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.jpg "Preview: Teelirium Organic Matcha Set")
.jpg "Teelirium Organic Matcha Set")
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All six organic Matcha varieties from Teelirum in an affordable set in stylish gift packaging.
The set consists of one 30 gram can of each variety:- Organic Matcha Silk Basic
- Organic Matcha Silk Yuki
- Organic Matcha Silk Balance
- Organic Matcha Silk Mikoto
- Organic Matcha Silk Premium
- Organic Matcha Silk Supreme
The best before date (BBD) of the contained Matcha varieties is at least 12 months per variety.
All Organic Matcha varieties come from the Japanese prefecture of Kagoshima on the southernmost Japanese island of Kyushu.
Organic Matcha Silk Basic
In the south of Kyushu, where one of Japan's most active volcanoes still covers the land with fertile ash, our tea farmers produce expressive teas in organic quality. Our Organic Matcha Silk Basic proves that such a tea can be delicious, healthy and affordable at the same time. Crisp and refreshing, it is an ideal companion in everyday life - and a real all-rounder. The basic version of this versatile Matcha is just as suitable for classic tea preparation as for mixed drinks and fine cuisine. Its high ORAC value and numerous secondary plant substances (e.g. polyphenols, amino acids such as L-theanine) make it a modern dietary supplement par excellence. Its slightly bitter aroma gives desserts and desserts in particular a refined note. With its intensely bright green, it sets the scene for fine, light dishes as well as for a Matcha latte. The fact that the Organic Matcha Silk Basic noticeably exceeds the quality of a typical cooking and baking Matcha is hardly noticeable in its price. Reason enough to stock up on it and experiment with it to your heart's content.Organic Matcha Silk Yuki
Yuki means as much as snow and just as refreshing as the winter white is our versatile everyday Matcha Organic Matcha Silk Yuki. However, its exceptionally refreshing effect only unfolds when served cold. Served hot, this rich tea revives with a full-bodied bouquet. Its unmistakable taste gives it not only aromatic, harmoniously balanced teas, but also a light roast. The tea harvested and processed in the South Japanese prefecture of Kagoshima with its rich aromas, which can vary greatly depending on the drinking temperature, fascinates newcomers to the matchaworld. Its numerous secondary plant substances, its high content of relaxation-enhancing L-theanine and its high ORAC value make it the ideal everyday companion, contributing shell for shell to a healthy lifestyle.Organic Matcha Silk Balance
From the prefecture of Kagoshima, in the very south of the island of Kyushu, come the high-quality organic teas that make our Organic Matcha Silk Balance an enjoyable everyday companion. The carefully selected teas combine to a wonderfully balanced blend, which combines depth of taste with a pleasantly light freshness. The decisive factor for this irresistibly delicious blend is the combination of aromatic and mild teas, coupled with the positive influences of the surrounding mountains, the sea and the morning mist that protects against the sun. Extremely soft on the palate, the Organic Matcha Silk Balance inspires beginners into the world of Matcha as well as lovers in search of a balanced everyday mixture. Its numerous health-promoting ingredients, above all antioxidants, polyphenols, amino acids and EGCG catechins, make it an ideal companion. The caffeine contained in large quantities has a stimulating effect first and foremost, but also a relaxing effect due to the L-theanine it contains.Organic Matcha Silk Mikoto
Mikoto is the Japanese name for Prince and for our Organic Matcha Silk Mikoto there could be no better name. This tea is an everyday matcha, which gives a special note to every day with refinement, creaminess and delicate taste nuances. It owes its unique aroma to the skill and experience of our tea master, but also to the time of the tea harvest. This high-quality blend consists exclusively of tea leaves from the second harvest, which takes place in the prefecture of Kagoshima in the south of Kyushu in early summer. These tea leaves are characterised by a fine tart aroma as well as a perceptible hint of umami. They get their brilliant green by covering the tea plants in the last days and weeks before the harvest. This intense colour is accompanied by a high content of valuable antioxidants, polyphenols, catechins and amino acids. Reason enough to enjoy Organic Matcha Silk Mikoto as often as possible in everyday life.Organic Matcha Silk Premium
The name already reveals it: Our Organic Matcha Silk Premium is a premium Matcha in organic quality, created to sweeten everyday life. In the truest sense of the word, the taste is dominated by a light, natural sweetness, which is created by a harmonious mixture of young, early harvested tea leaves and a short treatment with steam immediately after harvesting. Because tea of this quality is shaded and processed very quickly, especially in the final growth phase, it contains large quantities of health-promoting secondary plant substances. Above all, its high content of EGCG catechins, L-theanine and its high ORAC value make it a high-quality natural wellness drink. This blend, specially developed by our tea master, becomes a sensory experience with its creamy-soft mouthfeel. Its colour also indicates the high quality of Organic Matcha Silk Premium. The unmistakable, luminous green reminds of the extremely intense colour of our best organic matcha and promises great enjoyment all along the line.Organic Matcha Silk Supreme
