SAYAMA SAYAMAKAORI 2025

SAYAMA SAYAMAKAORI 2025 is a new easy to drink tea with a wisteria-like fragrance. 

The long-lasting aftertaste is the characteristic of this tea, which is made by allowing the picked fresh leaves to wilt slightly, which promotes fermentation. The withered aroma of Japanese tea has been considered a flaw and has not been highly evaluated until now, but in recent years, withered green tea has become more common in contests and has become more widely recognized. It is beginning to be established as a new style of Japanese tea.

This tea was cultivated in Saitama Prefecture and was named "Sayamakaori" because of its particularly excellent fragrance. The taste is smooth with little umami.

Sayama is the northernmost large-scale production area in Japan. The relatively cold land produces tea with a thick and rich flavor.
"The color is Shizuoka, the aroma is Uji, but the taste is Sayama," is a saying that goes, and the unique fragrant taste achieved by the "Sayama firing" method is highly popular.
Sayama tea is grown in relatively cool plateaus and hilly regions, so the tea leaves that survive the winter slowly store nutrients, resulting in a thick leaf flesh that tends to give off a rich flavor. As the leaf flesh becomes thicker, Sayama tea naturally requires strong steaming, but roasting techniques developed over many years of experience remove unpleasant flavors while retaining the sweetness.
There are many varieties that are uniquely cultivated in Saitama at the Saitama Prefectural Tea Research Institute and other facilities, and there is a wide range of varietal teas that are handled, with unique varieties also being developed.

Only available in limited quantity.

How to brew this tea <One 150ml(5.0fl oz) cup> Infusion: 1-2 cups

Amount of tea leaves	4 - 5g (0.17oz)
Water temperature	167-176°F (75-80°C)
Brewing time	1 - 1.5 minutes