Gyokuro Okabe
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
Green Tea
Japan
Sencha Sakamoto
Product code:
CSTV-113
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita.
The rare beauty of his gardens and the elegance of his teas prove M. Sakamoto a very mindful producer, one who knows how to get the best out of his experimentations.
Transformed with great care, the Sencha Sakamoto surely bears the distinctive marks of Koshun cultivar: a fresh chlorophyll taste and a dazzling floral scent.
Intense and complex, this tea shows magnificent balance between vibrant grassy aromas and a long sweet finish marked by a floral bouquet (lilies and cherry blossoms).
- Cultivar: Koshun
- Producer: M. Sakamoto
- Altitude: 150m
- Date of harvest: May 6, 2020
Senchado technique
Quantity / 250ml of water
2
Temperature of infusion
75
Infusion length 1
10 - 20 sec
Infusion length 2
5 - 10 sec
Infusion length 3
10 - 20 sec
Teapot method
Quantity / 250ml of water
1
Temperature of infusion
75
Infusion length
3 - 4 min
Flavour wheel
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
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