Many tea lovers are familiar with Kukicha as it is quite easy to find in the market. Kukicha is made with stems, twigs, stalks as well as some leaves. Stems and twigs make up about 5% of the harvest. Karigane is made similarly but from shaded Gyokuro rather than Sencha. Kukicha has more Theanine than Sencha and less anti-oxidant catechins. Shaded tea has more theanine than ordinary tea because Theanine turns into catechins with more sunlight. But Karigane has even more Theanine because since stems and twigs are covered by leaves they do not get as much sunlight as the leaves. In fact, there is amount double the amount of Theanine in stems and twigs than in the leaves. Theanine is an aminoacid that builds protein. It is sweet in taste and helps us relax, creating calming alpha waves in our brain and nervous system.
Kari means wild goose. Karigane is actually a poetic name to suggest this tea looks like wild geese sitting on tree branches above the water!
This Karigane was made with a blend of Asanoka and Yamanami cultivar leaves and stalks. You will find that this tea makes an especially delicious first steeping that is dense and rich in umami. The second steeping will still taste quite nice but lack the density and umami of the first steeping. The third steeping will remind you of a delicious Chinese green tea with flavor that evokes fresh peas.
Origin: Kirishima, Kagoshima, Kyushu, Japan
Color of liquor: sea foam green
Aroma: intense, freshly cut grass
Flavor: delicious, sweet and dense. Rich in umami. Later steepings evoke fresh peas.
Temperature: 75-80º c
Steeping time: 1min; 1min; 1.5min
