delicate vegetal notes, slight sweetness\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTexture:\u003c\/strong\u003e smooth, silky, easy to drink\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eFinish:\u003c\/strong\u003e clean, tidy, subtly sweet-green\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch4\u003e Preparation suggestion (usucha)\u003c\/h4\u003e\n\n\u003cp\u003e \u003cstrong\u003eQuantity:\u003c\/strong\u003e 1.5–2 g matcha\u003cbr\u003e \u003cstrong\u003eWater:\u003c\/strong\u003e 70–80 ml\u003cbr\u003e \u003cstrong\u003eWater temperature:\u003c\/strong\u003e 75–80 °C\u003c\/p\u003e\n\n \u003cp\u003eSift the matcha into a preheated bowl and pour over the water. Use a bamboo whisk to whisk it in quick, loose motions until a fine, even foam forms on the surface. It is worth tasting on its own, but it also pairs beautifully with light Japanese sweets or other delicious desserts.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"30g","offer_id":52524078563675,"sku":"TEA-JP-MTCH-UJIMKSH-30G","price":11600.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/ujimukashi11.jpg?v=1772801643"},{"product_id":"gyokuro-karigane-kamo","title":"Gyokuro Karigane Kamo","description":"\u003ch2\u003eSakamoto Gyokuro Karigane Kamo – Organic Japanese Stem Tea from Kagoshima\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSakamoto Gyokuro Karigane Kamo\u003c\/strong\u003e belongs to one of the most beloved, often underestimated categories of Japanese green teas: a shaded tea containing gyokuro stems, which offers the deep umami of gyokuro, but in a lighter, cleaner, and friendlier form.\u003c\/p\u003e\n\u003cp\u003eIt is not as dense and concentrated as a classic gyokuro, but this is precisely its beauty: it is airier, fresher, lighter, more suitable for everyday consumption, yet distinctly elegant.\u003c\/p\u003e\n\u003cp\u003eThis tea comes from \u003cstrong\u003eMr. Sakamoto's organic tea garden\u003c\/strong\u003e in the \u003cstrong\u003eShibushi, Kagoshima\u003c\/strong\u003e region, in the southern part of Japan. Kagoshima's volcanic soils, humid and warm climate, and long growing season are particularly favorable for intense, deep-flavored Japanese green teas.\u003c\/p\u003e\n\u003cp\u003eThe Sakamoto family specializes in cultivating premium organic gyokuro and shaded teas, paying close attention to soil health, natural nutrient supply, and the long-term well-being of the plants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKarigane\u003c\/strong\u003e is made from fine stems, leaf veins, and smaller leaf parts selected during the processing of gyokuro.\u003c\/p\u003e\n\u003cp\u003eSince these ingredients come from shaded, high-quality gyokuro plants, the tea retains the sweet-umami character typical of gyokuro, but due to the stem structure, it gives a lighter, cleaner, and fresher impression, which is also reflected in its liquor.\u003c\/p\u003e\n\u003ch3\u003eWhy is it special?\u003c\/h3\u003e\n\u003cp\u003eThe greatest virtue of Gyokuro Karigane is its balance. It has the depth of gyokuro but doesn't become heavy. It has umami, but it's not too dense. It has a fresh green character but is not harshly astringent. It's a tea that simultaneously provides a premium feel and easy drinkability.\u003c\/p\u003e\n\u003cp\u003eSakamoto's karigane is an especially beautiful choice for those who love the clean, vegetal, shaded world of Japanese green teas but don't always crave the very concentrated, almost essence-like preparation of gyokuro.\u003c\/p\u003e\n\u003cp\u003eThis tea is looser, more open, yet refined. A delicate gateway between the freshness of sencha and the deeper, sweeter character of gyokuro.