Gyokuro SAITO 50g

Product detailed description

• style: Asamushi
• cultivar: Yabukita
• region: Honyama

A very interesting gyokuro from Mr. Saito's mountain plantation. As original as Mr. Saitó himself - more of a Kyoto / Uji style - strong grassy tones with balanced umami and a vegetal taste. In Rishe Tea's offer, gyokuro from master Sakamoto clearly dominates with intense sweetness and very strong umami - Gyokuro Saitó is a completely different case.

Instead of a pronounced umami that would steal the show, there is a combination of sweetness - grassy tones - umami. It is definitely a different style of gyokuro than most in our offer.

Most tea plant varieties can grow almost anywhere - but that doesn't mean they thrive there. To produce top-quality, exceptional tea, a given variety needs a place that precisely matches its specific nutritional and conditional requirements. And that is exactly what Honyama is for the Yabukita variety that Mr. Saitó cultivates in his gardens.

Region:

Shizuoka

Farmer:

Katsuya Saito

Mr. Saitó is a great perfectionist and does many things in a significantly different way than other farmers. It is therefore no surprise that he also has his own unique style of preparing gyokuro:

Preparation according to Mr. Saitó

Shiboridashi or flat kyusu teapot

4g of tea

1st infusion 30 ml 60 °C 30 sec

2nd infusion 30 ml 50 °C 10 sec

3rd infusion 40 ml 60 °C 20 sec

4th infusion 40 ml 70 °C 10 sec

5th infusion 40 ml 95 °C 15 sec

Preparation according to Areek

Hóhin or shiboridashi

4g of tea

1st infusion 50 ml 3 ice cubes and room temperature water 5 min

2nd infusion pour over the remaining ice 50 ml 50 °C 1 min

3rd infusion 60 ml 60 °C 1 min sec

4th infusion 40 ml 80 °C 30 sec

5th infusion 40 ml 95 °C 15 sec

Packed directly in Japan in original 50g packaging to preserve maximum quality.