The Gyokuro Karigane is one of the best types of Sakamoto Green Tea. It is a stem tea made from the stems and leaves of Gyokuro, Sencha and Kabusecha. In this case, the stem tea comes from Mr. Sakamoto’s Gyokuro. The tea is shaded for 21 days, boosting the levels of amino acids and sweetness. The tea is low in caffeine compared to leaf teas, but higher in caffeine than the Kukicha.

The flavor is a beautiful umami, similar to that of the Cha Musume. The stems of the tea give it a milder flavor, making it a nice gentle tea to enjoy later in the day. The stems also add a nice mineral tingling feeling to the tea. The added hay flavor towards the end enhances the taste of the tea. This is one of Mr. Sakamoto’s favorite teas for a cold brew, and during our last visit he greeted us with a cold pitcher of this incredible tea.

This tea is grown in Kagoshima Japan on the small farm of the Sakamoto family. Because Mr. Sakamoto specializes in Gyokuro, he shades the tea plants for 3 weeks prior to the harvest, in order to boost the levels of theanine, caffeine and chlorophyll. This also creates a sweeter and more savory flavor in the tea. The soil on the farm of Mr. Sakamoto is incredibly soft, due to the diversity of flora and fauna on the field which loosens up the soil. This soft soil allows the roots to penetrate deeper into the ground and absorb more nutrients.

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