SHZ0007 "SAYAMAKAORI" (40g)
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Two aromas, two moments. Kinako first, then a clean herbal lift.
Shidashima Tea Farm sits in the Tamagawa area of Shizuoka, where the Abe River runs clear and the mountains press in close. Their Sayamakaori carries the cultivar's characteristic soybean flour note, but what makes this one particular is the herbal layer that follows — mint, something clean, a freshness that escapes quickly into the nose after the swallow. The two aromas don't overlap; they arrive in sequence, the dry warmth first, then the green lift.
Brew at 70°C for 100 seconds. The astringency is controlled, the umami present, the finish cool and uncomplicated. A Sayamakaori that earns the cultivar's reputation.
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 3 minutes to allow the temperature to drop to around 70 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 70 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 100 seconds, pour the water into the cup. Make sure do not shake the teapot when you pour to prevent tea leaves touch each other and extract unpleasant flavor.
- 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
Far East Tea Club
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