Our best organic matcha, the Organic Matcha Silk Supreme, comes from the Japanese prefecture Kagoshima on the southernmost of the Japanese main islands Kyushu. Rich in antioxidants, amino acids, catechins and polyphenols, it combines high enjoyment with highly effective health-promoting ingredients. The silk in the name is the program: This tea presents itself similar to silk supple, light and fine. Aromatically it inspires with a light body without any trace of astringency and at the same time soft and refreshing nuances. The high quality of this Matcha allows it to be prepared in two different ways: as Usucha and as Koicha. Koicha is also known as "green mocha" because the drink is more like a thick, creamy paste than a bowl of tea. Unlike Usucha, which is the more common method of preparation, premium matchas of the highest quality are required. The fact that the Organic Matcha Silk Supreme is a tea for very special moments can also be guessed from its extremely bright, intense colour. Thanks to its incomparable creaminess, which is reminiscent of a Matcha latte even without the addition of milk or milk substitutes, it becomes a top class sensory experience.Not included in the set, but optionally available are:
Organic Matcha Cooking Basic
Our Organic Matcha Cooking Basic comes directly from our tea farmers in the southern Japanese region of Kagoshima. This blend of organic green teas has been specially composed for use in the kitchen. Its unique, intensive green tea aroma predestines it for the refinement of dishes of all kinds. Its numerous secondary plant compounds and tanning agents - including antioxidants, polyphenols, EGCG catechins and L-theanine - contribute significantly to a healthy and balanced diet. Unlike very fine, mild varieties, this blend can hold its own against other flavours in terms of taste. It lends completely new taste nuances to hot and cold dishes and harmonises, for example, with intense chocolate and fruit flavours. The Organic Matcha Cooking Basic is particularly suitable for smoothies, shakes, cocktails and muesli, but also for desserts and the preparation of ice cream. Its bright green colour makes even hummus, pasta and burger buns a culinary eye-catcher.Organic Matcha Cooking Premium
The green teas for this exclusive blend come from the south of Kyushu, more precisely from the prefecture of Kagoshima. Intense and bright green in taste, this high-quality organic blend is ideal for use in upmarket and fine cuisine. Traditionally ground with a granite stone mill, the powdery powder refines the light East Asian cuisine particularly well. It also enriches the dishes with a range of nutritional additives that can have an extremely positive effect on health and well-being. In addition to numerous polyphenols, catechins, long-acting caffeine and a high proportion of L-theanine, this tea has the highest ORAC value of all foods, making it a highly effective free radical scavenger. Where great importance is attached to a perfect balance in the taste of all ingredients, the Organic Matcha Cooking Premium supplements the cold and warm cuisine with a slightly bitter, fresh green tea aroma. This quality also makes this variety the ideal partner for the production of fine desserts and cakes. As Matcha Latte, paired with milk or vegan milk alternatives, it develops a soft, round and refreshing taste. Pure as tea, Organic Matcha Cooking Premium is a good choice for those who prefer tangier and more intense flavours.Six 30 grams cans (total 180 gram) - enough for about 15-30 portions per variety (depending on intensity)
Contents: 100% Japanese organic Matcha from Kagoshima
Harvested and processed in Japan
Grinding: Granite stone mill
Origin: Kagoshima, Japan
After opening, store in refrigerator.
Öko Kontrollstelle: DE-ÖKO-007
Responsible food business operator: Florian Rosch, Teelirium, Neumagener Str. 25, 13088 Berlin, Germany
Add one to two slightly heaped bamboo spoons (~ 1-2 grams) of Matcha to the bowl.
Add a small sip of water (maximum 80°C) and mix with the bamboo whisk to a paste.
Add the desired amount of water for one portion, never hotter than 80°C, we recommend 65°-70° C.
Beat with a bamboo whisk in a zigzag motion until foamy.
Origin
The organic tea farm from which we source our Matcha is located in the southwestern region of Japan, Kirishima City in Kagoshima Prefecture, the second largest tea-growing region after Shizuoka.
High Altitude
The organic tea farm is located at an altitude of approx. 500 metres above sea level.High altitude - dense fog
The rapidly changing air pressure at this altitude leads to the formation of thick fog, which in turn acts as a natural "shadow", protecting the tea leaves from the sun and causing the leaves to produce more theanine, the amino acids that contribute to the tea's natural sweetness.
High location - strong difference between day and night temperature
The marked difference in day and night temperature on this hill produces tea with a rich, full-bodied taste.
