Bio Japan Yamabuki Nadeshiko - Schwarzer Tee

​​​​​​Eine ganz ausgefallene Kreation aus Japan, eine Art japanischer Pu-Erh. Dem Tee wird nach der Produktion ein Koji Schimmel-/Hefepilz zugefügt, der einen Fermentationsprozess einleitet. Der gleiche Pilz wird z.B. auch für die Herstellung von Miso, Sojasauce oder Sake verwendet. Der Tee verbindet sehr fruchtige Note mit leichten Röstaromen und einer spritzigen Säure.

English tea description:

Our “Yamabuki-nadeshiko” tea is created according to a process quite similar to that of black tea and pu’er tea but it has become the new Japanese tea thanks to state of the art Japanese technology. Kuro-Kouji-kin(black fermentation starters) fermented organic tea “ Yamabuki-nadeshiko” is made from organic Japanese green tea harvested in Haruno town, Shizuoka Prefecture, applying Japanese Sake fermentation expertise to achieve a truly Japanese tea, totally clean and safe and

with a unique processing flow. “Yamabuki-nadeshiko” contains more gallic acid, citric acid than usual green tea, and catechin . According to our customers who repeatedly compliment us, “ the natural aroma of “Yamkabuki-nadeshiko makes so easy to drink !”, “And moreover it is so tasty that we will continue enjoying Yamkabuki-nadeshiko for a long time to come!”. Do please try right away!