\u003c\/p\u003e\n\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAroma:\u003c\/strong\u003e fresh, clean green tea aroma, with subtle marine-umami and sweet vegetal notes\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTaste:\u003c\/strong\u003e soft umami, delicate sweetness, clean green character, subtle gyokuro depth\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTexture:\u003c\/strong\u003e lighter, smooth, more refreshing feel than a classic gyokuro\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinish:\u003c\/strong\u003e clean, fresh, slightly sweet, with a delicately astringent aftertaste\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBitterness:\u003c\/strong\u003e low, especially when prepared with cooler water\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e elegant, calm, easy to love, yet professionally exciting\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eWho do we recommend it to?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSakamoto Gyokuro Karigane Kamo\u003c\/strong\u003e is an ideal choice for those who want to get closer to the world of gyokuro but would prefer to start with a less intense, easier-to-prepare tea. It is also a good choice if you already know and love gyokuro, but are looking for a softer, more economical, yet high-quality alternative for everyday use.\u003c\/p\u003e\n\u003cp\u003eThis tea works particularly well as a morning or early afternoon cup. It refreshes without being harsh; it deepens without being heavy. It's a tea that makes you want to stay for a second or third infusion.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – gyokuro style\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTea quantity:\u003c\/strong\u003e 4–5 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 50–70 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 50–60 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteeping time:\u003c\/strong\u003e 2 minutes\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eThis preparation best brings out the deeper, sweeter, more umami side of the tea. At low temperatures, the karigane will be soft, silky, and round, with a subtle fresh astringency in the background. After the first infusion, it is worth making shorter second and third infusions with slightly higher temperatures.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – lighter, everyday style\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTea quantity:\u003c\/strong\u003e 5 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 150 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 65–70 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteeping time:\u003c\/strong\u003e 60 seconds\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eWith this method, the tea will be fresher, lighter, and more refreshing. The umami is still present, but the cup is less dense, rather clean and very drinkable. This form is especially good if you are not looking for a ceremonial gyokuro moment, but a very fine, everyday Japanese green tea.\u003c\/p\u003e\n\u003ch3\u003ePreparation suggestion – cold brew\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTea quantity:\u003c\/strong\u003e 6–8 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater quantity:\u003c\/strong\u003e 500 ml cold, soft water\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteeping time:\u003c\/strong\u003e 2–4 hours in the refrigerator\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eCold brewed, Gyokuro Karigane shows its particularly clean and sweet side. The sip is cool, silky, subtly umami, and almost completely bitterness-free. It's an especially beautiful choice for summer days, with light meals, or as an afternoon refreshment.\u003c\/p\u003e\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eIt pairs best with delicate, understated foods: steamed rice, lightly salted Japanese snacks, tofu, vegetable dishes, fresh cheeses, or simple, not-too-sweet pastries. The tea's clean, green character complements food well without overpowering it.