Terroir Area Information:
Soil: built with organic fertiliser and traditional cultivation, in the farm's own words on the pack.
Plant Information:
Stem tea: Shiraore, the stem grade of the shop's Kabusecha — only stems from the traditional Hon Gyokuro together with stems from the hand-picked Kabuse-cha.
Cultivation Information:
Tea farm: Rep. Takaki Akihito — 5218 Nagao, Hoshinomura, Yame, Fukuoka. Hoshino-cha jien-jisei: grown, made and sold by the farm itself
Additional Information:
Production: Hoshino-cha jien-jisei — grown, made, and sold by the farm itself.
Packaging: vacuum pack.
Serving: the shop says the refreshing finish the stems give makes it ideal to drink with meals.
The liquor has a thick, rich aroma that tells of umami, characteristic of a shiraore. It lands in a smooth body, green and fresh. It passes the center gently, before fading just as softly, l…Read moreShow less
The liquor has a thick, rich aroma that tells of umami, characteristic of a shiraore. It lands in a smooth body, green and fresh. It passes the center gently, before fading just as softly, leaving a tinge of bitterness.
I believe I have under-extracted. Nevertheless, it is apparent that this particular shiraore leans on the grassy or greener side, with an uncharacteristically low umami, despite the umami-forward aroma.