+Tea
Sencha Sayamakaori
Although bred from Yabukita seeds, the Sayamakaori cultivar is a cultivar on its own. It has a richer aroma and feels slightly dry on the palate, perhaps due to the higher catechins content sought after by many green tea lovers.
Compare it with the other single-cultivar Sencha to appreciate how different tea plants influence the taste:
- ORIGIN: Shizuoka, Japan
- MEANING: Simmered tea (sencha)
- CULTIVAR: Sayamakaori
- HARVEST TIME: June 2020
- TASTE: Seaweed, green spices, hazelnuts
Preparation
IN THE TEAPOT
- Quantity: 6g / 500ml
- Water temperature: 70°C
- Infusion time: 2 min
GONGFU CHA METHOD
- Quantity: 3g / 100ml
- Water temperature: 70°C
- 4 infusions: 60, 30, 45, 60 sec
Too high water temperature would burn the leaves, and the tea will taste bitter and sour.
