SHZ0009 "SAEAKARI" (40g)
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Grilled corn in a green tea. Sweet, roasted, unlike anything else in the lineup.
Saeakari from Imura Tea Farm in Shizuoka goes through wilting before the standard green tea process — the same technique used in oolong and black tea. Combined with fire-roasting at the finish, what emerges is corn sweetness layered over a roasted grain note. The caramelized warmth of corn over heat, then a chestnut softness underneath as the cup cools. Specific and unmistakable.
Brew at 80°C and the corn note rises with the steam. As temperature drops, the sweetness shifts toward chestnut. Cold brew draws the gentle side forward. A tea that changes as you drink it.
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 120 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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