Sayamakaori Wakoucha
Sayamakaori is a cultivar known for its bold flavor and an aromatic potential. Processed with care through spring harvest and medium oxidation, it becomes something smooth and approachable: mellow on the palate, fruity in the aroma, and clean in the finish. Low astringency, naturally sweet. The kind of Japanese black tea that’s easy to drink straight.
Weight: 50g
Yame
Yabe village, a remote mountain community east of Yame in Fukuoka Prefecture, blanketed in snow in winter and cooled year-round by elevation and mist. The cool climate delays budding, reduces pests naturally, and allows the farm to grow without chemical fertilizers or pesticides.
Every farming decision is made by hand and by season, adjusting methods according to the specific conditions of each year’s weather. The result is tea that reflects its environment grown slowly in mountain air.
Brew Guides
Steep
METHOD
Heat 200ml of water to 195°–205°. Combine with 3–4g of leaf.
STEEPING TIMES
- 1st: 60-75 seconds
- 2nd: 45 seconds
- 3rd: 60 seconds
TIP
Warm your teapot first and discard the water. Add leaf and pour water just off the boil. Steep without agitation — the spring harvest and medium fermentation keep tannins low, so don’t over-steep or the fruity note flattens.
Flavor Profile
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