Pleasure to be here: A plenty of green at Schnorr

It is summer again – it rains again. Nothing better to do than to experiment different modes of green leaves infusions. Most of the leaves we enjoy today at Schnorr, like the Kirishima Tennen Gyokuro (Asatsuyu cultivar), are perfect to be infused with cold water or with ice, but not less suitable for any higher temperature. Since it is raining outside today – mid of August – we are ready to prepare any leaves for people who come from outside with any temperature they enjoy – iced and cold, cool or refreshing hot. We taste all infusion-modes, for example first with high temperature and afterwards infusing the same leaves with ice. What is the difference?

Green leaves for hot infusions – prepared with ice

The green leaves of the Kanaya Midori Kamairicha (Find here the Kayana Midori Kamairicha at Schnorr) stem from an organic farm that manufactures the leaves after harvest by using a machine, that works with a dry heating by fire. It is really an artistic procedure not to heat the freshly harvest green leaves to much during this process. Only a really artistic green leaves maker has the knowledge and experience to adjust time and temperature to the perfect level. For the Kanaya Midori Kamairicha this adjustment is done so well that the leaves stay perfectly green.

Thanks to the dry heating, the green leaves are quite stable, which means that infusing them by cold water takes quite long time. At least several minutes. Today, we first infuse the dry heated leaves of the Kanaya Midori Kamairicha with around 85 degrees Celsius hot water, but only for some seconds. This brings a very nice, sweet and floral taste into existence. For those who like to drink the infusion of the green leaves just hot like this, we a ready to serve it. For those who still believe in summer, we put a huge ice cube on it, and mix it with some cold water. Just surprised about this nice taste.

Kirishima Tennen Gyokuro – what makes the difference?

The green leaves of the Kirishima Tennen Gyokuro from the tea bush varietal Asatsuyu are basically not made for cold or iced infusions, but why are they so perfect for making such infusions? The leaves of the Kirishima Tennen stem from early spring and therefore did not get so much sunlight. Additionally, Shutaro, the organic farmer who cultivates it in the Kirishima region, shades his plants with black nets before harvesting the green leaves. This makes the little spring leaves very soft, intensive and brings you a flashy taste-enlightenment. The leaves are not dry heated after harvest like fort the Kanaya Midori Kamairicha, but steamed. The effect is a really deep and sweet green that combines absolutely well with cold water and ice.

Good green leaves from Morimoto house for ice infusions?

From Morimoto there are quite many green leaves that fit well for cold water of ice infusions. Naturally, one of them is the Morimoto Mizudashi. But, besides them we are personally really green leaf lovers that drink quite often the cold infusion of the Morimoto Shiraore or the Morimoto Tokujou Kabusecha. While the Morimoto Shiraore is the simpler version if you look on the price, the leaves are more than astonishing. They come with a lot of freshnesss and are really intensive in taste. Both sorts are very deep and show up with quite strong taste of sweet vegetables. Nothing for beginners, but the right thing for green leave freaks who look for something special. Needless to say that all of these leaves may also be infusued with higher water temperatures, and not only with cold water and ice.

(Find the Morimoto Tokujou Kabusecha and the Morimoto Shiraore at Schnorr)