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eJapanese green teas are sensitive to light, air, heat, and moisture. After opening, always carefully reseal the packaging and store it in a cool, dry place away from light. If you consume it less frequently, it is worth storing it in the refrigerator, but allow it to rest at room temperature for a short time before use so that the leaves do not absorb moisture from condensation.\u003c\/p\u003e\n\u003ch3\u003eSummary\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSakamoto Gyokuro Karigane Kamo\u003c\/strong\u003e is a subtly nuanced, organic Japanese green tea that presents the noble world of gyokuro in a lighter, friendlier form. It is sweet, clean, subtly umami, mildly refreshing, and very drinkable. It is not a showy tea, yet it has something particularly appealing: the depth of gyokuro, the lightness of karigane, and the calm imprint of Mr. Sakamoto's careful, nature-friendly tea cultivation.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"80 g","offer_id":53165594214747,"sku":"TEA-JP-KRGN-SKMT-KAMO-A80G","price":8300.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Sakamoto-karigane-A-3-imperial.jpg?v=1780063305"},{"product_id":"ihachi-sencha","title":"Shizuoka JAS organikus Sencha","description":"\u003ch3\u003eIhachi Sencha – organikus, enyhén gőzölt japán zöld tea\u003c\/h3\u003e\n\u003cp\u003eAz Ihachi Farm senchája egy tiszta, élénk karakterű japán zöld tea, amely a Shigeta család 15 generációs teatermesztői munkájából születik. A farm 27 évvel ezelőtt állt át organikus művelésre, és ma JAS organikus tanúsítvánnyal rendelkezik. Nem használnak mezőgazdasági vegyszereket vagy növényvédő szereket; céljuk, hogy a teáikat aggodalom nélkül lehessen inni.\u003c\/p\u003e\n\u003cp\u003eEz a sencha \u003cstrong\u003easamushi\u003c\/strong\u003e, vagyis enyhén gőzölt tea. A feldolgozás során a gőzölés nagyon rövid, körülbelül 20 másodpercig tart. Ennek köszönhetően a főzet világosabb, tisztább színű, mint a mélyebben gőzölt japán zöld teáké, ugyanakkor az íze határozott, élénk és szépen rétegzett.\u003c\/p\u003e\n\u003cp\u003eTakuya Shigeta szerint sokakat meglep, hogy ez a sencha akár négyszer is felönthető. Ez jól mutatja a levelek erejét és tisztaságát: nem egy harsány, gyorsan elfogyó tea, hanem olyan sencha, amely több felöntésen keresztül is szépen bontja ki magát.\u003c\/p\u003e\n\u003ch4\u003eÍzvilág\u003c\/h4\u003e\n\u003cp\u003eFriss, tiszta, enyhén füves és növényi karakterű tea, amelyben az umami visszafogottan, természetesen jelenik meg. Nem nehéz vagy túl intenzív, inkább világos, pontos és életteli. Jó választás azoknak, akik a japán zöld teákban a tisztaságot, a frissességet és a finom, feszes szerkezetet keresik.\u003c\/p\u003e\n\u003ch4\u003eElkészítési javaslat\u003c\/h4\u003e\n\u003cp\u003eTakuya Shigeta a teáihoz a 70 °C körüli vizet ajánlja. Alacsonyabb hőmérsékleten az aminosavak és az umami szebben érvényesülnek, miközben a katechinből és koffeinből eredő kesernyésség visszafogottabb marad.\u003c\/p\u003e\n\u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eVíz hőmérséklete:\u003c\/strong\u003e 70 °C\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eTea mennyisége:\u003c\/strong\u003e 4–5 g \/ 150–200 ml\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eElső felöntés:\u003c\/strong\u003e 60–90 másodperc\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eTovábbi felöntések:\u003c\/strong\u003e rövidebb idővel, ízlés szerint\u003c\/li\u003e \u003c\/ul\u003e\n\u003cp\u003eEz a tea azoknak szól, akik egy őszinte, természetközeli japán senchát keresnek: nem díszített, nem harsány, hanem pontos, tiszta és mélyen emberi. Egy csésze tea, amely mögött ott van az Ihachi Farm csendes, következetes munkája és a természettel való együttélés szemlélete.