PREMIUM WHITE TEA
Carefully selected by Tea Master Kiya san, this single-origin, first-flush white tea leaves an unforgettable impression with its powerful umami and sweetness, with no hint of bitterness or astringency.
We recommend letting the water cool down to 60C before pouring over the leaves to enjoy its incredible flavor balance and its silken round texture that will linger in your mouth for a long time. With its high levels of caffeine, it is a tea more suitable for an exceptional morning start.
Don’t hesitate to brew it three or four times in a row, and like with gyokuro, dress up its pale green and golden leaves with salt or ponzu dressing for a delicious and healthy snack afterwards.
Like our two other white teas from Yame, SAYAKA is a wonderful experience for green tea lovers. Also called ‘natural gyokuro’ by tea professionals, it is the perfect introduction to the taste and flavor world of gyokuro.
A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.
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.
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 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 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.
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.
The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.
Tea for 2
60C / 140F
Yasuhiko Kiya the Third (heir and third owner of Kiya-horyouen) is a certified Japanese Tea Appraiser (out of a total of 39 in Japan). He works to spread new ideas and concepts about Japanese tea and promote Yame tea, Gyokuro and Tea culture in general.
We are very honored to propose Kiya san’s incredible teas and be able to collaborate together on news ways to enjoy green tea by going beyond the traditional ways (stay tuned !).
Kiya san has developed exclusive teas for IKKYU. His deep and unique knowledge of tea along with the quality of Kiya san’s products will lift you to the highest levels of Japanese Green Tea.
Conservation & Packing
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.
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