Neighbouring farms are organic farms
In other regions of Japan this is hardly imaginable, but the 80 hectare organic tea farm that produces our Matcha is impressively surrounded by predominantly ecologically certified farms or by farms that are not ecologically certified, but nevertheless run organic cultivation. This excludes the possibility of pesticide contamination from neighbouring fields. Over the last eighteen years, tea farmers have been able to keep a clean record of "no detectable pesticide residues" in all laboratory test reports on organic teas. They use the strictest laboratory in Germany for testing pesticides and radiation residues.Tea plants with strong roots
It is common practice for farmers to harvest tea plants that are three years old (from the time they are sown). Our farmers allow young tea plants to grow five years before the first harvest. By not disturbing the growth of the plants before the age of five, the roots can grow much longer and deeper into the soil, allowing more nutrients to be absorbed, helping to build stronger roots. With strong roots, plants fall less easily victim to diseases or pests, which is important in organic farming as the use of pesticides or chemicals is not allowed.
No synthetic fertilizers, only homemade organic compost
Although there are some organic fertilizers approved for use in organic farming, our tea farmer has chosen to make his own compost to keep his soil as healthy and nutritious as possible. He makes his compost from organic materials such as wild mountain plants, leaves, oak, soil, etc., all of which he gets from the nearby mountains. He ferments his compost for four years, while most farmers only do so for one year. This is a tedious job that requires constant, accurate moisture monitoring and proper ventilation by rotating the mixture regularly with the help of a motorized blade. This helps a healthy community of microorganisms to multiply and grow in large quantities, helping to break down organic matter and form nutritious composts.
Pesticide-free
Every tea variety from every harvest is tested for pesticide residues in Germany's strictest laboratory. Eighteen years in a row all test results have been negative. Our tea farmer refuses to use even "Jochugiku", the pesticide approved for use in organic farming. Instead, he relies mainly on his workers and simple blowers, which eject a strong stream of air to blow pests from leaves, and a high-pressure water jet to kill the pests at the same time. Since no pesticides are used on the farm, the habitats for beneficial insects and beetles that feed on pests are not disturbed or destroyed, resulting in a farm with a large variety of insects in summer.Herbicide-free
Without the use of herbicides, which can have a long-term negative effect on the soil, our tea farmer and his staff are repeatedly seen plucking weeds individually by hand in the fields.
Soil management
Our tea farmer constantly checks the condition of his soil, checks the pH value and sends his soil samples regularly for laboratory analysis to determine what the soil lacks in nutrients or what is too much in the soil. Without pesticides, herbicides, liquid nitrogen, synthetic fertilizers, which can destroy the soil structure in the long term, our tea farmer is able to keep his soil soft, airy and loose at all times with the help of his own four-year-old organic compost, which thrives with a colony of active microorganisms and decomposes the organic materials of the compost, which in turn become nutrients for the soil.
Tea fields, partly covered to shade the tea. Thus the tea leaves form more chlorophyll, more amino acids and polyphenols. The fans, which are attached to high poles, are also clearly visible here.
These fans, on high poles next to and in the tea fields, are constantly in motion, so that at colder temperatures at night no frost can stick to the leaves, which would damage the plants.
In addition to covering the tea plants with dark mats (top picture), there is also shading by means of an enclosure with frames as shown in this picture. The type of cover shown above is generally chosen for short-term shading. With longer shading, as it is necessary for the production of Matcha (approx. 4 weeks), the tea plants are rather housed in order not to impair the growth of the plants.
In the tea field a few days before the first harvest. The bushes are now about 1 - 1.20 metres high and thus at the perfect harvest height to make harvesting easier for the workers in the fields.
Detailed view of the tea plants. In this growth size the leaves are ready for harvesting and further processing.
Before entering the production rooms where tea and Matcha are processed, all employees and visitors must wear protective clothing and pass through an airlock to prevent foreign bodies or dust from entering the processing rooms.
After harvesting and processing, the leaf flesh is ground to the finest Matcha in granite stone mills. The Tencha (the leaf flesh of the tea leaves freed of branches, stems and veins) is filled into the funnel. The upper of the two granite stones rotates to grind the tea leaves, the finely ground powder, the Matcha, trickles out at the seam between the two granite stones and is collected at the bottom. Such a granite stone mill grinds about 30 grams of Matcha per hour.
Quality control and discussion of the employees in the production rooms.
Different Matchagrade of the current harvest ready for tasting. The differences in colour are minimal, but they are still different varieties.
In matcha tasting, the different varieties are prepared according to precisely defined criteria in order to ensure perfect comparability. Both the amount of Matcha used per bowl and the exact water temperature and amount are very important to standardize the tasting and to taste the different nuances.
Classification, discussion and selection of Matcha varieties for tea lirium. In addition to the taste and colour of the Matcha varieties, the consistency is also an important quality feature of genuine Japanese Matcha. A small amount of Matcha is put on a sheet of paper and spread with the finger. Genuine Matcha leaves a velvety feeling and a colouring as if painted with colour. Homogeneous and flat. This is due to the extremely small grain size that results from the grinding process with the granite stone mill. "Fake" Matcha, i.e. simple ground green tea powder, is clearly grainy in this test and a coarse structure would be visible.
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