GYOKURO KARIGANE | Shibushi
Elegantly Gentle Full-bodied with Sweet Umami
This Gyokuro Karigane is soft, refined, pleasantly sweet, gentle Umami flavour, chlorophyll notes, low in caffeine and no bitterness
The Gyokuro Karigane tea, crafted from a blend of Gyokuro leaves and stems, is an exceptional tea type among the farmers' produce. The tea's stems, which constitute about 80% of the blend, are sourced from their own premium Gyokuro and contribute to the tea's sweetness, owing to their high concentration of L-Theanine amino acids. To promote the production of these amino acids and enhance the sweetness, the tea plants are shaded for twenty days before harvesting.
Compared to other green-leaf teas, the Gyokuro Karigane has a low caffeine content, though it still contains more caffeine than the Kukicha (stem tea). The tea's flavour is characterized by a delightful Umami, and the stems lend it a milder taste, making it an excellent tea for unwinding later in the day. The tea's unique flavour is characterized by a delightful Umami taste that's both sweet and full-bodied, with notes of chlorophyll. Furthermore, the addition of a hay-like aroma towards the end accentuates the tea's flavour. Notably, this tea is a preferred choice for cold brews among farmers.
For an optimal brewing experience, we recommend steeping 5g of the tea leaves in 150ml of 65-70°C water for 60 seconds. Alternatively, you could brew the tea as a Gyokuro by using 6g of tea leaves with just 30ml of 50°C water and steeping for two minutes.
About the Tea Garden
This Gyokuro Karigane is a premium green tea that is grown without the use of artificial fertilizers or pesticides by two farmer brothers in Shibushi, Kagoshima on the southern end of Kyushu island in Japan. The tea is shaded for twenty days prior to harvesting, which increases the production of L-Theanine amino acids in the plant. The volcanic soil of the region is particularly fertile, creating ideal conditions for nutrient-rich tea with a complex range of aromas.
Cultivar: Blend - Saemidori, Kirari31, Haruto34
Method: JAS organic certification
Origin: Shibushi, Kagoshima
Elevation: 190mt above sea level
Harvest: First flush, Spring 2022
Shade: 20 days before harvest - Shading technique: Jikagise and Tana
Fertilizing: Bokashi, organic fertilizer, sedimentary rock, composted soybeans, rice bran
Steaming: Medium (futsūmushi)
Flavour profile: Refined, gentle, pleasantly sweet, strong Umami flavour with no bitterness, chlorophyll notes
Producer: Sakamoto family
Content: 20g - 50g