Organic Shibushi Karigane
In the cup: A vibrant, bright green tea with a sweet, muscat-like flavor and a smooth, refreshing finish.
This premium Gyokuro Kukicha (Karigane Grade S) is produced by Mr. Sakamoto in Kagoshima. It is harvested in early May and is made from a blend of select cultivars: Saemidori, Seimei, and Haruto 34. Shaded before harvest, it develops a rich, umami depth.
The tea can be brewed at low temperatures for a sweet, umami-rich infusion, but is equally delicious when brewed at higher temperatures, bringing out a different depth of flavor.
Karigane is ideal for enjoying in the morning. The stems mixed with the tea leaves offers a tea with less caffeine—a soft start to the day.
In the cup: A vibrant, bright green tea with a sweet, muscat-like flavor and a smooth, refreshing finish.
This premium Gyokuro Kukicha (Karigane Grade S) is produced by Mr. Sakamoto in Kagoshima. It is harvested in early May and is made from a blend of select cultivars: Saemidori, Seimei, and Haruto 34. Shaded before harvest, it develops a rich, umami depth.
The tea can be brewed at low temperatures for a sweet, umami-rich infusion, but is equally delicious when brewed at higher temperatures, bringing out a different depth of flavor.
Karigane is ideal for enjoying in the morning. The stems mixed with the tea leaves offers a tea with less caffeine—a soft start to the day.
In the cup: A vibrant, bright green tea with a sweet, muscat-like flavor and a smooth, refreshing finish.
This premium Gyokuro Kukicha (Karigane Grade S) is produced by Mr. Sakamoto in Kagoshima. It is harvested in early May and is made from a blend of select cultivars: Saemidori, Seimei, and Haruto 34. Shaded before harvest, it develops a rich, umami depth.
The tea can be brewed at low temperatures for a sweet, umami-rich infusion, but is equally delicious when brewed at higher temperatures, bringing out a different depth of flavor.
Karigane is ideal for enjoying in the morning. The stems mixed with the tea leaves offers a tea with less caffeine—a soft start to the day.
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Stem tea is best brewed in a small, preheated teapot and with full attention.
You can brew several times on the same leaves, adjusting the water temperature and brewing time.
Below a suggestion for two brewing methods for this tea, but please experiment and find your own favorite cup.This tea can be brewed at low temperatures for a sweet, umami-rich infusion, but it also shines when brewed at higher temperatures, bringing out a different depth of flavor.
Brewing suggestions #1
Use 8-10g for 200 ml water
1. brew: Water 50-60°C / 120 sec.
2. brew: Water 70°C / 10 sec.
3. brew: Water 80°C / 10 sec.Brewing suggestions #12
Use 8g for 300 ml water
1. brew: Water 75-80°C / 50-60 sec.
2. brew: Water 85°C / 10 sec.
3. brew: Water 90°C / 10 sec. -
Packaging: 50g, Oxygen Free Bag
Tea: Organic Gyokuro leaves and stems.
Cultivar: Saemidori, Seimei, and Haruto 34
Origin: Shibushi, Kagoshima
Producent: Shuichiro Sakamoto
Nettovægt: 50g
Ingredienser: Økologisk Grøn Te
Oprindelse: Shibushi, Kagoshima
Producent: Shuichiro Sakamoto
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