\u003c\/p\u003e\n\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003eAz Ihachi Farmról\u003c\/h3\u003e\n\u003cp\u003eAz Ihachi Farm egy 15 generáció óta működő családi teafarm Japánban. Takuya Shigeta ma édesapjával és édesanyjával együtt dolgozik: a család maga termeszti, dolgozza fel és értékesíti a teáit. A farm neve Takuya nagyapjának nevéből ered, és azóta is ezt a családi örökséget viszi tovább.\u003c\/p\u003e\n\u003cp\u003eAz Ihachi Farm 27 évvel ezelőtt állt át organikus teatermesztésre. Nem használnak mezőgazdasági vegyszereket vagy növényvédő szereket; a céljuk az, hogy a teáikat aggodalom nélkül lehessen inni. A gazdaság JAS organikus tanúsítvánnyal rendelkezik, és minden munkafolyamatot pontosan dokumentálnak: a szüret idejét, a területet, a gépeket, a tételszámot és a feldolgozott mennyiséget is.\u003c\/p\u003e\n\u003cp\u003eTakuya Shigeta számára az organikus termesztés nem csupán módszer, hanem szemlélet: együtt élni a természettel, elfogadni, hogy a rovarok, vadállatok és növények ugyanannak a tájnak a részei. Ez a hozzáállás adja az Ihachi teák különleges, tiszta és őszinte karakterét.\u003c\/p\u003e\n\u003ch3\u003eIhachi Sencha\u003c\/h3\u003e\n\u003cp\u003eAz Ihachi sencha asamushi, vagyis enyhén gőzölt japán zöld tea. A gőzölés rövid, körülbelül 20 másodperces, ezért a tea tiszta, világosabb főzetet ad, miközben az íze meglepően határozott és élénk. Takuya Shigeta szerint ez a tea akár négyszer is szépen felönthető, ami jól mutatja a levelek erejét és minőségét.\u003c\/p\u003e\n\u003ch3\u003eElkészítési javaslat Ihachi teákhoz\u003c\/h3\u003e\n\u003cp\u003eTakuya Shigeta szerint sok Ihachi tea szépen elkészíthető 70 °C körüli vízzel. Az alacsonyabb hőmérséklet segít abban, hogy a tea umamija és aminosavai jobban érvényesüljenek, miközben a katechinből és koffeinből eredő kesernyésség visszafogottabb marad. Ez különösen jó kiindulópont kabusecha és sencha készítéséhez.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":53254655705435,"sku":"TJP-IHCHSNCH100G","price":10200.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Ihachi-family.jpg?v=1779983200"},{"product_id":"tanuki-matcha","title":"Tanuki Matcha - 'Premium Culinary'","description":"\u003cp\u003eTanuki matcha is a vibrant, full-bodied Japanese matcha specifically recommended for matcha drinks, lattes, iced drinks, smoothies, cocktails, desserts, and confectionery use.\u003c\/p\u003e\n\u003cp\u003eIt's a matcha that doesn't disappear in milk: it retains its green character, freshness, and rich umami base flavor even when prepared with milk, plant-based milk, or other more intense ingredients.\u003c\/p\u003e\n\u003cp\u003eThis 250-gram package is an ideal choice for those who regularly prepare matcha lattes, iced matcha, or creative matcha drinks.\u003c\/p\u003e\n\u003cp\u003eOur Tanuki matcha is not primarily for the classic ceremonial experience prepared purely with water, but rather designed to work distinctly and harmoniously in drinks.\u003c\/p\u003e\n\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCharacter:\u003c\/strong\u003e full-bodied, green, refreshing\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eColor:\u003c\/strong\u003e vibrant green, looks great in drinks\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTexture:\u003c\/strong\u003e blends creamy, froths well\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFinish:\u003c\/strong\u003e clean, fresh, slightly vegetal\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eUsage:\u003c\/strong\u003e matcha latte, iced matcha latte, smoothie, cocktail, dessert, cake\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended Use\u003c\/h3\u003e\n\u003cp\u003eWe primarily recommend this matcha for \u003cstrong\u003ematcha lattes\u003c\/strong\u003e, \u003cstrong\u003eiced matcha drinks\u003c\/strong\u003e, \u003cstrong\u003ecocktails\u003c\/strong\u003e, and \u003cstrong\u003edesserts\u003c\/strong\u003e. It pairs well with whole milk, oat milk, almond milk, or other plant-based drinks; Balázs particularly enjoys it with coconut milk. Due to its refreshing green character, it also works well in fruity, citrusy, vanilla, or subtly spiced drinks.