SHG0001 "SAYAMAKAORI" (40g)
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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.
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
Far East Tea Club
Learn about tea
Brewing guides, stories from the farms, and a closer look at Japanese tea culture — on our journal.
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