SHZ0004 "SAYAMAKAORI" (40g)
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Kinako and toasted sesame the moment the lid comes off. A Sencha built around aroma.
Imura Tea Farm in Shizuoka's Sayamakaori goes through a wilting step — more common in oolong and black tea — that draws aromatic compounds out of the leaf before heat is applied. The result smells nothing like ordinary green tea. Soybean flour, roasted sesame, a dry warmth that rises with the steam. That combination is what makes this cultivar hard to blend away and easy to remember.
Brew hot at 80°C and the aroma peaks when water meets leaf. Cold brew softens the same character into something rounder. Either way, the aroma is the point.
Point
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 2 minutes to allow the temperature to drop to around 80 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 80 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 80 seconds, pour the water into the teapot, shaking it slightly.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
Behind the Sip
Imura Tea Farm
Jasmine, muscat, peach, chestnut, corn, roasted soybean, herbs, spices, tomato, milk, mayonnaise, seaweed. These are all aromas I have found in green tea. Green tea contains over 200 distinct aromatic compounds. Bla...
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