My shopping cart
Your cart is currently empty.Continue Shopping
Whether green, black, white or oolong - all tea varieties come from the same plant. The differences lie in the processing of the tea leaves. White tea is only plucked and dried, green tea is heated to keep it green, black tea is fermented and Oolong is partially fermented (it is therefore somewhere between black and green tea).
The content of ingredients is usually highest in the youngest leaves and shoots. Quality teas made from "2 leaves and a bud" contain a correspondingly higher proportion of ingredients. Bancha and Kukicha are generally considered to be well tolerated teas, as are Genmaicha (because of the rice content) and Keemun. Please note that the preparation of the tea is also decisive for the final content in the cup.
Orthodox teas (green, black, white): Kukicha and Genmaicha are half stem resp. rice.Furthermore, the preparation plays a decisive role in the caffeine content ofthe cup. The hotter the water and the longer the infusion time, the morecaffeine is dissolved.
All rooibos teas, honeybush teas, fruit teas and herbal teas with the exception of mate naturally contain no caffeine.
The first thing tofind out is whether the Japanese (steam) or Chinese (hot pans) method is preferred. For beginners, Japan Sencha No. 700 and China Lung Ching No. 519 can be recommended very well. This makes it easier to determine which method of production is more suitable for the individual tea newby.
Each tea region and each tea garden has its own signature, comparable to red wine. Like Bordeaux, for example, teas from the same region can be more floral or alittle more robust. In the case of Nepal and Manjhee Valley, the different geography comes into play, which also adds its own unique notes to the taste.
Yes, you can. In addition to the certification of the individual tea gardens, the head office in Meckenheim and each of our specialist shops are inspected every year. All controls are carried out by independent inspection bodies.
The tea gardens are inspected at least once a year. In addition, there are always unannounced spot checks by the inspection bodies. In most cases the certification is carried out by European inspection bodies (e.g. the IMO) to ensure the high standards.
The differences lie in the slightly different criteria for certification. Naturland and Demeter are separate associations whose criteria differ slightly in some details. For example, in the case of Demeter it is mandatory that biodynamic preparations on a homeopathic basis be used, whereas this is not mandatory under the EU Organic Regulation. However, no statement can be made about the taste of a tea by a seal alone.
A scientific study by the University of Jena refutes this prejudice. Tea drinkers with a sufficient iron supply need not fear iron deficiency. Even people with a critical iron supply do not have to do without the popular hot drink if they enjoy tea only one or two hours after meals. Then there is no risk of iron absorption being affected.
The longer the tea is steeped, the more ingredients, including caffeine, are extracted. However, with increasing duration, other secondary plant compounds are also dissolved,which delay the absorption of caffeine in the body. Hypersensitive (especially sensitive) customers should, however, avoid caffeinated teas in case of doubt.
A study by the Research Institute for Child Nutrition in Dortmund shows that tea drinkers are particularly well supplied with fluids. According to the study, women who drink tea regularly have a better fluid balance than women who do not drink tea. Black and green tea therefore contribute significantly to the fluid supply.
Sencha refers to a certain production method and can be purchased from a wide variety of suppliers. Chinese Sencha, for example, is always cheaper than Japanese Sencha– but usually not of a comparable high quality. In addition, quality control and thus absolute confidence in our teas play a major role. We guarantee the best and flawless tea enjoyment. We will gladly send you a residue analysis of your tea free of charge.
Tea is best stored in a cool, dry, dark and well closed container. Small quantities of tea can be stored in the TeaGschwendner tea bags. Larger quantities are best stored in well sealed containers. Tea should always be consumed as fresh as possible, so if in doubt, buy small, but fresh quantities. Important note: keep the Matcha tin in the refrigerator to keep the taste fresh for a longer period of time!
It should be noted that tea from the tea plant (green tea, black tea, white tea, oolong tea) contains stimulating caffeine. Depending on age, caffeinated drinks are not recommended. Unsweetened fruit and herbal teas are excellent thirst quenchers for children.
