Cultivars: Kuriwatase, Saemidori. Harvest: Early April, 2016. Steaming: Asamushi, or lightly steamed. This results a leaf that is kept more intact than longer steaming, and therefore results in a clearer, liquid that extracts more slowly from the leaf for multiple steepings. This type of steaming is usually reserved for higher quality leaf.
Steeping recommendation: We recommend the warm water steeping method. Steep it in a small amount at low temperature to enjoy the umami flavors more distinctly like gyokuro, then again at higher temperatures to release more flavors.
Step 1: Place leaves into tea pot. We are using 5 grams here for 3 small cups.
Step 2: Add water at 60˚C degrees, To bring boiling water temperature down, transfer heat to your teaware. Each transfer should bring the temperature down about 10˚C degrees.
Step 3: Watch your leaves absorb water.
Step 4: Your leaves should be primed for pouring after about 1-1.5 minutes
Step 5: Pour into small cups a little at a time to even out the tea. Tea at the bottom of the pot will be more concentrated. Alternatively, transfer to another pot all at once.
Step 6: The leaves are primed for resteeping. Use 80˚C degree water and steep quickly, for not more than 20 seconds.