SHG0001 "SAYAMAKAORI" (40g)
Laver on the exhale, umami that settles rather than asserts. The everyday tea that asks nothing of you.
Nakamura Tea Farm sits in Tsuchiyama, Koka City, Shiga — a region with a long history supplying raw material for Uji tea, where depth and color have always mattered more than drama. Their Sayamakaori reflects that. The umami permeates slowly rather than arriving upfront. Bitterness is thin. The herbal edge that Sayamakaori sometimes carries in other hands has been quieted into something calm and unassuming.
Morning cup, afternoon pause, late evening — no moment feels wrong for it. Brew at 70°C and drink it without much thought.
| Brew Temperature | 70°C |
|---|---|
| Brew Time | 1min 30sec |
| Tea Amount | 4.0g |
| Water Amount | 120ml |
Point
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 3 minutes to allow the temperature to drop to around 70 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 70 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 90 seconds, pour the water into the teapot, shaking it slightly.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
| Tea Type | Sencha |
|---|---|
| Cultivar | SAYAMAKAORI |
| Origin | Shiga |
| Cultivation Method | Open-field |
| Caffeine Level | Medium |
| Caffeine per Cup | 30mg |
| Net Weight | 40g |
| Cold Brew | Yes |
| Country of Origin | Japan |
Shipping
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Nakamura Tea Farm is located in Tsuchiyama-cho, Koka City, Shiga Prefecture. Shigaraki Town, located right next door in the same city, is famous for Asamiya-cha, one of the five best teas in Japan, and Shigaraki ware, one of the six best kilns in Japan. Compared to them, Tsuchiyama-cho seems to be a rather plain place, and also Nakamura-san's tea, produced in such a place, is also a simple tea that does not suit words such as glamorous or impactful.
Since its history of being purchased as a raw material for Uji-cha, Tsuchiyama has been producing tea emphasizing umami and color. This "Sayamakaori" is also made using the shading process, but it is characterized by umami that gently permeates the tea rather than coming to the forefront. The bitterness and astringency are thin, and the peculiar aroma that "Sayamakaori" tends to have is suppressed, resulting in an elegant, simple, and gentle taste.
The taste is elegant, simple, and gentle. It is a tea good for daily drinks.