Sunrouge
Green and red Sunrouge teas, created by crossing C. taliensis with C. sinensis. These teas contain a large number of rare anthocyanins and catechins, which results in a bright red infusion. Sourced directly from Yuki Toyumura on the Pacific island of Tokunoshima, then tested in a German laboratory.
Our Recommendations
Benifuuki
An intensely bitter assamica and sinensis hybrid with the highest content of catechins, including rare methylated catechins. Available as loose needles, in tea bags or ground into powder.
Karigane Kukicha
This green tea is made predominantly from the stems of sencha and gyokuro and is therefore very mild and low in caffeine, with lots of umami/amino acids and a light sweetness
Bancha
A variety of green tea traditionally made from the coarser leaves of later harvests. Mild and alkaline with a certain minerality. A good evening tea; low in caffeine
Gaba
The absence of oxygen during this tea's special storage stage causes the leaves to produce high levels of GABA (an endogenous amino acid) resulting in a creamy, buttery flavour