\u003c\/p\u003e\n\u003ch3\u003eBasic Matcha Latte Recipe\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMatcha:\u003c\/strong\u003e 2 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater:\u003c\/strong\u003e approx. 60–70 ml, 70–80 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMilk or Plant-based Milk:\u003c\/strong\u003e 150–200 ml\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eSift 2g of matcha into a bowl or shaker, then add a small amount of warm water. Whisk until lump-free with a bamboo whisk, handheld milk frother, or by shaking. Then, top it off with warm or cold milk\/plant-based milk. For an iced version, fill a glass with ice, add the milk, then pour the thickly mixed matcha over it.\u003c\/p\u003e\n\u003ch3\u003eFor Matcha Cocktails and Creative Drinks\u003c\/h3\u003e\n\u003cp\u003eIn cocktails, matcha adds a unique green color, delicate vegetal freshness, and a deeper umami layer. It works well with citrus, tonic, ginger, mint, vanilla, white chocolate, coconut milk, or even lighter, creamier drink bases. Before use, it's always advisable to mix it smooth with a little water to ensure it's evenly distributed in the drink.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eAfter opening, reseal the matcha carefully and store it in a cool, dry, dark place. For longer freshness, it's worth keeping it in the refrigerator, tightly sealed, to prevent it from absorbing foreign odors. Always use a dry spoon, allow it to reach room temperature, and sift it before use.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"250 g","offer_id":53254779404635,"sku":null,"price":28490.0,"currency_code":"HUF","in_stock":true}]},{"product_id":"oosawa-shincha","title":"Shincha Sencha Oosawa","description":"\u003cp\u003eThis 2026 spring Shincha Sencha is a special mountain tea from Oosawa Ryoichi Uchino, originating from one of Shizuoka's exciting, characterful growing regions. Shincha is the very first fresh harvest of spring: it is made from the young leaves that appear after winter, which is why its flavour simultaneously expresses freshness, softness, and that delicate green energy that only fresh Japanese spring teas can offer.\u003c\/p\u003e\n\u003cp\u003eRyoichi Uchino's teas are characterized by a rich, clean mountain aroma. The aroma of the cup is fresh, herbaceous, slightly floral, and its taste reveals the elegant world of Shizuoka mountain senchas: not heavy, not overly bold, but layered, lively, and naturally deep.\u003cbr\u003eWith proper and careful preparation, a soft umami, delicate sweetness, and subtle freshness come to the fore, while the tea retains its clean, mountain character.\u003c\/p\u003e\n\u003cp\u003eA rare lot, especially recommended for those who appreciate the more refined, aroma-rich side of Japanese senchas and want to discover what makes Shizuoka's mountain teas so special.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation suggestion, which should not be deviated from. :-)\u003c\/strong\u003e\u003cbr\u003e3 g tea leaves\u003cbr\u003e100 ml water\u003cbr\u003e70 °C\u003cbr\u003e60–75 seconds\u003c\/p\u003e\n\u003cp\u003eWith this ratio, the tea's soft umami, mountain aroma, and fresh, clean finish are beautifully balanced.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100 g","offer_id":53490266898779,"sku":"TEA-JP-OOSSHNCH-100g","price":8600.