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 not only of leaves, but also of stems from fine Yabukita cultivar Gyokuro, a shaded tea with incomparable umami. What makes this tea unique is the addition of ground Sakura leaves, the famous Japanese cherry tree, which give it a floral taste and sweet aroma. Tasting - Sight and smell Shizuoka Sakura Karigane green tea is made up of both small broken stems and forest-green leaves, with a glossy texture and irregular shape, partly flattened and partly more needle-like. Even before being steeped, they already give off a delicate floral scent. Once infused, they release a very light vegetal aroma that evolves into notes of yellow flowers, chamomile and fresh hay, with a slightly vanilla finish. The liquor in the cup is opaque, straw-yellow in color with faint lime-green reflections. Tasting notes CLASSIC TEAPOT OR KYUSU The presence of cherry leaves gives Shizuoka Sakura Karigane green tea a fresh and floral opening, with notes of chamomile and wildflowers. The flavor is sweet and vanilla-like, with an extraordinarily sweet and smooth umami and vegetal notes of boiled zucchini and sautéed herbs. The contrast between sweet and salty is very pleasant and perfectly balanced. On the finish, the floral note returns with a hint of vanilla and almond. The body is medium-dense, very smooth and velvety on the palate; the long-lasting persistence is fresh, umami and floral. Place of origin: Kakegawa, Shizuoka, Japan. Brewing method Place 3 grams of Shizuoka Sakura Karigane green tea leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if not available, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 75°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the best use of the leaves and continue the tasting experience with this tea, we recommend 3 more infusions using the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. Store in a cool, dry place away from direct sunlight.
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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 not only of leaves, but also of stems from fine Yabukita cultivar Gyokuro, a shaded tea with incomparable umami. What makes this tea unique is the addition of ground Sakura leaves, the famous Japanese cherry tree, which give it a floral taste and sweet aroma. Tasting - Sight and smell Shizuoka Sakura Karigane green tea is made up of both small broken stems and forest-green leaves, with a glossy texture and irregular shape, partly flattened and partly more needle-like. Even before being steeped, they already give off a delicate floral scent. Once infused, they release a very light vegetal aroma that evolves into notes of yellow flowers, chamomile and fresh hay, with a slightly vanilla finish. The liquor in the cup is opaque, straw-yellow in color with faint lime-green reflections. Tasting notes CLASSIC TEAPOT OR KYUSU The presence of cherry leaves gives Shizuoka Sakura Karigane green tea a fresh and floral opening, with notes of chamomile and wildflowers. The flavor is sweet and vanilla-like, with an extraordinarily sweet and smooth umami and vegetal notes of boiled zucchini and sautéed herbs. The contrast between sweet and salty is very pleasant and perfectly balanced. On the finish, the floral note returns with a hint of vanilla and almond. The body is medium-dense, very smooth and velvety on the palate; the long-lasting persistence is fresh, umami and floral. Place of origin: Kakegawa, Shizuoka, Japan. Brewing method Place 3 grams of Shizuoka Sakura Karigane green tea leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if not available, in a teapot preferably with a wide, flat bottom. Pour 200 ml of water at 75°C over the leaves and after 1 minute and a half, strain and serve the tea in cups. To make the best use of the leaves and continue the tasting experience with this tea, we recommend 3 more infusions using the same leaves with the same quantity and temperature parameters, but extending the infusion time by 5-10 seconds. Store in a cool, dry place away from direct sunlight.
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