When stored correctly, black, green, white and oolong tea does not spoil. Fruit and herbal teas should not be stored longer than the recommended best before date. When stored in a cool and dry place, the tea can be kept for 3 years ex works. If the tea ever gets that old at home, perhaps the wrong type of tea has been bought :-)
Green tea, white tea and Matcha get "old" faster than Assam teas, for example. With good storage, a loss of freshness is noticeable after about half a year, but the tea can be consumed over a much longer period of time without hesitation.
For hard water, black tea blends with a high content of Assam tea or Chinese green teas such as Mao Feng or Lung Ching are recommended. The finer the tea, the more impairments caused by the water. In such cases, we recommend a water filter.
This myth dates back to times with poor hygienic conditions. The tea could be contaminated with bacteria, and since green tea in particular is not infused with boiling water, the first infusion was discarded in order to make a hygienically perfect second infusion. Nowadays this is no longer necessary in any country of origin.
Especially green tea, but also Oolong, is suitable for multiple infusions. The number of infusions depends on the quality of the tea (the higher the quality, the more infusions are possible) and on personal taste. Usually 2-3 infusions are no problem with most green teas.
And this is how it is done:
1-Dose the tea as usual and prepare it according to the preparation recommendations.
2-After the first infusion, all further infusions should be prepared with constantly hotter water. For example, if the 1st infusion is made at 70 degrees C, the 2nd infusion should be prepared at at least 75 degrees C.The infusion time can then be shortened by a quarter in each case.
3-Allow as little time as possible to pass between infusions. The tea leaves must not dry out. Especially moist, warm, steaming tea leaves in the kitchen should be handled with care. We recommend making the infusions within a few hours, but at least on the same day.
4-Experience the many facets of the individual infusions, which in some tea cultures even have their own names (e.g. in the Japanese tea ceremony) and let your favorite tea enchant you again and again!
Theoretically it is possible to do so, but most of the aromatic substances of black tea are transferred into the first infusion, so that a second infusion usually tastes unusually flat and watery.
The bitter substances contained in green tea dissolve at temperatures above 80 degrees Celsius (depending on the variety). A green tea brewed with boiling water therefore tastes much more bitter than a green tea prepared with hot, non-boiling water.
That depends on many factors. It all starts with the cultivation, picking and processing. The more careful the work of the pluckers, the higher the quality of the tea. Often"cheap" tea is made from older leaves. The production of orthodox tea is still a craft and requires a lot of skill. In addition, every tea is controlled and tested by TeaGschwendner much more strictly than prescribed by law. Last but not least, with the price we pay to the producer, we want to help ensure that the pickers and tea farmers receive a fair price for their work!
The effect of tea depends on the type and preparation, but varies from person to person. In most cases tea has a stimulating effect. However, there are people with a high degree of caffeine habituation who can also sleep well after drinking tea in the evening. Caffeine-free teas like rooibos, herbal and fruit teas are very good alternatives for the evening.
The longer the tea steeps, the more ingredients, including caffeine, are extracted. However, as the tea steeps longer, other secondary plant compounds are also dissolved,delaying the absorption of the caffeine in the body.
If milk or cream is added to tea, there is a limited interaction between the tea ingredients and the protein in the milk. This may be noticeable in terms of taste, but in no other way. The positive influence of the tea is completely preserved.
Tea, unsweetened, is one of the most health-promoting foods of all. Tea from the tea bush Camellia sinensis has many positive ingredients – this applies equally to green, black, white or oolong tea. Many herbal teas and rooitea also contain positive essential oils and other ingredients that are good for the body.
Many herbal teas are generally considered to be stomach-friendly, such as fennel tea, chamomile, sage etc. Rooibos is also easily digestible due to its ingredients. Sour fruit teas should generally be avoided.
It could be that in the case of green tea the water was too hot. Or maybe you used unfiltered, hard water for the tea infusion? Use a water filter and / or reduce the amount of tea or the brewing time.