Half-way between a shaded tea and a mildly oxidised oolong, this tea is made in Kagoshima and takes inspiration from two production methods. It is produced by Mister Koki from Saemidori tea plants, which are covered for 2 weeks.
A Grand Cru which combines the floral and buttery fragrances of the finest Gao Shan Cha with the softness and freshness of the best gyokuro. A rare tea.
To go further:
In order for this tea to develop its full aromatic complexity, multiple infusions should be performed in a Kyusu or a Shiboridashi. It is also possible to make cold brew tea by replacing the water with ice cubes : the infusion is finished when the ice cubes have completely melted, and you will obtain a concentrated, intense liqueur that is rare as jade dew.
- Kagoshima, Japan
- Tea colour:
Appearance: fine needles
Colour: dark green, glossy
Fragrances: vegetal, fruity
Fragrances: floral, butter, fresh vegetal
Colour: pale green
Fragrances: very floral (peony, tuberose), vegetal (fresh grass, stems), butter, vanilla, tiare, fresh almond
Suggestion of preparation
With the tasting set: 3' minutes in water heated to 75°C.
With the Kyusu / Shiboridashi by successive 1 minute infusions.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.