







ENIGMA | KIRISHIMA SAEMIDORI GYOKURO
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OCTOBER 2023 STEAMED TEA CLUB FEATURE!
Playful yet powerful, the first infusion features notes of zucchini and toasted pumpkin seeds, with the second infusion revealing minerality and sweetness.
This is a very unorthodox, organically farmed gyokuro. It's body is lighter than Uji and Yame counterparts, making it a thirst quenching, very easy sipper. The tea, however, does not lack in complexity.
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Origin: Kirishima, Kagoshima, Japan
GPS: 31.7ºN 130.8ºE
Cultivar: saemidori (さえみどり) is a vibrant cultivar used often for sencha and sometimes for gyokuro and matcha. It is the offspring of Asatsuyu (with rich umami and low yields) and Yabukita (the most popular cultivar in Japan).
Harvest Date: first week of May, 2023
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Brewing Guide (Traditional)
Tea: 4g
Water: 1st steep (35ml @ 55ºC), 2nd steep (100ml @ 55ºC), 3rd steep (100ml @ 60ºC)
Time: 150" (1st), 45" (2nd), 60" (3rd)
Brewing Guide (Ice Brew)
Tea: 5g
Crushed Ice + Water: 150ml
Stir consistently for 3 minutes, strain and serve. You may repeat this process 2-3 times.
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