GYOKURO KIWAMI 30g

• Type: Gyokuro (4 weeks shading)
• Style: Asamushi
• Cultivar: Saemidori
• Region: Shibushi, Kagoshima
• Harvest time: April

A tea rarity from the "gyokuro guru" himself, Master Sakamoto.

The word Kiwami (極み) comes from the Japanese verb kiwameru, meaning to take something to its utmost limit, to bring it to perfection. It stands for the summit, the ultimate point, absolute perfection. The Japanese use it wherever true mastery is at stake, whether in craftsmanship, martial arts or tea. The name promises flavor at the very peak.

Strong umami, nutty sweetness and a complex, rounded flavor. Everything you love about the previous grades is taken a step further here, with a "something" extra that is hard to put into words. A taste of heaven.

The tea equivalent of a bottle of exceptional wine: you open it on a special occasion and remember it fondly for a long time.

Do you enjoy depth and multi-layered, rounded flavors? Reach for the Vintage version, which is more matured. Do you prefer freshness and vibrancy? Choose the current harvest.

Preparation

Ideal for shibori-dashi

 60 ml / 7g      45 °C      120 / 5 / 10 / 15 / 25 sec

( video guide )

Traditionally we use 7g of tea per 30-50ml of water.
1. Infusion:
Pour in water at 40°C. After two minutes of steeping, drain off every last drop.
2. Pour water of the same temperature over the leaves and pour off immediately.
3. For the next infusions (+-7) pour gradually warmer water and extend the steeping time until you find yourself among the immortals.

We recommend using soft filtered water; among bottled waters, Nartes from Jeseníky works very well.

Packaged directly in Japan in original 50g resealable packaging to maintain maximum quality.