MIE0001 "SAEAKARI" (40g)


Description

Sweet as CORN. Crystalline sweetness and umami.

This tea has a very soft impression, with a sweet corn-like aroma rising softly along with the overt aroma typical of Kabusecha. There is almost no bitterness, and the richly stored umami flavor spreads gradually on the tongue. You can experience the charm of this tea by brewing it at a low temperature of 50-60°C (122-160°F), like gyokuro, to draw out the flavor slowly.

Type: Sencha(Green Tea)
Cultivar: SAEAKARI
Maker: Shimizu Marushige Tea Factory (Suizawa, Mie)
Taste Notes: Sweet, Umami, Corn, Bean, Laver, Muscat

[CONTENT]

All individually packaged: 10packs (4g each)

Recipe

Recipe

  • LEAF: 4g
  • WATER: 120ml(4oz)
  • TIME: 120sec
  • TEMP: 60℃

Point

Mr. Shimizu's "Saeakari" has outstandingly rich umami and sweetness, so it is recommended to brew it slowly at around 60 degrees Celsius.

If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.

  1. Boil water and transfer to a teacup once.
  2. Wait for 2 minutes to allow the temperature to drop to around 80 degrees.

*The temperature drop will vary depending on the shape and material of the teacup.

How to Brew

  1. Prepare the water at 80 degrees Celsius.
  2. Put the tea leaves in the teapot and pour the hot water.
  3. After 60 seconds, pour the water into the teapot, shaking it slightly.
  4. 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

Story

We still remember the impression of the first sip of Mr.Shimizu’s Saeakari. Umami surged in the mouth like a tsunami. Very little astringency and bitterness, and a sweet corn-nutty-like aroma rise softly. When brewed at 60℃, the rich umami is like gyokuro. Very rare to find a green tea with such strong umami.

Mie Prefecture is one of the biggest kabuse-cha producing areas. Mr.Shimizu in Suizawa, Mie mainly cultivates kabuse-cha. Kabuse-cha is a tea with strong umami, strengthened by covering the tea leaves just before harvesting with a shade for a week or two to block out the sunlight.

Mr.Shimizu has been paying attention to the single-origin tea from early on, which is rare in Suizawa. They cultivate and finish all the processes of such varieties as Saemidori and Tsuyuhikari that are suitable for kabuse-cha by themselves. From those tea cultivars, we chose “Saeakari” that we were most impressed by. Hope you enjoy its amazing tender umami and sweetness at a low temperature.

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