- kultivar: Okumidori, Haruto
Wakamusha or "Young Samurai" is a selective gyokuro processed using the tips + two leaves method. The name suggests that it is aimed squarely at lovers of bright and intense flavours.
The first sip of full umami is as intense in flavour as the reflection of the moon glinting off the blade of a samurai sword during a night duel.
Master Sakamoto has blended this time with the Okumidori cultivar, which is rich in umami and sweetness, and Haruto, which adds vibrancy and intense flavour.
Dif you prefer complex multi-layered round flavours then I recommend the VINTAGE variant, which is more mature. If freshness and vibrancy is your preference, pay attention to the current vintage.
Area:
Farmer:
Shuichiro Sakamoto
Preparation
Ideal for shibori-dashi
6 0 ml / 7g 
50 °C 
120 / 5 / 10 / 15 / 25 sec
Ideal for preparing in shibori-dashi. Traditionally, we use 7g of tea per 30-50ml of water.
1. Infusion:
Pour in water at 50°C After two minutes of infusion, pour off every last drop.
2. Pour the infusion with water of the same temperature and immediately pour off.
3. and the next infusion (+-7) pour gradually with warmer water and extend the time of leaching until you find yourself among the immortals.
I recommend using soft filtered water, from the bottled ones Nartes from Jeseníky works very well.
Packaged directly in Japan in the original 50g resealable packaging to maintain maximum quality.
JAS Certified.
