About this tea
Wakamusya, the young warrior, is where the range turns from daily habit to something you slow down for.
Depending on the season it’s made from Okumidori or Haruto, two cultivars the farm grows for fragrance. Okumidori is a late-budding variety prized for its deep green liquor and rounded taste; Haruto leans fresh and aromatic. Either way the result is a gyokuro that leads with its nose: pour it and the room knows.
In the mouth it sits between Sasahime’s savoury weight and Chameijin’s sweetness, balanced enough that it’s become the quiet favourite of people who’ve worked through the whole range. Brew it at 60 degrees and give it the full two minutes. The 50g pack makes 25 to 37 cups.
