The Shizuoka Sakura Karigane Green Tea comes from Kakegawa, one of the best production areas in Japan. The word "Karigane" in the name indicates its preciousness: this tea is in fact made up not only of leaves but also of sprigs of fine Gyokuro from the Yabukita cultivar, a shady tea with unparalleled umami.
Making this tea unique is the addition of ground leaves of Sakura, the famous Japanese cherry tree, which give it a floral taste and sweet aroma.
Tasting - Sight and Smell
Shizuoka Sakura Karigane Green Tea is composed of both broken, small twigs and forest-green leaves with a glossy texture and irregular shape, some flattened and some more needle-like. Even before they are wet, they already give off a delicate floral scent. Once infused, they give off a very light vegetal aroma that evolves into notes of yellow flowers, chamomile and fresh hay, with a slightly vanilla finish. The liqueur in the cup is opaque, straw yellow in color with faint lime green highlights.
Tasting Notes
Classic or KYUSU TEA
The presence of cherry leaves gives Shizuoka Sakura Karigane Green Tea a fresh, floral opening, with notes of chamomile and wild flowers. The flavor is sweet and vanilla, with a remarkably sweet and smooth umami and vegetal notes of boiled zucchini and pan-seared herbs. The contrast between sweet and savory is very pleasant and perfectly balanced. On the finish the floral note returns with a hint of vanilla and almond. The body is of medium density, very soft and velvety on the palate; the persistence, long lasting, is fresh, umami and floral.
Location of origin
Kakegawa, Shizuoka, Japan
Infusion method
Put 3 grams of Shizuoka Sakura Karigane Green Tea leaves (about three teaspoons) in a Japanese Kyusu-type teapot or, in the absence of the latter in a teapot possibly with a wide, flat bottom.
Pour 200 ml of water at a temperature of 75°C over the leaves and after 1 1/2 minutes strain and serve the tea in cups. To make the most of the leaves and continue the taste experience with this tea we recommend making 3 more infusions using the same leaves with the same quantity and temperature parameters, but lengthening the infusion time by 5-10 seconds.
The tea can be filtered for ease at the time of tasting and also the infusion times given above here are meant to be purely indicative so one can also adjust according to one's personal taste.
Since we are talking about a Japanese green tea we remind you that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter we recommend, with the same grams of leaves per amount of water, an infusion time of about 10 minutes.
We recommend storing in a cool, dry place away from direct sunlight.
