Korogi Roasted Takachiho Oolong 2018
"A truly delicious tea is born from the plant's inherent natural energy."
This is Yōichi Kōrogi, this tea's producer's fundamental philosophy with which he has continued to grow natural, organic tea bushes for over 30 years. It is therefore no surprise that he has won the price for best Kamairicha, presented by the ministry of agriculture in Japan, for the astonishing amount of 15 times during his time as a tea producer.
While he is a leading figure in the manufacturing of kamairicha, he also likes to experiment. This Oolong is a result of one of his attempts, for which he used the local Takachiho cultivar, to enhance the aroma of his oolong tea by taking the final firing at a higher temperature for a slightly longer period of time, thereby lightly roasting the tea. Roasting Oolong is a process that is still uncommon in Japan.
・Origin: Gokase, Miyazaki, Japan (single estate).
・Farmer: Yōichi Kōrogi.
・Cultivar: Takachiho cultivar.
・Harvest: 29 June, 2018.
・Type: Oolong / loose leaf.
・Additional impressions: Sea air; Sirupy sweet; Bread crumbs; Pickled cherry leaf or salted kelp seaweed (shiokombu); Melting butter; Aspargus; Wheat; Artichoke.
2nd brew: Lighter taste; Lingering honey, floral sweetness; Fresh flowery; Light astringency; Dominant sweetness encapsulating a fresh taste.
Cultivar chart - Takachiho
・Breeder: Miyazaki Prefecture
・History: Derived from a native bush in Miyazaki prefecture. registered as no. 11 in 1953. Neighboring to the Gokase village, there is a village named Takachiho, from which it is believed to have received its name.
・Growth: Intermediate grower.
・Specifications: The cultivar was discerned for its unique characteristics for the production of gyokuro and kamairi-cha. It produces large elliptical leaves and grows in a straight upward direction. It has a strong growth, resulting in a good yield. It is strong against diseases. The young buds are light green and sturdy, producing a thick leaf.
・Amount of tea ：5g
・Steep duration：60 sec.
Suggested no. of infusions: 
Brewing this tea at a higher temperature will better release its toasty and floral aroma.
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