Sakimidori, a cultivar originating in Miyazaki prefecture about 20 years ago, was named for its strikingly vivid green color. Its most appealing characteristics are a clear and sharp body and and the faintly bean-like feeling it leaves on the tongue. Sakimidori fully retains its sweetness even when cooled. We recommended brewing this 2019 kamairicha with 70°C water.
Harvest May 2019
Net Weight: 50g
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 60°C
Time: 30 sec
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.