URONCHA FUKUOKA SAYAMAKAORI ICHIBANCHA
FRAGRANCE OF SAYAMA
WULONG
★ PESTICIDE-FREE GARDENING
Sayama, Fukuoka, Kyushu, Japan
The Sayama Kaori cultivar is a notable Japanese tea cultivar known for its fragrant and flavorful characteristics. The name "Sayama Kaori" translates to "fragrance of Sayama," reflecting its aromatic profile. MORE
AROMA
Fruity, Honey
TASTE
Sugary, floral
CULTIVAR: Sayamakaori
HARVEST: Spring, 2024
WULONG
★ PESTICIDE-FREE GARDENING
Sayama, Fukuoka, Kyushu, Japan
The Sayama Kaori cultivar is a notable Japanese tea cultivar known for its fragrant and flavorful characteristics. The name "Sayama Kaori" translates to "fragrance of Sayama," reflecting its aromatic profile. MORE
AROMA
Fruity, Honey
TASTE
Sugary, floral
CULTIVAR: Sayamakaori
HARVEST: Spring, 2024
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 85-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
FRAGRANCE OF SAYAMA
ABOUT
The Sayama Kaori cultivar is a notable Japanese tea cultivar known for its fragrant and flavorful characteristics. "Sayama Kaori" translates to "fragrance of Sayama," reflecting its aromatic profile. This cultivar was developed in 1971 by crossing different tea cultivars. It was specifically bred to enhance fragrance and flavor. It is primarily associated with the Sayama region, situated in Saitama Prefecture, which is near Tokyo. This area is known for its tea cultivation, with unique climatic and soil conditions contributing to the quality of the tea produced there. Sayama Kaori is distinct for its rich and complex aroma, offering notes reminiscent of ponderosa pine, fresh pea shoots, and subtle hints of pumpkin seeds. Its taste can range from sweet floral notes to roasted fruit flavors, which makes it particularly appealing in various forms of tea, including green, Oolong, and black. The high catechin content of Sayama Kaori enables it to be processed effectively into various types of tea, including green, Oolong, and black teas, allowing for diverse flavor profiles.
ORIGIN
Fukuoka Prefecture, located on the northern coast of Kyushu, Japan, produces high-quality tea, particularly green tea. The region has a unique climate and natural environment that contribute to the distinctive flavors and aromas of its tea. The climate in Fukuoka, characterized by mild winters and plenty of rain, is conducive to tea cultivation. The region's fertile soil also supports healthy tea plants. The tea harvest typically occurs in the spring, particularly for high-quality teas like Sencha and Gyokuro, which are picked during the first flush. Traditional Japanese processing techniques, including steaming and drying, are employed to preserve the tea's fresh flavors and bright colors. Fukuoka teas are often noted for their well-balanced flavors, fresh aroma, and vibrant green color. Gyokuro from Fukuoka, in particular, is celebrated for its deep, sweet umami taste. Fukuoka tea plays an important role in Japanese tea culture and is enjoyed both in traditional tea ceremonies and casual settings. The region's commitment to quality and craftsmanship contributes to the appreciation of its teas both domestically and internationally.
ORGANOLEPTIC
We are delighted to present this fantastic tea to you. This tea is a rare representative of Japanese oolongs. It is made from an early spring harvest and has undergone a high level of fermentation, ensuring a deep and rich flavor. The dry tea leaves have a bright yet soft fruity honey aroma. In the fragrance, you can detect notes of plum, tobacco, and freshly baked pastries. When warmed, the tea leaves reveal sweet, baked confectionery nuances. After the first infusion, the aroma of the leaves unfolds into a vibrant honey and floral bouquet.
The brewed tea takes on a light amber hue with a bright, sweet aroma. Its taste is rich, smooth, and sweet, with notes of caramelized sugar and floral honey. These organoleptic qualities are rarely found in mainland Chinese black teas, making this tea truly unique and exceptional. The tea leaves a long-lasting sweet aftertaste. It also leaves a bright sugary fragrance in an empty teacup, enhancing the overall aroma during brewing. The second infusion becomes even smoother, deeper, and more aromatic. This tea provides comforting warmth, is easy to drink, and creates a pleasant, peaceful state of mind.
The Sayama Kaori cultivar is a notable Japanese tea cultivar known for its fragrant and flavorful characteristics. "Sayama Kaori" translates to "fragrance of Sayama," reflecting its aromatic profile. This cultivar was developed in 1971 by crossing different tea cultivars. It was specifically bred to enhance fragrance and flavor. It is primarily associated with the Sayama region, situated in Saitama Prefecture, which is near Tokyo. This area is known for its tea cultivation, with unique climatic and soil conditions contributing to the quality of the tea produced there. Sayama Kaori is distinct for its rich and complex aroma, offering notes reminiscent of ponderosa pine, fresh pea shoots, and subtle hints of pumpkin seeds. Its taste can range from sweet floral notes to roasted fruit flavors, which makes it particularly appealing in various forms of tea, including green, Oolong, and black. The high catechin content of Sayama Kaori enables it to be processed effectively into various types of tea, including green, Oolong, and black teas, allowing for diverse flavor profiles.
ORIGIN
Fukuoka Prefecture, located on the northern coast of Kyushu, Japan, produces high-quality tea, particularly green tea. The region has a unique climate and natural environment that contribute to the distinctive flavors and aromas of its tea. The climate in Fukuoka, characterized by mild winters and plenty of rain, is conducive to tea cultivation. The region's fertile soil also supports healthy tea plants. The tea harvest typically occurs in the spring, particularly for high-quality teas like Sencha and Gyokuro, which are picked during the first flush. Traditional Japanese processing techniques, including steaming and drying, are employed to preserve the tea's fresh flavors and bright colors. Fukuoka teas are often noted for their well-balanced flavors, fresh aroma, and vibrant green color. Gyokuro from Fukuoka, in particular, is celebrated for its deep, sweet umami taste. Fukuoka tea plays an important role in Japanese tea culture and is enjoyed both in traditional tea ceremonies and casual settings. The region's commitment to quality and craftsmanship contributes to the appreciation of its teas both domestically and internationally.
ORGANOLEPTIC
We are delighted to present this fantastic tea to you. This tea is a rare representative of Japanese oolongs. It is made from an early spring harvest and has undergone a high level of fermentation, ensuring a deep and rich flavor. The dry tea leaves have a bright yet soft fruity honey aroma. In the fragrance, you can detect notes of plum, tobacco, and freshly baked pastries. When warmed, the tea leaves reveal sweet, baked confectionery nuances. After the first infusion, the aroma of the leaves unfolds into a vibrant honey and floral bouquet.
The brewed tea takes on a light amber hue with a bright, sweet aroma. Its taste is rich, smooth, and sweet, with notes of caramelized sugar and floral honey. These organoleptic qualities are rarely found in mainland Chinese black teas, making this tea truly unique and exceptional. The tea leaves a long-lasting sweet aftertaste. It also leaves a bright sugary fragrance in an empty teacup, enhancing the overall aroma during brewing. The second infusion becomes even smoother, deeper, and more aromatic. This tea provides comforting warmth, is easy to drink, and creates a pleasant, peaceful state of mind.
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION