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Shizuoka Sakura Karigane green tea comes from Kakegawa, one of Japan’s finest production areas. The word “Karigane” in the name indicates its preciousness: this tea consists not only of leaves but also of twigs from prized Gyokuro of the Yabukita cultivar, a shaded tea with incomparable umami. What makes this tea unique is the addition of ground Sakura leaves, from the famous Japanese cherry tree, which provide a floral flavour and sweet aroma. Tasting – Appearance and aroma: Shizuoka Sakura Karigane green tea consists of small broken twigs and forest-green leaves with a glossy texture and irregular shape, some flattened and others more needle-shaped. Even before being wetted, they release a delicate floral aroma. Once infused, they release a very light vegetal aroma that develops into notes of yellow flowers, chamomile and fresh hay, with a lightly vanilla finish. The liquor is opaque, straw-yellow with subtle lime-green highlights. Tasting Notes: CLASSIC TEAPOT OR KYUSU. The cherry leaves give Shizuoka Sakura Karigane green tea a fresh, floral opening, with notes of chamomile and wildflowers. The flavour is sweet and vanilla-like, with exceptionally sweet and smooth umami and vegetal notes of boiled courgettes and pan-fried herbs. The contrast between sweet and savoury is very pleasant and perfectly balanced. The floral note returns on the finish, with hints of vanilla and almond. The body is medium-density, exceptionally soft and velvety; the long-lasting aftertaste is fresh, umami-rich and floral. Place of origin: Kakegawa, Shizuoka, Japan. Infusion method: place 3 grams of Shizuoka Sakura Karigane green tea leaves (about three teaspoons) in a Japanese Kyusu teapot or, if unavailable, a teapot with a wide, flat base. Pour 200 ml of water at 75 °C over the leaves and, after 1½ minutes, strain and serve in cups. We recommend three further infusions using the same leaves and parameters, extending the infusion time by 5–10 seconds. The tea may be strained for easier tasting; the indicated times are purely suggestive and may be adjusted according to personal taste. It can also be deliciously infused in cold water before using hot water. For the latter, use the same quantity of leaves per volume of water and infuse for approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
Price including VAT
Shizuoka Sakura Karigane green tea comes from Kakegawa, one of Japan’s finest production areas. The word “Karigane” in the name indicates its preciousness: this tea consists not only of leaves but also of twigs from prized Gyokuro of the Yabukita cultivar, a shaded tea with incomparable umami. What makes this tea unique is the addition of ground Sakura leaves, from the famous Japanese cherry tree, which provide a floral flavour and sweet aroma. Tasting – Appearance and aroma: Shizuoka Sakura Karigane green tea consists of small broken twigs and forest-green leaves with a glossy texture and irregular shape, some flattened and others more needle-shaped. Even before being wetted, they release a delicate floral aroma. Once infused, they release a very light vegetal aroma that develops into notes of yellow flowers, chamomile and fresh hay, with a lightly vanilla finish. The liquor is opaque, straw-yellow with subtle lime-green highlights. Tasting Notes: CLASSIC TEAPOT OR KYUSU. The cherry leaves give Shizuoka Sakura Karigane green tea a fresh, floral opening, with notes of chamomile and wildflowers. The flavour is sweet and vanilla-like, with exceptionally sweet and smooth umami and vegetal notes of boiled courgettes and pan-fried herbs. The contrast between sweet and savoury is very pleasant and perfectly balanced. The floral note returns on the finish, with hints of vanilla and almond. The body is medium-density, exceptionally soft and velvety; the long-lasting aftertaste is fresh, umami-rich and floral. Place of origin: Kakegawa, Shizuoka, Japan. Infusion method: place 3 grams of Shizuoka Sakura Karigane green tea leaves (about three teaspoons) in a Japanese Kyusu teapot or, if unavailable, a teapot with a wide, flat base. Pour 200 ml of water at 75 °C over the leaves and, after 1½ minutes, strain and serve in cups. We recommend three further infusions using the same leaves and parameters, extending the infusion time by 5–10 seconds. The tea may be strained for easier tasting; the indicated times are purely suggestive and may be adjusted according to personal taste. It can also be deliciously infused in cold water before using hot water. For the latter, use the same quantity of leaves per volume of water and infuse for approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
