GYOKURO CHAMEIJIN 50g

• Type: Gyokuro - 4 weeks of shading
• Cultivar: Yabukita
• L-theanine content: High
• Caffeine content: High
• Terroir: Shibushi, Kagoshima
• Altitude: 190 m
• Harvest period: April

Chameijin, the "Tea Master," leaves no doubt that master Sakamoto of the Sakamoto-en garden in Kagoshima has lived up to his reputation. Here, gyokuro, the most precious of shaded Japanese teas, shows what it can become in the hands of a grower who has devoted his life to it.

The flavor unites a balanced umami with natural sweetness and a delicate hint of nuts.

Chameijin is deservedly the most beloved gyokuro in our range. There are occasions for indulging in Kiwami, and there are rare, exceptional moments for which Tezumi was created. And then there are "ordinary" days — precisely the ones that the wonderfully drinkable Chameijin can turn into a small celebration with its flavor.

If you prefer multilayered, rounded flavors, I recommend the VINTAGE variant, which is more mature and complex in taste. If freshness and vitality are your choice, look to the current year's harvest.

Preparation

Ideal for shibori-dashi

 50 ml / 7g      50 °C      120 / 5 / 10 / 15 / 25 sec

( video guide )

1. Pour water at a temperature of 50-55°C over the leaves. After two minutes of steeping, pour out to the last drop.
2. Pour water of the same temperature and pour out immediately.
3. For subsequent infusions, gradually use warmer water and extend the steeping time until you find yourself among the immortals.

We recommend trying it with Nartes water from the Jeseníky mountains (also Solan de Cabras, San Benedeto)

Packed directly in Japan in an original 50g resealable pouch to preserve maximum quality.