SATORI

4 5

$36$39

Clear

Description
Harvested by hand from a small field tucked in the mountains, Kiya san puts all his knowledge to produce years after years this amazing hon-dento gyokuro. The covering material of hon-dento gyokuro is not the usual black synthetic fibers, but natural rice straw called “sumaki”, which blocks at least 95 percent of the sunlight over the bushes for at least 20 days. Once one or more leaves appear from the new buds, the tea bushes are covered to block out sunlight. This tea yields great notes of iodine and fresh grass. These tastes will stay on your palate long after you have finished your cup. A rare tea, Satori requires great attention in its preparation, especially in the control of water temperature.

Producer

Origin
100% Japanese tea from Yame
Quality and Type
Premium Gyokuro
Cultivars
Yabukita, Yamakai, Gokou

Tasting Notes

Packing
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.

Conservation

Unopened
1 Year

Opened
6 weeks

Preparation

Tea quantity
8g /0.28oz

Water quantity
40ml /1.35oz

Temperature
40C / 104F

Brewing time
120s

Tasting Guide

sweetness

A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.

UMami

Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth.

BITTERNESS

The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.

CAFFEINE

Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.

CATECHINS

Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.

THEANINE

L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.

ASTRINGENCY

L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.

Related Products

SATORI

$36$39

Clear

Description
Harvested by hand from a small field tucked in the mountains, Kiya san puts all his knowledge to produce years after years this amazing hon-dento gyokuro. The covering material of hon-dento gyokuro is not the usual black synthetic fibers, but natural rice straw called “sumaki”, which blocks at least 95 percent of the sunlight over the bushes for at least 20 days. Once one or more leaves appear from the new buds, the tea bushes are covered to block out sunlight. This tea yields great notes of iodine and fresh grass. These tastes will stay on your palate long after you have finished your cup. A rare tea, Satori requires great attention in its preparation, especially in the control of water temperature.

Producer

Origin
100% Japanese tea from Yame
Quality and Type
Premium Gyokuro
Cultivars
Yabukita, Yamakai, Gokou

Tasting Notes

Packing
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.

Conservation

Unopened
1 Year

Opened
6 weeks

Preparation

Tea quantity
8g /0.28oz

Water quantity
40ml /1.35oz

Temperature
40C / 104F

Brewing time
120s

 

 

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"Tea is nought but this: first you heat the water,
then you make the tea.
Then you drink it properly.
That is all you need to know."
Sen no Rikyu

 

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