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/oosawa-shinch-2.jpg?v=1782489930"},{"product_id":"kumen-joo-sencha","title":"Kumon Queen Sencha","description":"\u003cp\u003eKumaen Joō Sencha is a fresh, clean-character Japanese green tea from the Yame mountain tea gardens in Fukuoka Prefecture. The name Kumaen is primarily known for its excellent Yame teas: it has a family tea background where sencha is not a supporting actor, but one of the most beautiful forms of everyday tea drinking.\u003c\/p\u003e\n\u003cp\u003eIt's not flamboyant, not too heavy, not too sweet — rather straightforward, fresh, and balanced. Its aroma features freshly steamed tea leaves, green vegetal notes, and spring-like cleanliness. Its taste combines delicate umami, soft sweetness, a slight astringency, and a refreshing, well-rounded finish. It has a character typical of premium sencha teas.\u003c\/p\u003e\n\u003cp\u003eIt's a good choice for those who are just getting acquainted with higher-quality Japanese green teas, but also for those looking for a reliable, easy-to-prepare everyday sencha. In the morning, it's invigorating; in the afternoon, it clears the mind; and in the evening — prepared at a lower temperature — it reveals a calmer, softer side.\u003c\/p\u003e\n\u003ch3\u003eFlavor notes\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003efresh, green vegetal character\u003c\/li\u003e\n\n\u003cli\u003edelicate umami\u003c\/li\u003e\n\n\u003cli\u003esoft sweetness\u003c\/li\u003e\n\n\u003cli\u003eslight, pleasant astringency\u003c\/li\u003e\n\n\u003cli\u003eclean, refreshing finish\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003ePreparation suggestion\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAmount of tea:\u003c\/strong\u003e 5 g\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAmount of water:\u003c\/strong\u003e 140 ml\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 75 °C\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFirst infusion:\u003c\/strong\u003e 60 seconds\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSecond infusion:\u003c\/strong\u003e pour immediately, at a slightly higher temperature\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFurther infusions:\u003c\/strong\u003e shorter, then gradually longer steeping times\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003eIf you prefer a softer, sweeter cup, it's worth preparing it at around 65–70 °C. If you're looking for a fresher, more vibrant, greener character, you can go for a slightly higher temperature. The tea beautifully demonstrates how much the face of a sencha depends on small details: a few degrees, a few seconds, and the same leaf takes on a different light.\u003c\/p\u003e\n\u003ch3\u003eWho do we recommend it to?\u003c\/h3\u003e\n\u003cp\u003eTo those looking for a clean, drinkable, classic Japanese sencha for everyday tea drinking. It's not too heavy, not too astringent, yet it has depth and character. A kind, reliable tea — like a good start to the morning when you're finally not rushing through your own life.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100g","offer_id":53456660103515,"sku":"TEA-KMNJOŌSNCH-100G","price":9900.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/Kumaen-Joo-sencha-2.jpg?v=1782558981"},{"product_id":"genmaicha-ihachi","title":"Genmaicha JAS organic Ihachi","description":"\u003ch3\u003eIhachi Genmaicha – japán zöld tea saját termesztésű pirított rizzsel\u003c\/h3\u003e\n\u003cp\u003eAz Ihachi Farm genmaichája egy különösen kedves és ritka szemléletű japán tea. A genmaicha hagyományosan zöld tea és pirított rizs keveréke, ennél a teánál azonban a Shigeta család nemcsak a teát, hanem a rizst is maga termeszti, növényvédő szerek nélkül. Így a csészében valóban ugyanannak a gazdaságnak, ugyanannak a földnek és ugyanannak a gondolkodásnak az ízei találkoznak.