The Minekaori cultivar inherits the flavor of Yabukita and was originally intended for gyokuro. This year's tea has a round taste reminiscent of corn or white rice. It has an impressive spicy aftertaste like hot pepper and a hint of herb that follows from within the depths of the sweetness. The savory, wheat-like flavor of this variety goes well with Western food such as buttered toast in the morning.
* Package image for illustration purposes only.
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Temperature: starting from 45°C
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Color〈blue green 〉
Shape〈magatama antique comma shaped beads〉
Fragrance〈afternoon in the mountain, pine, young cedar, sea lettuce, gourd, bamboo forest〉
Taste〈cheese cracker, fried tofu, potato chips, chestnut, dried round sardine〉
Fragrance (brewed tea)〈hassaku citrus, baked bread, green tomato, thick forest〉
Fragrance(brewed tea)〈muscat, green soybeans, bamboo grass, azalea, turned soil, lemon rind〉
Sweetness〈sweeten green peas, corn, sweet potato, freshly cooked rice〉
Astringency〈Bamboo shoot, spinach, as if biting the root〉
Umami〈mushroom, edamame, almond, buttercream, cheese〉
Bitterness〈citrus chasing after feeling〉
Acidity〈mandarin skin 〉