\u003c\/p\u003e\n\u003cp\u003eAz Ihachi Farm 27 éve organikus művelés szerint dolgozik, és JAS organikus tanúsítvánnyal rendelkezik. Takuya Shigeta számára az organikus termesztés nem csupán technikai döntés, hanem életforma: együtt élni a természettel, elfogadni a rovarokat, az évszakokat és a táj kiszámíthatatlanságát.\u003c\/p\u003e\n\u003cp\u003eEz a genmaicha ennek a szemléletnek az egyik legszebb, legegyszerűbb kifejezése. A zöld tea friss, növényi karakterét a pirított rizs meleg, gabonás, enyhén édeskés illata teszi kerekebbé. Könnyen iható, barátságos tea, hidegen és melegen is egyaránt fogyasztható.\u003c\/p\u003e\n\u003ch4\u003eÍzvilág\u003c\/h4\u003e\n\u003cp\u003eLágy, pirított, gabonás és enyhén édeskés karakterű tea. A zöld tea frissessége mellett megjelenik a rizs meleg, kenyérhéjra, pattogatott rizsre emlékeztető aromája. Nem túl erős, nem keserű, inkább megnyugtató és mindennap jól iható.\u003c\/p\u003e\n\u003ch4\u003eKinek ajánljuk?\u003c\/h4\u003e\n\u003cp\u003eAz Ihachi Genmaicha jó választás azoknak, akik most ismerkednek a japán teákkal, de azoknak is, akik egy könnyedebb, kevésbé koffeinesnek ható, otthonos karakterű teát keresnek. Étkezés mellé, délutáni pihenéshez vagy egyszerű, mindennapi teázáshoz is nagyon jól működik.\u003c\/p\u003e\n\u003ch4\u003eElkészítési javaslat\u003c\/h4\u003e\n\u003cp\u003eTakuya Shigeta sok teájához a 70 °C körüli vizet ajánlja, mert ezen a hőmérsékleten az umami és az aminosavak szépen érvényesülnek, miközben a kesernyésség visszafogottabb marad. Genmaichánál ez lágyabb, finomabb főzetet ad; aki intenzívebb pirított rizses illatot szeretne, kicsit melegebb vízzel is kipróbálhatja.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEz a tea nem akar nagyot mondani, mégis nagyon sokat mesél. A saját termesztésű tea és rizs együtt egy tiszta, egyszerű és mélyen szerethető genmaichát ad — olyan teát, amelyben benne van az Ihachi Farm családi munkája és a japán vidéki teázás nyugodt, emberi melege.\u003c\/p\u003e\n\u003ch4\u003eElkészítési útmutató\u003c\/h4\u003e\n\u003cp\u003eAz Ihachi Genmaichát érdemes alacsonyabb hőmérsékleten készíteni, hogy a zöld tea lágyabb, umamiban gazdagabb oldala is szépen megjelenjen, miközben a pirított rizs meleg, gabonás édessége kerekíti a főzetet.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea mennyisége:\u003c\/strong\u003e 5 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVíz mennyisége:\u003c\/strong\u003e 200 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVíz hőmérséklete:\u003c\/strong\u003e 70–80 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eÁztatási idő:\u003c\/strong\u003e 60–90 másodperc\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFelöntések száma:\u003c\/strong\u003e 2–3\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eLágyabb, édesebb főzethez\u003c\/strong\u003e használj kb. 70 °C-os vizet. Így a tea kevésbé lesz kesernyés, és jobban előtérbe kerül a zöld tea finom umamija.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMelegebb, pirítottabb karakterhez\u003c\/strong\u003e készítsd 80 °C körüli vízzel. Ilyenkor a rizs gabonás, enyhén pattogatott rizsre emlékeztető aromája erősebben jelenik meg.\u003c\/p\u003e\n\u003cp\u003eA második felöntésnél rövidebb áztatási idő is elég lehet, kb. 30–45 másodperc. A harmadik felöntést már ízlés szerint készítsd hosszabbra.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"100 g","offer_id":53467316158811,"sku":"TJP-IHCGNM100G","price":8600.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/ihachi-genmaicha-1.jpg?v=1783091324"},{"product_id":"shincha-asanoka","title":"Shincha Asanoka","description":"\u003cp\u003e\u003cstrong\u003eYoshida teakert Shincha Asanoka\u003c\/strong\u003e teája egy különleges, szezonális japán zöld tea, amely a tavaszi első szedés frissességét mutatja meg. A shincha szó szerint „új teát” jelent: olyan első szedésű japán zöld teát, amelyet a feldolgozás után gyorsan csomagolnak és hamar a teakedvelőkhöz juttatnak, hogy a friss levelek élénk, tavaszi aromái minél tisztábban megmaradjanak.\u003c\/p\u003e\n\u003cp\u003eEz a tea az \u003cstrong\u003eAsanoka\u003c\/strong\u003e teanövényfajtából készült. Az Asanoka egy izgalmas fajta, amely a Yabukita és egy kínai eredetű teafajta keresztezéséből született. Karakterében egyszerre van jelen a japán senchák tiszta, zöld frissessége és egy kissé illatosabb, gyümölcsösebb, kifejezőbb aromavilág.\u003c\/p\u003e\n\u003cp\u003eA csészében világos, üde, tavaszi karakterre számíthatunk. Illatában friss fű, zsenge levél, enyhe gyümölcsösség és tiszta zöld növényi jegyek jelennek meg. Ízében lágy édesség, finom umami, frissítő zöldesség és visszafogott, elegáns fanyarság adja az egyensúlyt. Nem nehéz, nem túl mélyre húzó tea, inkább fényes, eleven és jól iható — olyan, mint egy tiszta tavaszi reggel a csészében.\u003c\/p\u003e\n\u003cp\u003eA Yoshida Meichaen neve a japán teavilágban a hagyományos Uji tea magas színvonalával kapcsolódik össze. A családi teatermelés, a gondos feldolgozás és a generációkon át örökített szakmai tudás ebben a teában is érezhető: letisztult, pontos, nem harsány, mégis nagyon karakteres.\u003c\/p\u003e\n\u003cp\u003eA Shincha Asanoka különösen azoknak ajánlott, akik szeretik a friss, illatos japán zöld teákat, de nem a túl nehéz, mélyen umamis irányt keresik. Szép választás reggeli vagy délelőtti teázáshoz, amikor egy tiszta, élénk, de nem durva tea kell: valami, ami felébreszt, de nem rohan át rajtunk.\u003c\/p\u003e\n\u003ch3\u003eÍzjegyek\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003efriss fű\u003c\/li\u003e\n\u003cli\u003ezsenge tavaszi levél\u003c\/li\u003e\n\u003cli\u003efinom gyümölcsösség\u003c\/li\u003e\n\u003cli\u003elágy édesség\u003c\/li\u003e\n\u003cli\u003ekerek, visszafogott umami\u003c\/li\u003e\n\u003cli\u003etiszta, zöld lecsengés\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eElkészítési javaslat\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMeleg elkészítéshez:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 g tea \/ 100 ml víz\u003c\/li\u003e\n\u003cli\u003e75–80 °C\u003c\/li\u003e\n\u003cli\u003e1. felöntés: 40–50 másodperc\u003c\/li\u003e\n\u003cli\u003e2. felöntés: 5–10 másodperc\u003c\/li\u003e\n\u003cli\u003e3. felöntés: 20–30 másodperc\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHa frissebb, illatosabb, lendületesebb csészét szeretnénk, használhatunk kissé melegebb, 80–85 °C-os vizet rövidebb áztatással. Ha lágyabb, édesebb, umamisabb irányt keresünk, érdemes 65–70 °C körüli vízzel és kicsit hosszabb első felöntéssel próbálni.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHideg áztatáshoz:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6–8 g tea \/ 500 ml hideg víz\u003c\/li\u003e\n\u003cli\u003e1,5–3 óra hűtőben\u003c\/li\u003e\n\u003cli\u003emajd szűrjük le, és lassan kortyoljuk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA shincha frissessége törékeny szépség. Nem olyan tea, amit évekig érdemes őrizgetni: akkor a legszebb, amikor még él benne a tavasz. Felbontás után tartsuk légmentesen zárva, fénytől, melegtől és nedvességtől védve és ne tartogassuk sokáig, hanem napról napra fogyasszuk el.\u003c\/p\u003e","brand":"Teavolution Tea Shop","offers":[{"title":"80 g","offer_id":53491114148187,"sku":"TEASHNC-ASANOKA80G","price":11430.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/4560\/8539\/files\/shincha-2.jpg?v=1783000848"}],"url":"https:\/\/teavolution.eu\/en\/collections\/japanese-tea.oembed?page=3","provider":"Teavolution Tea Shop","version":"1.0","type":"link"}